Description
Ingredients
Ingredients
For the Pasta:
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- 16 oz fettuccine pasta
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- 1 tablespoon salt (for pasta water)
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- 1 tablespoon olive oil
For the Crawfish Sauce:
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- 2 pounds crawfish tails, peeled and cleaned
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- 1 stick (½ cup) unsalted butter
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- 1 large onion, finely diced
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- 1 green bell pepper, finely diced
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- 2 celery stalks, finely diced
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- 4 cloves garlic, minced
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- 2 tablespoons all-purpose flour
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- 2 cups half-and-half (or substitute with 1 cup each of whole milk and heavy cream)
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- 8 oz cream cheese, softened and cubed
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- 1 cup shredded Parmesan cheese
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- 1 cup shredded sharp cheddar cheese
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- 2 tablespoons Cajun seasoning (adjust to taste)
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- 1 teaspoon paprika
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- ½ teaspoon cayenne pepper (optional for extra heat)
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- ¼ cup fresh parsley, chopped (plus more for garnish)
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- 3 green onions, thinly sliced
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- Salt and freshly ground black pepper to taste
Quick Substitution Note: If crawfish isn’t available, shrimp
Instructions
Before diving in, have everything chopped, measured, and ready to go. Trust me, this practice of “mise en place” will make the cooking process so much smoother! Dice your vegetables, measure your seasonings, and ensure your crawfish tails are thawed if using frozen.
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt—this is your chance to season the pasta itself! Add the fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Reserve ½ cup of pasta water before draining. Toss drained pasta with a bit of olive oil to prevent sticking while you prepare the sauce.
Olivia’s Tip: Don’t rinse your pasta! That starchy coating helps the sauce cling to each strand of fettuccine.
In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the holy trinity of Cajun cooking—onions, bell peppers, and celery. Sauté for about 5-7 minutes until vegetables are softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.
Remember: Garlic burns quickly and turns bitter, so add it toward the end of sautéing your vegetables!
Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes. This quick roux will help thicken our sauce without making it too heavy. The mixture should look like a thick paste and smell slightly nutty.
Gradually whisk in the half-and-half, ensuring there are no lumps. Bring the mixture to a gentle simmer (don’t boil!) and cook for about 3-5 minutes until it begins to thicken slightly. Add the cream cheese cubes and stir until completely melted and incorporated.
Reduce heat to low and gradually add the Parmesan and cheddar cheeses, stirring until melted and smooth. Your sauce should be velvety and coat the back of a spoon.
Add the Cajun seasoning, paprika, and cayenne (if using). Taste and adjust seasonings as needed. Gently fold in the crawfish tails and cook just until heated through, about 3-4 minutes. Be careful not to overcook the crawfish—they’ll become tough!
Add the cooked fettuccine to the sauce, tossing gently to coat each strand. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in the fresh parsley and green onions, reserving some for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520 per serving
Keywords: creamy crawfish pasta, Cajun fettuccine, crawfish fettuccine recipe, Louisiana pasta, seafood pasta, New Orleans comfort food