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Crawfish Fettuccine

A creamy and flavorful southern classic, crawfish fettuccine is a comforting hug in pasta form, perfect for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fettuccine pasta Use any brand of fettuccine.
  • 1 lb crawfish tails Cleaned and peeled.
  • 2 cups heavy cream For a creamy sauce.
  • 1 cup chicken broth Adds flavor to the sauce.
  • 1/2 cup grated Parmesan cheese For richness and flavor.
  • 1/2 cup diced onions Adds sweetness when sautéed.
  • 1/2 cup diced bell peppers Mix of green and red.
  • 2 cloves garlic Minced for flavor.
  • 1 tsp Cajun seasoning Adjust according to taste.
  • 2 tbsp olive oil For sautéing the vegetables.
  • to taste Salt and pepper For seasoning.
  • for garnish Chopped green onions Adds freshness.

Method
 

Preparation
  1. Start by boiling salted water in a large pot. Add the fettuccine and cook according to package instructions until al dente. Once done, drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onions, bell peppers, and minced garlic; sauté until softened and fragrant, about 3-4 minutes.
  3. Toss in the crawfish tails and cook briefly for about 2 minutes until they begin to heat through.
Making the Sauce
  1. Pour in the chicken broth and bring to a simmer. Lower the heat and gradually stir in the heavy cream, mixing well.
  2. Add the Cajun seasoning and Parmesan cheese. Stir until combined and the sauce thickens slightly, about 5 minutes.
Combining
  1. Add the cooked fettuccine to the skillet and gently toss to coat the pasta in the creamy sauce. Season with salt and pepper to taste.
Serving
  1. Plate the creamy crawfish fettuccine and garnish with chopped green onions. Enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze it in an airtight container for up to 2 months. Reheat gently on the stovetop, adding a splash of cream or chicken broth to restore creaminess.