Alfredo Crawfish With Penne Pasta Recipes

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PENNE PARMESAN ALFREDO

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8



Penne Parmesan Alfredo image

Steps:

  • Bring a pot of water to boil for the pasta.
  • For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

1 medium onion, minced
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup hot milk
1/2 cup grated Parmesan
1 pound penne pasta
1 (8-ounce) package frozen peas, blanched in salt water
Salt and white pepper

ALFREDO CRAWFISH WITH PENNE PASTA

This recipe uses an authentic, homemade alfredo cream sauce as a base, so if staying light is the goal...this won't fit your flight-plan. It uses real butter and heavy cream and other ingredients to make a dish of goodness you've only had in top restaurants. The good news is, it's quick and easy enough for a novice to make with good results. (Unless you cook on HIGH and burn the butter like one of the reviewers did... :-)) Enjoy!

Provided by Kobe Roux

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15



Alfredo Crawfish With Penne Pasta image

Steps:

  • melt butter in a large skillet over medium heat. Once butter stops foaming, add the garlic and cook about 2 minutes. It's important to note, I said medium heat. I didn't say high or medium high. Butter is something you'll need to watch or you will ruin this dish before it begins. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
  • Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux. Yes -- 1/2 LB of butter and 1 Tablespoon of all purpose flour CAN make a roux. It's basically a thickened butter. Roll with it --.
  • Add heavy cream and bring to low simmer. Add the Parmesan and Velveeta cheese and stir until creamy. *Sure you can use other cheeses and I'm sure the results will be amazing. Make sure it is a good melting cheese or blend of cheeses. I used Velveeta here because I wanted it to be easy.
  • Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
  • Serve over al dente penne pasta and garnish with fresh parsley.

Nutrition Facts : Calories 682.8, Fat 41.8, SaturatedFat 24.8, Cholesterol 240.7, Sodium 606.1, Carbohydrate 49, Fiber 6.6, Sugar 0.5, Protein 29.8

1/2 lb sweet creamy butter (salted)
1 cup heavy cream
1 tablespoon all-purpose flour
1 1/2 cups grated parmesan cheese
1/2 cup Velveeta cheese (cubed)
2 lbs crawfish tails
1 cup thinly sliced fresh mushrooms
1 lb dry penne pasta
2 tablespoons minced garlic
2 green onions (chopped)
1 teaspoon thyme
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/2 chopped fresh parsley
1/2 teaspoon cayenne pepper

ORIGINAL CRAWFISH OR SHRIMP MONICA

Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...

Provided by Donna Graffagnino

Categories     Seafood

Time 40m

Number Of Ingredients 7



Original Crawfish or Shrimp Monica image

Steps:

  • 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
  • 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
  • 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
  • 4. Add the crawfish and half-and-half, sauté until bubbly.
  • 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
  • 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
  • 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
  • 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
  • 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
  • 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
  • 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

1 lb pasta (fettuccine, linguine, rotini, penne, or bowties
1 lb crawfish tails and fat (louisiana - don't use chinese)
1 stick butter (don't use margarine)
1 pt half and half*
1 large bunch green onions and tops, sliced
1-2 Tbsp garlic, minced
creole seasoning and salt to taste

SHRIMP ALFREDO PENNE PASTA

A little taste from da bayou down in my corner of south Louisiana. This is my own recipe that has always been a huge hit. Impress your friends with this recipe.

Provided by John H.

Categories     < 4 Hours

Time 2h30m

Yield 3 quarts, 10 serving(s)

Number Of Ingredients 16



Shrimp Alfredo Penne Pasta image

Steps:

  • 1. In a large skillet over medium heat sauté shrimp in butter until opaque, about 5 minutes.
  • 2. Add onion, celery, bell pepper, and green onion; cook and stir for 2-3 minutes. Reduce heat.
  • 3. Add cream and remaining seasonings.
  • 4. simmer on a very low heat for at least 1 hour. 2 hours if you have the time. (this will allow the flavors to absorb.) Stiring frequently.
  • 4. Add pasta and toss; heat through.
  • Note: if you need a creamier, Thicker sauce add more Parmesan. Cooks best in a double boiler pot.

Nutrition Facts : Calories 523.8, Fat 40.4, SaturatedFat 24.4, Cholesterol 255.2, Sodium 771.8, Carbohydrate 23.6, Fiber 3.2, Sugar 1.7, Protein 18.4

2 lbs shrimp, peeled and devained
2 tablespoons butter
2 medium onions, chopped
2 stalks celery, chopped
1 large bell pepper, chopped
2 green onions, chopped
1 1/2 tablespoons garlic, minced
4 cups heavy cream
1 teaspoon dried basil
1 teaspoon lemon pepper seasoning
2 teaspoons Cavenders All Purpose Greek Seasoning
1/2 teaspoon salt
2 teaspoons white pepper
1 tablespoon cajun seasoning
1/2 cup parmesan cheese, grated
7 ounces penne pasta

MARINATED STEAK WITH ALFREDO PENNE PASTA

This is really two separate recipes but I make this as one dish because it all works so well together. It takes a little time but it's so worth it. Enjoy!

Provided by suprachic

Categories     Steak

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15



Marinated Steak With Alfredo Penne Pasta image

Steps:

  • Place soy sauce, olive oil, lime juice, Worcestershire sauce, garlic powder, basil, parsley and roughly chopped garlic cloves in a blender or food processor. Blend on high for 30 seconds or until thoroughly mixed. Pour over steak, cover and marinate for 4 to 6 hours. Grill steak or pan sear it, whichever you prefer. It is delicious both ways.
  • Cook penne according to package directions, salting the water liberally before boiling. Drain but do not rinse.
  • In a large skillet melt butter over medium heat. Add minced garlic and saute for a few minutes, careful not to burn it. Add cream and milk, turn heat to medium high and simmer for 5 to 10 minutes. Lower heat and whisk in parmesan cheese and black pepper. Serve over penne and alongside marinated steak.

Nutrition Facts : Calories 1661.4, Fat 118, SaturatedFat 56.7, Cholesterol 433.8, Sodium 2315.3, Carbohydrate 63.4, Fiber 7.7, Sugar 3, Protein 89.2

2 lbs steak (sirloin, ribeye, flank steak all work well if cooked correctly)
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lime juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
2 garlic cloves, roughly chopped
8 ounces penne pasta (half a box)
1/2 cup butter
2 garlic cloves, minced
2 cups heavy cream
1 cup milk
1 cup grated parmesan cheese

CRAWFISH ALFREDO

Italian Seafood flavor. Can use many different types of seafood but I find the flavor of crawfish, shrimp or a combination are best. I made this recipeup many years ago and it is always a big hit with all of my friends. When cooked correctly it has a taste that keeps you comming back for more.

Provided by Lande Hoffman

Categories     Crawfish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 27



Crawfish Alfredo image

Steps:

  • Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
  • All can or frozen ingredients can be substituted with fresh ingredients.
  • In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
  • I use about 4 maybe 6 pinches of seasoning.
  • Simmer on very low heat for 3 minutes.
  • Take crawfish out of pan and set aside leaving wine and seasoning in pan.
  • In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
  • About 5 minutes.
  • Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
  • Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
  • Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
  • If necessary add more wine or cream to cover ingredients.
  • Bring to a boil then reduce heat to low for 20 minutes.
  • Stir occasionally and of course add a few more pinches of seasoning.
  • While sauce is simmering add corn starch and water mixture to sauce to thicken.
  • I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
  • Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
  • One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
  • While main dish is simmering cook enough pasta for 4-6.
  • Serve on a plate or in a bowl over pasta.
  • Great with fresh green beans and of course garlic bread.
  • Bon Appitite.

1 lb crayfish tail, with fat (preferably La. packaged. Shrimp or a combination of both can be used. Actually the more the merrier.)
olive oil
1 cup shredded carrot
14 ounces frozen broccoli, pieces thawed rinsed and drained
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
1 thinly sliced zucchini
1 thinly sliced squash
1 can corn, drained
pasta or noodles, of choice
1 (8 ounce) can of chopped mushrooms, drained
cajun seasoning, of choice (Tony C's is pretty good or you could try my recipe of 60% cayenne pepper, 20% salt and 20% garlic po)
1 quart heavy whipping cream
4 ounces cream cheese
4 ounces parmesan cheese
8 ounces of a good tasting sweet blush wine
garlic salt
pepper or garlic pepper seasoning
5 cloves of pressed garlic, to taste
1/2 cup finely chopped green onion
1/2 cup finely chopped white onion
1/8 cup scallion
1 pinch fresh parsley leaves
1 pinch ground rosemary
1 pinch bay leaf
cornstarch

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