This dish tastes sooo wonderful…the crawfish and colorful pasta really make it spectacular.

INGREDIENTS:

CrawfishTails, 1/2 pound (I found these at Publix’s in the frozen case. It’s the only place I’ve been able to find them. They come in a one pound package and I try to always keep them on hand. I used half the package and froze the remainder.)

Cream or Half and Half , 3 cups

Shallot, One Chopped

Parsley dry, 1 Tablespoon

Wine, White one half cup

Fresh Spinach, 2 cups chopped

Garlic Cloves, 5 pealed and crushed

Tabasco or Red Hot, 4 shakes

Butter, 1 Cube

Pasta, One pound your choice (I used this pretty natural multi colored bow tie pasta, that I got at Home Goods, really only because that’s what I had on hand. It was so pretty, but actually I prefer the wide long pasta better)

Parmigiana Cheese, One Cup grated

DIRECTIONS:

Boil the pasta in a large pan with two Tablespoons of salt.

In a large cast iron pot I added the shallots, wine, butter, garlic, parsley, hot sauce, spinach, cream and let cook down for 15 minutes, Then the crawdads, salt and pepper, all the pasta when cooked and drained and stir together. Top with fresh grated parmigiana cheese.

This was a last minute throw together dinner that turned out so delicious I just had to share it. I wanted to make something similar to Linguini, but since I didn’t have any clams, and I did have frozen Crawfish…that’s what I used. And I’m glad I did because it turns out that I like them better than clams.