It's crawfish season Y'all! ⚜️With #JazzFest right around the corner, everyone will be enjoying a bowl of crawfish pasta soon! Just because I have #NCGS AND follow a #lowcarbdiet doesn't mean I can't enjoy it too! This is so good I promise you will saying #pasta who??? 😉 It doesn’t hurt that today is #NationalGrainFreeDay either!
Ingredients: (Sauce makes 3-4 Servings) 2-3 Zucchini (per person) Spiralized and dried/cooked 3 tbsp butter Salt and pepper to taste 1/2 cup minced onion 2 tsp Creole/Cajun Seasoning to taste (I used @Slapyomama) 3 seeded and diced plum tomatoes 12-14 oz frozen or fresh crawfish tails 8 cloves minced garlic 1 1/2 cups heavy cream 2/3 cup grated Parmigiana cheese 1/4 cup chopped green onions 1 tbsp cornstarch
Preparation: 1. Place zoodles in a colander, salt and let drain for 30-40 minutes. Rinse, dry and either bake noodles in the oven for 15- 20 min in a thin layer or sauté in a pan to release moisture. Set them aside in a thin layer to release steam. 2. In a large saute pan, melt the 2 tbsp of butter. Add the onions and 1 tsp of Creole Seasoning. Sauté until onions begin to get translucent. Add in garlic and sauté for 1-2 minutes until fragrant. 3. Add in the tomatoes and sauté for 2 minutes. 4. Add the crawfish and sprinkle with 1 tsp of creole seasoning sauté for 1-2 minutes. 5. Add the most of the cream, saving about 2-3 tablespoons on the side. Bring to a boil and reduce the heat to a simmer and cook for 6 to 8 minutes.
6. Mix cornstarch with 2-3 tbsp of cold cream to make a slurry and add to the pot. Stir well and pass spoon lightly along the bottom of the pan so it doesn't stick. The sauce will begin to thicken, stir in the cheese melted and sauce is thick enough to coat the back of a spoon.
Place zucchini noodles in a bowl and toss with a few spoons of crawfish sauce. Garnish with green onions and ENJOY! 😋