in the kitchn" and here it is! Easy, satisfying and high enough on the yummy rating scale to serve to guests. Mission accomplished! Enjoy!
Creamy Crawfish Pasta
from "in the kitchn"
Serves 6 - 8
1/2 cup (1 stick) unsalted butter
1 green bell pepper, diced small (I used sweet red pepper, it was great)
1 onion, diced small
2 stalks celery, diced small
3 cloves garlic, minced
1/4 cup all-purpose flour
1 heaping teaspoon tomato paste
1/2 cup dry white wine (I used a dry Savignon Blanc AND served it with the meal)
1 pound frozen cooked crawfish tails, thawed
1 cup half and half or heavy cream
1 teaspoon Creole seasoning
Red pepper flakes, to taste
Kosher salt and freshly ground pepper, to taste
16 ounces penne pasta, cooked according to package directions
Chopped parsley, for serving
In a large Dutch oven, 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.