Crawfish Pasta

Tis the season! For a short period of time mid spring we can get crawfish brought up from the Gulf Coast.  These are rich, almost lobster like in their taste and this recipe, which is basically a scampi recipe with a bit of Creole seasoning and a cup of half and half, really high lights that quality.

• 1/3 c. butter
• 1 bell pepper diced
• 2/3 c. onion diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 1 teaspoon tomato paste
• 1/2 cup white wine
• 1 lb. cooked crawfish tails
• 1 cup half-and-half
• 1 tsp. Creole seasoning
• Red pepper flakes, to taste
• Kosher salt and freshly ground pepper, to taste
• 1 lb. pasta
• Chopped parsley, for serving

1. In a saute pan, melt butter over medium heat. Add the bell peppers, onions, and celery, and sauté until tender, about 7-8 minutes. Add the garlic and cook for an additional minute. Stir in the flour until the vegetables are well-coated and no white clumps remain. Stir in the tomato paste until completely combined.
2. Increase the heat to medium-high. Add the wine and crawfish; let the wine simmer out for a couple of minutes. Pour in the 1/2 and 1/2. Add the creole seasoning, a generous pinch of red pepper flakes, 1 teaspoon salt, and freshly ground pepper. Cook the sauce at a gentle boil until it is thickened and coats the back of the spoon, about 5 - 10 minutes. Adjust seasoning to taste.
3. Fold the cooked pasta into the crawfish sauce. Stir in a handful of chopped parsley.