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Cook up a New Orleans classic in just 30 minutes with this easy single serving Crawfish Pasta recipe. It’s a comforting and flavorful dish, combining tender crawfish, creamy pasta, and a burst of Creole seasoning, perfect for when you crave a luxurious meal without any hassle.
Searching for more delightful single serving recipes inspired by the vibrant flavors of Louisiana? Explore our collection that includes a savory Seafood Gumbo, a rich and spicy Shrimp Creole, a hearty Jambalaya, and a sweet, festive mini King Cake. Each dish is a perfect embodiment of Louisiana’s culinary charm, tailored for individual enjoyment.
Why You’ll Love This Recipe
- Single Serving: This recipe is perfectly portioned for one, meaning you’ll have no food waste or leftovers.
- Fast and Simple: The instructions are straightforward, making it easy for anyone to whip up a delicious meal in no time.
- Versatile: It offers a chance to customize according to your taste or dietary preferences.
- Authentic: Despite its simplicity, this dish maintains the authentic taste of classic crawfish pasta.
What Is Crawfish Pasta?
Crawfish Pasta is a delightful seafood dish that blends the sweet, tender meat of crawfish with the creamy richness of pasta, typically accented with a creole seasoning for a spicy kick. It bears a resemblance to Crawfish Monica, a famous dish served at the New Orleans Jazz Festival, in its combination of ingredients and flavors, but it allows more room for personalization and variation.
Ingredients
- Butter: Used for sautéing the vegetables and creating a rich flavor. Can be substituted with olive oil.
- Vegetables: We use the “trinity of vegetables”: chopped onions, green bell peppers, and celery, along with a clove of garlic. This is the same combination of vegetables that can be found in our Seafood Gumbo, Shrimp Creole, and Jambalaya recipes.
- Flour: A small amount of all-purpose flour helps to thicken the sauce.
- Tomato paste: A small amount adds a tremendous amount of flavor. If you’ve got extra tomato paste, consider using it in Lasagna Soup, Mushroom Pasta, or Beef Stew. You can also freeze excess tomato paste in an ice cube tray. When frozen, pop the cubes out of the tray and store them in a zip-top bag in the freezer.
- Crawfish: The main attraction in this recipe. If crawfish isn’t accessible, shrimp or crab make good alternatives. Check the frozen section of your grocery store for Louisiana-labeled crawfish packages. Alternatively, you could extract the meat from fresh boiled crawfish. If you’ve got leftover crawfish, consider using it to make a small batch of Crawfish Beignets.
- Creole seasoning: This gives the dish its spicy kick. Make up a small batch of homemade Creole seasoning or use Tony Chachere’s or Emeril’s brand of seasonings. If unavailable, a blend of paprika, cayenne, garlic powder, pepper, and oregano can be used.
- Chicken broth: I like to use low sodium chicken broth. You may use vegetable broth instead. Extra chicken broth can be used in Chicken Marsala, Potato Soup, or Slow Cooker Red Beans and Rice.
- Pasta: I like using small-shaped pasta such as mini shells in this recipe. For this single serving recipe, 2 ounces (about 1/2 cup) of dried pasta works well. Use whole grain or gluten-free pasta to suit dietary needs. Extra pasta can be used in Minestrone Soup, Italian Pasta Salad, or Chicken Paprika.
Recipe Variations
Your crawfish pasta can be tailored to your preferences.
- Cheesy: Add a handful of grated parmesan for an extra cheesy touch.
- Herby: Sprinkle some chopped parsley or basil on top before serving.
- Creamy: Add a splash of cream for a richer, creamier sauce.
How To Make Crawfish Pasta
- Step 1: Start by cooking your pasta. While the pasta is cooking, begin preparing the sauce. Sauté the onions, bell peppers, celery, and garlic in butter until they start to soften.
- Step 2: Introduce the flour to the mix, stirring it in for one minute. Follow this by adding the tomato paste and stir for another minute.
- Step 3: Incorporate the crawfish tails and Creole seasoning. Let it cook for 2 minutes.
- Step 4: Pour in the broth and let the mixture simmer until the sauce achieves a thicker consistency.
- Step 5: Mix the cooked and drained pasta into the sauce, finishing off with a touch of butter.
- Step 6: Garnish with grated Parmesan cheese and chopped parsley as per your preference.
Expert Tips
- Fresh Crawfish: Fresh, in-season crawfish will significantly enhance the flavor.
- Pasta Cooking: Always cook pasta al dente for the best texture.
- Spiciness Adjustment: Modify the amount of Creole seasoning to adjust spiciness.
What To Serve With Crawfish Pasta
Enjoying your crawfish pasta can be a moment of luxury:
- With Bread: Serve with a side of garlic bread or a warm French bread to soak up the sauce.
- With Wine: Pair it with a chilled glass of white wine.
- Salad: A crisp cucumber salad would offer a refreshing contrast.
Frequently Asked Questions
For those acquainted with New Orleans cuisine, the “holy trinity of vegetables” is no mystery. This trio forms the cornerstone of many traditional dishes from this region. The trinity comprises three aromatic vegetables: onions, green bell peppers, and celery. This flavorful combination graces a multitude of recipes, such as the well-loved Red Beans and Rice.
Simply cook the crawfish and sauce together and serve over rice or quinoa.
Yes, you can substitute the crawfish with a hearty vegetable like mushrooms or eggplant for a vegetarian version.
Crawfish Pasta and Crawfish Monica are unique dishes from Louisiana, both featuring crawfish but with different flavors and preparations.
Crawfish Pasta is versatile, incorporating the Cajun “trinity” of vegetables. It can be spicy or mild, using different pastas like small-shaped, fettuccine, or penne.
Crawfish Monica, meanwhile, is known for its creamy, spicy sauce made with heavy cream, garlic, and Cajun spices, typically paired with rotini pasta.
RELATED: Comfort Food Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Single Serving Breakfast Recipes
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Crawfish Pasta For One
Equipment
Ingredients
- ½ cup small shaped pasta (approx. 2-ounces)
- 1 ½ tablespoons salted butter
- 2 tablespoons chopped onions
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped celery
- 1 clove garlic , minced
- 1 tablespoon all-purpose flour
- ½ teaspoon tomato paste
- ½ cup cooked crawfish tails (approx. 1.5-ounces)
- ¼ teaspoon Creole seasoning
- ¾ cup low sodium chicken broth
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add onions, bell peppers, and celery to the pan. Cook until soft, 3 minutes.
- Add garlic to the pan and cook for 2 more minutes.
- Add flour and cook, stirring for 1 minute.
- Stir in tomato paste and cook, stirring for an additional minute.
- Add crawfish and Creole seasoning and cook 2 to 3 minutes.
- Pour in broth and bring to a boil. Reduce heat to low and simmer, stirring frequently until mixture thickens, about 3 minutes.
- Stir in cooked pasta and remaining ½ tablespoon butter.
Notes
- Fresh Crawfish: Fresh, in-season crawfish will significantly enhance the flavor.
- Pasta Cooking: Always cook pasta al dente for the best texture.
- Spiciness Adjustment: Modify the amount of Creole seasoning to adjust spiciness.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Frozen crawfish were easy enough to find in my local supermarket, so I used them. I’ve been to “crawdad boils” at outdoor parties but never prepared them myself. I’ll get fresh ones, when I find a source, so I can try the remaining recipes. It’s as much fun to make them as it is delicious to eat them. Yum!
I live in Michigan and crayfish are not readily available. What would be a good substitute?
Shrimp would be a great substitute.
Iโm from New Orleans and youโve got it spot on. ๐โ๏ธ
Thanks, Sharon!