Description
This creamy Crawfish Fettuccine is a delicious Cajun-inspired dish featuring tender crawfish tails tossed in a rich, flavorful sauce made with butter, sautéed vegetables, and Parmesan cheese. Perfect for seafood lovers looking for a comforting pasta meal with a spicy kick.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon Creole seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Seafood and Garnish
- 1 lb cooked crawfish tails (peeled, with fat if possible)
- 2 green onions, sliced
- Chopped parsley for garnish
Instructions
- Cook Pasta: Cook the fettuccine according to package directions until al dente. Drain and set aside to be combined later with the sauce.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and chopped green bell pepper. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for 30 seconds until aromatic. Sprinkle the flour evenly over the vegetables and stir well to coat them, which will help thicken the sauce.
- Make the Cream Sauce: Slowly whisk in the heavy cream and whole milk to the skillet, stirring constantly to create a smooth sauce. Season with Creole seasoning, paprika, salt, and black pepper to add a spicy Cajun flavor.
- Simmer Sauce: Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly, stirring occasionally to prevent sticking or burning.
- Add Cheese and Crawfish: Stir in the grated Parmesan cheese until melted and incorporated. Then add the cooked crawfish tails to the sauce, cooking for another 2 to 3 minutes until they are heated through.
- Combine Pasta and Sauce: Add the cooked fettuccine directly to the skillet and toss well to ensure every strand is coated with the creamy crawfish sauce.
- Garnish and Serve: Sprinkle the sliced green onions and chopped parsley over the pasta for freshness and color just before serving.
Notes
- For extra spice, add a dash of cayenne pepper or hot sauce to the sauce.
- If crawfish is unavailable, shrimp makes an excellent substitute.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
