It started with finally getting the anniversary wedding cake out of the fridge. (Someone froze the whole top layer of the cake for us, not just a piece. And they wrapped it wonderfully, but it had taken up the bottom shelf of a side-by-side freezer for a year.) When I finally got it out, it set off some kind of cleaning-out-the-cabinets frenzy.
Last night was crawfish pasta, using the crawfish we had saved from crawfish boils all summer. And it was actually a recipe worth keeping!
1 ziploc bag of frozen crawfish (about 2 cups)
2 tbsp butter
Minced garlic
1 block cream cheese
1 cup milk
1 lb fettucine
Parsley
Parmesan cheese
Thaw the crawfish. Prepare the pasta as described on bag or box. Melt the butter over medium heat in a Dutch oven and add garlic and crawfish. Add cream cheese and melt. Slowly add 1 cup milk. (If you want it to be a thicker sauce, you can use half heavy cream and half milk.) Put the drained pasta in with the sauce and mix. Warm and serve with fresh parsley and Parmesan cheese on top.
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