Description
A rich and creamy Crawfish Fettuccine recipe featuring tender crawfish tails enveloped in a cheesy Cajun cream sauce, tossed with perfectly cooked fettuccine pasta. This delightful Southern-inspired dish combines a medley of flavorful spices, aromatic vegetables, and melted cheeses for a satisfying and indulgent meal served in under 40 minutes.
Ingredients
Scale
Pasta
- 1 lb fettuccine pasta
Crawfish and Dairy
- 1 lb crawfish tails (cooked, peeled)
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup evaporated milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Vegetables & Aromatics
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
Seasonings
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish
- Chopped parsley (for garnish)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fettuccine until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and green bell pepper, sautéing until softened, about 5 to 7 minutes. Add minced garlic and cook for an additional 1 to 2 minutes to release its aroma.
- Add Dairy: Stir in the heavy cream and evaporated milk mixture. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Melt the Cheese: Gradually whisk in shredded cheddar and grated Parmesan cheese until the sauce becomes smooth and creamy.
- Season the Sauce: Season the sauce with Cajun seasoning, paprika, salt, and freshly ground black pepper. Let it simmer gently for 3 to 5 minutes to develop a rich, spiced flavor.
- Incorporate Crawfish: Gently fold in the cooked crawfish tails, simmering for another 3 to 4 minutes until the crawfish are heated through and infused with the sauce flavors.
- Toss Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Toss everything together to coat the pasta evenly. Use the reserved pasta water as needed to thin the sauce to your desired consistency.
- Serve: Serve the crawfish fettuccine hot, garnished with freshly chopped parsley and an extra sprinkle of black pepper to taste.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Use freshly grated cheeses for a better melt and richer flavor.
- Reserve pasta water is helpful to adjust sauce thickness, ensuring it clings nicely to the pasta.
- Make sure crawfish tails are pre-cooked and peeled to save cooking time.
- Serve immediately for best texture and taste.
