Like Outback Shrimp and Crawfish Pasta
Transport your taste buds to the bayou with this indulgent "Like Outback Shrimp and Crawfish Pasta"! This creamy Cajun-inspired dish brings together tender fettuccine, succulent shrimp, and sweet, meaty crawfish tails in a luscious Parmesan cream sauce. Bursting with bold flavors from Cajun seasoning, paprika, and a hint of garlic, this recipe delivers the perfect balance of spice and richness. Finished with a garnish of fresh parsley and optional red pepper flakes for a touch of heat, this pasta is a restaurant-quality meal you can easily recreate at home. Ready in just 40 minutes, it’s ideal for weeknight dinners or special occasions when you’re craving a taste of Louisiana!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 8 oz Shrimp (peeled and deveined)
- 8 oz Crawfish tails (fully cooked, thawed if frozen)
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 2 tsp Cajun seasoning
- 1 tsp Paprika
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley (chopped, for garnish)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional, for spice)
Instructions
Bring a large pot of salted water to a boil, and cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the shrimp to the skillet and sprinkle with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of paprika. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the crawfish tails to the skillet, seasoning them with the remaining Cajun seasoning and paprika. Cook for 2-3 minutes until heated through. Remove crawfish and set aside with the shrimp.
Reduce the heat to medium-low and pour the heavy cream into the skillet, scraping up any browned bits at the bottom of the pan.
Allow the cream to gently simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt, black pepper, and crushed red pepper flakes, if using. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Return the cooked shrimp and crawfish to the skillet, stirring to coat them in the sauce. Let them simmer in the sauce for 1-2 minutes.
Add the cooked fettuccine to the skillet, tossing it gently with the sauce until evenly coated.
Garnish the pasta with chopped parsley before serving. Enjoy your flavorful, creamy shrimp and crawfish pasta!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 283 mg | 22% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 325 mg | 7% | |
*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.
