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Delicious Saute Crawfish with Roasted Tomatoes over Penne Pasta

Delicious Saute Crawfish with Roasted Tomatoes over Penne Pasta

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. 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. Remove from oven and mix with favorite pasta or freeze.
    12 oz. penne pasta
    1-2 quarts seafood stock or broth
    Olive oil
    1 c. chopped onion
    2 lbs. crawfish tails
    2-3 c. roasted tomatoes
    2-3 dozen fresh plum or cherry tomatoes, halved or whole
    Fresh chopped parsley
    Freshly grated parmesan cheese
    Salt/black pepper
  5. Put stock/broth in saucepan and put over medium-low heat and keep warm.
  6. Take a large skillet and place over medium heat.
  7. In the dry skillet, place pasta in and stir around for about 3-5 minutes.
  8. Gradually add one ladle of hot stock into pasta and stir constantly with tongs, to keep pasta from sticking. When moisture is absorbed, add another ladle and continue to do this until pasta becomes tender.
  9. Remove pasta from skillet and keep warm on a dish.
  10. Drizzle olive oil in bottom of skillet and place over medium heat.
  11. Add the chopped onion and crawfish tails. Stir occasionally and cook until crawfish are done, 10-15 minutes.
  12. Add the roasted tomatoes and mix well. Taste for seasoning.
  13. Gradually add the amount of pasta you would like and mix to combine. Taste again for seasoning.
  14. Garnish with fresh tomatoes and parsley and grated parmesan cheese.
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