Description

Crawfish Fettuccine is a rich, creamy Southern-style pasta dish that brings together tender crawfish tails and fettuccine noodles in a velvety cheese sauce seasoned with a Cajun kick. Perfect for weeknight indulgence or entertaining guests, it’s a satisfying blend of comfort and bold flavor.

Ingredients

Scale

1 lb fettuccine pasta

1 lb crawfish tails (cooked, peeled)

1/2 cup unsalted butter

1 medium yellow onion, finely chopped

1 green bell pepper, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup evaporated milk

1 1/2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 tsp Cajun seasoning

1/2 tsp paprika

Salt and black pepper to taste

Chopped parsley (for garnish)

Instructions

Boil a large pot of salted water and cook fettuccine until al dente. Drain and reserve 1/2 cup of the pasta water.
In a large skillet, melt butter over medium heat. Sauté onion and bell pepper until softened, about 5–7 minutes. Add garlic and cook 1–2 more minutes.
Stir in heavy cream and evaporated milk. Bring to a gentle simmer.
Gradually whisk in cheddar and Parmesan cheese until smooth.
Season with Cajun seasoning, paprika, salt, and pepper. Let simmer for 3–5 minutes.
Gently fold in crawfish tails and simmer for another 3–4 minutes until heated through.
Add cooked fettuccine to the sauce and toss to coat. Use reserved pasta water to thin sauce if needed.
Serve hot, garnished with chopped parsley and extra black pepper.