Description
Crawfish Fettuccine is a rich and creamy Southern classic that combines perfectly cooked fettuccine pasta with tender, flavorful crawfish tails. Tossed in a luscious, cheesy Cajun-spiced sauce and topped with fresh herbs, this dish is comforting, satisfying, and irresistibly delicious. Whether you’re looking for quick dinner ideas or impressing guests with an easy, luxurious meal, this recipe delivers big on flavor.
Ingredients
Pasta & Seafood
- Fettuccine Pasta: 12 oz, cooked al dente
- Crawfish Tails: 1 lb, peeled and deveined
Sauce Ingredients
- Butter: 4 tbsp, unsalted
- Olive Oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Heavy Cream: 2 cups
- Cream Cheese: 4 oz, softened
- Parmesan Cheese: 1 cup, freshly grated
- Cajun Seasoning: 2 tbsp
- Paprika: 1 tsp
- Salt & Black Pepper: To taste
Garnish
- Fresh Parsley: Chopped
- Lemon Wedges (Optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 8–10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- Sauté Vegetables: Heat butter and olive oil in a deep skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for an additional minute.
- Prepare the Sauce: Reduce heat to medium-low. Add heavy cream and stir. Gradually add cream cheese, whisking until smooth. Stir in Parmesan cheese until melted and thickened. Season with Cajun seasoning, paprika, salt, and pepper.
- Add Crawfish: Gently fold in crawfish tails and cook for 3–5 minutes, just until heated through.
- Combine Pasta and Sauce: Add cooked fettuccine to the skillet and toss until evenly coated. Adjust consistency with reserved pasta water if needed.
- Garnish and Serve: Sprinkle with parsley and serve hot with lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes