Louisiana Crawfish Ya-Ya Pasta You Have To Try

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Louisiana Crawfish Ya-Ya Pasta

"This cheesy, creamy, rich crawfish pasta is determined at each own family gathering inside the New Orleans place - a high-quality addition on your seafood recipe box and a notable manner to strive crawfish!"

Ingredients :

3/4 (12 ounce) package egg noodles
half of cup butter
1/2 cup chopped onion
1/four cup minced inexperienced bell pepper
1 clove garlic, minced
2 tablespoons chopped clean parsley
1 (sixteen ounce) package cooked and peeled entire crawfish tails
2 tablespoons Cajun seasoning combo (such as Tony Chachere's®), or to taste
1/2 cup heavy cream
1/three cup sliced sparkling mushrooms (non-obligatory)
three/four cup shredded Cheddar cheese, divided
1/three cup sliced green onions

Instructions :

Prep : 30M	Cook : 4M	Ready in : 45M

Bring a large pot of gently-salted water to a rolling boil; stir inside the egg noodles and go back to a boil. Cook the pasta uncovered, stirring every so often, till the pasta has cooked thru however is still firm to the chunk, approximately 5 minutes. Drain well in a colander set in the sink.
Meanwhile, soften the butter in a large skillet over medium heat. Stir within the chopped onion, inexperienced pepper, garlic, and parsley. Cook and stir till the onion has softened and grew to become translucent, about five minutes. Add the crawfish tails and Cajun seasoning; simmer five minutes longer.
Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and inexperienced onions; sprinkle with the last Cheddar cheese.

Notes :

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