Crawfish Monica Pasta (Soy-Free)

Instructions

1. 1Place a large pot of salted water on the stove over high heat and bring it to a rolling boil, about 100°C. Add the about 450 g of Linguine Pasta to the boiling water and cook for 8-10 minutes, or until al dente (tender but still firm to the bite). Drain the pasta in a colander and set it aside.
2. 2While the pasta is cooking, melt the 4 tbsp of Butter in a large skillet over medium heat, about 121°C. Add the 3 cloves of minced Garlic and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to let the garlic brown.
3. 3Pour the 1 cup of dairy-free Heavy Cream and the 1/2 cup of dairy-free Milk into the skillet with the garlic and butter. Increase the heat to medium-high, about 149°C, and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 5 minutes, or until the sauce has thickened slightly and coats the back of a spoon.
4. 4Add the about 450 g of Crawfish Tails and the 1 tbsp of Cajun Seasoning to the simmering sauce. Stir well to combine and cook for 2-3 minutes, or until the crawfish tails are heated through and opaque. Season the sauce with Salt and Pepper to your preference.
5. 5Add the drained about 450 g of Linguine Pasta to the skillet with the crawfish sauce. Toss everything together gently until the pasta is evenly coated. If you are using the 1/4 cup of grated Parmesan Cheese, stir it in now until it melts into the sauce.
6. 6Serve the Crawfish Monica Pasta immediately. Garnish each serving with the 2 tbsp of chopped Parsley.

Substitutions

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