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Creamy Roasted Tomato-Crawfish Pasta

Creamy Roasted Tomato-Crawfish Pasta

Creamy Roasted Tomato-Crawfish Pasta
Creamy Roasted Tomato-Crawfish Pasta
Creamy Roasted Tomato-Crawfish Pasta1
Creamy Roasted Tomato-Crawfish Pasta
Creamy Roasted Tomato-Crawfish Pasta2
Creamy Roasted Tomato-Crawfish Pasta

Creamy Roasted Tomato-Crawfish Pasta3

Creamy Roasted Tomato-Crawfish Pasta
Creamy Roasted Tomato-Crawfish Pasta
Recipe By:
  • Risotto-Roasted Tomato Recipe to follow
  • 2 lbs. crawfish tails
  • 1 c. chopped onion
  • ¼ c. vermouth
  • 8 oz. soft cream cheese
  • ½-1 lb. thin spaghetti or Angel-Hair pasta
  • Salt
  • Black pepper
  • 1 bunch chopped fresh parsley
  • 2-3 sprigs of fresh basil, torn
  • 1. Follow recipe for Risotto-Roasted Tomato through step four and set aside.
  • 1 c. baby pearl onions, peeled
  • 1 pt. red grape/cherry tomatoes
  • 1 pt. yellow cherry tomatoes
  • 2 pts. Campari tomatoes, if you can the variety colored ones, if not solid red is okay
  • 12 mini sweet multi-colored peppers, cut into strips
  • Sea salt, black pepper, garlic powder
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 qt. low-sodium chicken stock or broth
  • 1 lb. angel hair pasta
  • Fresh marinated mozzarella cheese, cubed or smoked mozzarella cheese, cubed
  • Fresh baby arugula
  • Fresh basil
  • Grilled chicken breasts (diced), grilled or sautéed shrimp/crawfish, or crabmeat, optional
  1. Preheat oven 425. Take a large baking sheet and line with foil land spray with PAM.
  2. In a large bowl, combine the onions, tomatoes and peppers. Season with salt, pepper and garlic powder. Drizzle with olive oil and balsamic vinegar.
  3. Pour the tomato mixture onto the baking sheet.
  4. Roast in oven until skins turn golden and it looks like tomatoes are bursting, about 20 minutes.
  5. Turn oven off and let the tomatoes sit in oven while preparing the pasta.
  6. Take the broth/stock and place in a saucepan and heat.
  7. Meanwhile, place a large skillet over a medium heat. Place the noodles into the hot skillet.
  8. Just like with risotto, add one ladle of hot stock to the pasta. With tongs, constantly stir the noodles around in the stock to keep from sticking. When moisture is absorbed, add another ladle until the noodles are tender. Taste for seasoning.
  9. Add the hot roasted tomato mixture to the noodles and stir.
  10. When serving, set around the skillet a big bowl of baby arugula, fresh basil and the cubed cheese. I like to place the arugula in bowl first, then the cheese, top with the tomato mixture and garnish with fresh basil. This is a great side dish for grilled chicken or fish. When I have leftovers, I cut up the chicken or fish and add to pasta. I also take grilled/sautéed shrimp/crawfish or fresh crabmeat and add to pasta. Delicious!
  11. In a large skillet, drizzle with olive oil and put over medium heat.
  12. Saute the onions and crawfish tails for about 5-8 minutes or until crawfish are tender.
  13. Add the vermouth and mix well.
  14. Add the cream cheese and stir until well blended.
  15. Season with salt and black pepper.
  16. Add the parsley.
  17. Add the roasted tomato from above. Mix well.
  18. Taste for seasoning.
  19. Now follow steps 6, 7 and 8 from the Risotto Roasted Tomatoes to do the pasta step.
  20. Once you cook the pasta, plate up the pasta and top with the Creamy Crawfish Sauce.
  21. Garnish with torn basil leaves.
*****I promise you when you do your pasta this way, you will never boil it again. It takes no more time than when boiling and has so much more flavor. I even find the plain pasta with nothing added but maybe just a drizzle of olive oil and freshly grated parmesan cheese! TO DIE FOR!!!!!!!!!!

*****You can follow the remaining steps with cheese, etc. You can change up crawfish to shrimp.

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