• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti (or linguine)
  • 1 pound crawfish, after shelling
  • 1 pound cherry tomatoes
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 1/4 cup Italian parsley, chopped
  • Salt to taste
  • Pepper to taste

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  1. Bring a large pot of water to boil for the pasta.
  2. If the crawfish are not cooked, boil them, and then clean and peel them. Set aside.
  3. In a large skillet, heat the olive oil and sauté the garlic until golden. Cut the tomatoes into halves, and add them to the skillet. Cook over medium heat for about 10 minutes, or until some of their juices evaporate. Mix in the crawfish and add salt and pepper to taste. Add the white wine cook, and then the parsley. Cook the combined ingredients over medium heat for about five additional minutes.
  4. Cook the pasta until just shy of al dente. Drain the pasta and add it to the crawfish Cook together for one minute. Serve immediately, with a sprinkle of fresh parsley.