Rich & Creamy Crawfish or Shrimp Pasta W/ Cheese Sauce

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Total Time
25mins
Prep
10 mins
Cook
15 mins

An excellent pasta recipe from New Orleans. I first made it in my home ec. class in high school and it has ever since become a family favorite. So flavorful, yet not spicy like so many New Orleans seafood dishes. This is a simple and exquisite recipe. Total time to prepare is about 30 minutes. Some ingredients can be substituted. Please see below.

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Ingredients

Nutrition
  • 1 (12 ounce) packagefrozen cooked crawfish, thawed (The crawfish can be substituted with 1 lb of shrimp, just make sure it is fully cooked)
  • 1 (10 3/4 ounce) can cream of mushroom soup (Any cream soup will work, I prefer Campbell's cream of mushroom.)
  • green onion (chopped)
  • 12 cup butter or 12 cup margarine
  • 1 (6 ounce) packagekraft garlic cheese rolls (looks like a sausage link, sometimes hard to find, can use garlic powder and Velveeta or similar)
  • salt
  • 1 (1 lb) package angel hair pasta or 1 (1 lb) package other pastas
  • 12-1 cup milk (optional)

Directions

  1. Chop the green onions (as much as you like--I usually just use a handful).
  2. Open the cheese and slice it in as many pieces as possible so it can melt easily.
  3. Set onions and cheese aside separately.
  4. It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
  5. To make the sauce: Melt stick of butter in a large skillet on medium heat.
  6. Add chopped onions.
  7. Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
  8. Add the package of crawfish and let simmer for another few minutes.
  9. Add the cheese, and once it has started to melt, add the can of soup.
  10. Dash of salt if desired.
  11. You can turn the heat up to medium hi.
  12. Continue stirring until the cheese is completely melted.
  13. If it is too thick, milk can be added to thin it out.
  14. Cover and turn heat back down to low.
  15. Stir occasionally so the sauce does not stick.
  16. Now just boil the pasta according to the package instructions.
  17. Sauce can be served over the pasta or mixed inches.
  18. If there are leftovers, I usually store it all mixed together.
  19. It reheats better that way.