Description
This Crawfish Fettuccine recipe features tender crawfish tails simmered in a rich, creamy Parmesan sauce seasoned with Italian and Cajun spices, tossed with perfectly cooked fettuccine pasta. It’s a decadent yet approachable dish that brings a taste of Louisiana-style seafood pasta to your dinner table, garnished with fresh green onions and parsley for a burst of freshness.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 lb cooked and peeled crawfish tails
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp Cajun seasoning (adjust to taste)
- Salt and pepper, to taste
Garnish
- 2 tbsp chopped green onions
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the pasta water. Set pasta aside.
- Sauté Garlic: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
- Cook Crawfish: Add the cooked and peeled crawfish tails to the skillet. Stir and cook for 2-3 minutes until the crawfish are heated through.
- Simmer the Cream: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally and allow the cream to thicken slightly for 5-7 minutes.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese, Italian seasoning, Cajun seasoning, salt, and pepper. Continue to cook for another 2-3 minutes until the sauce becomes smooth and creamy.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Garnish and Serve: Serve the creamy Crawfish Fettuccine hot, garnished with chopped green onions and fresh parsley if desired. Enjoy your flavorful seafood pasta!
Notes
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- Use freshly grated Parmesan cheese for best flavor and melting properties.
- Reserve pasta water to help loosen the sauce if it becomes too thick.
- You can substitute crawfish tails with shrimp if crawfish is unavailable.
- For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
