Crawfish Fettuccini
Dive into the decadence of *Crawfish Fettuccini*, a Cajun-inspired pasta dish that’s irresistibly creamy, rich, and packed with bold flavors. This recipe features tender fettuccini tangled in a luscious sauce made with heavy cream, Parmesan, and sharp cheddar, infused with the perfect blend of Cajun seasoning and paprika. Juicy crawfish tails bring a taste of the Gulf Coast, while a classic mirepoix of onion, celery, and green bell pepper adds depth and aroma. Finished with a sprinkle of fresh parsley and a touch of crushed red pepper for optional heat, this one-pot seafood pasta is ideal for weeknight indulgence or dinner parties alike. Ready in just 45 minutes, this recipe is a comforting showstopper worthy of any table.
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Recipe Information
Ingredients
- 16 ounces Fettuccini pasta
- 1 pound Crawfish tails (pre-cooked, peeled, and deveined)
- 4 tablespoons Butter
- 1 medium Yellow onion (finely chopped)
- 1 medium Green bell pepper (finely chopped)
- 2 stalks Celery (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Cajun seasoning
- 2 cups Heavy cream
- 1.5 cups Chicken broth
- 1.5 cups Parmesan cheese (grated)
- 1 cup Sharp cheddar cheese (shredded)
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water in case needed for the sauce.
In a large skillet over medium heat, melt the butter. Add the chopped yellow onion, green bell pepper, and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crawfish tails to the skillet along with the Cajun seasoning. Cook for 2–3 minutes to warm the crawfish and allow the flavors to meld together.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Gradually add the Parmesan cheese and cheddar cheese to the skillet, stirring constantly to create a creamy sauce. Continue to simmer and stir until the cheese is completely melted and the sauce thickens, about 5–7 minutes.
Season the sauce with paprika, salt, and black pepper to taste. Add crushed red pepper flakes if desired for a spicier dish.
Toss the cooked fettuccini into the skillet, ensuring that the pasta is well coated in the sauce. If the sauce seems too thick, add the reserved pasta water a little at a time to reach your desired consistency.
Allow the pasta to heat through for 2–3 minutes, then remove from heat.
Garnish with fresh parsley before serving. Serve immediately and enjoy your Crawfish Fettuccini!
Nutrition Facts
Calories |
5081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.5 g | 453% | |
| Saturated Fat | 212.0 g | 1060% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1781 mg | 594% | |
| Sodium | 13483 mg | 586% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 14.8 g | ||
| Protein | 270.9 g | 542% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 5117 mg | 394% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2795 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
