Crawfish Fettuccine
A creamy and flavorful crawfish fettuccine dish, perfect for a weeknight meal or special occasion. This recipe combines tender crawfish with a rich Alfredo-like sauce and perfectly cooked fettuccine noodles.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound Fettuccine pasta
- 1 pound Crawfish tails peeled and deveined
- 0.5 cup Butter
- 1 medium Onion finely chopped
- 3 cloves Garlic minced
- 1.5 cup Heavy cream
- 0.5 cup Parmesan cheese grated
- 0.25 teaspoon Cayenne pepper or to taste
- 0.25 teaspoon Salt or to taste
- 0.25 teaspoon Black pepper or to taste
- 0.25 cup Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water. Return pasta to the pot.
- While pasta is cooking, melt butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add crawfish tails to the skillet and cook for 2-3 minutes, or until pink and cooked through.
- Pour in the heavy cream and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in the grated Parmesan cheese, cayenne pepper, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine to the skillet with the crawfish sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Serve immediately, garnished with fresh chopped parsley.
Notes
This crawfish fettuccine is best served fresh. You can adjust the spice level by adding more or less cayenne pepper.