Next to Crawfish Étoufée, Crawfish Cream is an excellent way to use up the leftover crawfish from the season's boils.
6 oz bucatini or spaghetti, cooked
1 Tbsp butter
4 cloves garlic, minced
1 shallot, minced
3/4 cup white wine
3/4 cup whole or reduced fat milk
1 Tbsp creole seasoning
1/2 lemon, juiced
1/2 pound cooked crawfish tails
Green onions, sliced thinly
Parsley, roughly chopped
1. Melt butter in a skillet on medium heat and add the shallots and garlic. Once the garlic becomes aromatic, add the wine and reduce by half.
2. Add milk, creole seasoning. Stir continuously until sauce thickens.
3. Remove from heat and stir in lemon juice and crawfish tails for about 1 minute, then toss the pasta in the sauce.
4. Garnish with green onions and parsley. Enjoy!