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Cajun Crawfish Pasta recipe using rotini pasta:Show more

Ingredients:
- 1 pound rotini pasta
- 1 shallot, diced
- 1 red bell pepper, diced
- 4 cloves garlic, chopped
- Extra-virgin olive oil
- Butter
- Tony’s Chachere's seasoning
- Lemon pepper
- Smoked paprika
- Dry sherry cooking wine
- 1 cup heavy cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, freshly shredded
- 1 pound crawfish tails, cooked and peeled
- Fresh parsley, chopped for garnish
- Cajun seasoning
- Panko breadcrumbs

Instructions:
1. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat some extra-virgin olive oil and butter over medium heat. Add the diced shallot and red bell pepper. Season with Tony’s Chachere's seasoning, lemon pepper, and smoked paprika. Sauté until the vegetables are softened.
3. Add the chopped garlic to the pot and cook for another minute.
4. Pour in a splash of dry sherry cooking wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Stir in the heavy cream and let it simmer for a couple of minutes.
6. Gradually add the Monterey Jack cheese and Parmesan cheese to the pot, stirring until melted and smooth.
7. Gently fold in the cooked crawfish tails, making sure they are evenly coated with the sauce. Let it simmer for a few more minutes.
8. Add the cooked rotini pasta to the pot and toss until the pasta is coated evenly with the sauce.
9. In a separate small pot, melt a little butter over medium heat. Add Panko breadcrumbs, grated Parmesan cheese, and Cajun seasoning. Cook until the breadcrumbs are toasted and golden brown.
10. To serve, plate the Cajun crawfish pasta, sprinkle with the toasted breadcrumb mixture, and garnish with chopped fresh parsley. Drizzle a little extra sauce from the pot over the top if desired.
11. Enjoy your delicious Cajun crawfish pasta with rotini!