This Crawfish with Tortellini recipe was sort of an experiment gone right and this is one of my last cream/pasta recipes. It’s time to cut back a little on the high cholesterol ingredients and start preparing healthier dishes for my family.
If you love lobster, shrimp and scallops then you should have no problem eating crawfish. If you never tried crawfish before they taste like a cross between shrimp and crab. They are not as sweet as lobster and they have a stronger flavor. Combining them into an Italian recipe is just as easy as including shrimp, crab or scallops and it adds a different dimension to the recipe.
Crawfish with Tortellini is the best combination of pasta that I preferred. I liked the Parmesan cheese tortellini but I’m sure it would taste great with spinach tortellini. You could also use linguine or spaghetti if you like. Enjoy!
2 10oz packages of cheese tortellini
4 tbls of butter
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
1 pound of crawfish tails (packaged frozen or fresh)
1/2 cup of chicken broth
1 cup of heavy whipping cream
1/2 cup of fresh grated Parmesan cheese
1/4 cup of fresh Italian parsley, chopped
Cook the tortellini in around 4 cups of rapidly boiling water. Drain and set aside.
In a large skillet sauté the onions and garlic in the butter until tender.
Rinse the crawfish, dry and add to the onions and garlic.
Cook for around five minutes.
Add the chicken broth and cook for two more minutes.
Add the whipping cream an cook until slightly bubbly.
Toss in the tortellini.
Sprinkle with parsley.
Serves 4 to 6 people
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