Creamy Crawfish Fettuccine (Print Version)
# Ingredients:
→ Pasta Essentials
01 -
1 pound of fettuccine, your blank canvas for this flavorful meal
→ Seafood Element
02 -
1 pound of crawfish tails, cooked and ready to be the highlight of the dish
→ Veggies & Flavor Boosters
03 -
1 bell pepper, chopped into bite-sized chunks
04 -
1 onion, diced nice and small
05 -
2 garlic cloves, minced fresh
06 -
A handful of parsley, chopped to finish it off
→ Rich Sauce Base
07 -
2 tablespoons of unsalted butter
08 -
1 cup of heavy cream, to add that luscious texture
09 -
1/2 cup of Parmesan, freshly grated for bold flavor
10 -
Salt and black pepper to fit your flavor preferences
11 -
Just a pinch of cayenne for some spicy magic
# Instructions:
01 -
Boil a large pot of salted water. When bubbling, toss in the fettuccine and cook till it’s al dente, soft but with a tiny bit of firmness. Drain and keep warm for the next step.
02 -
In a big skillet over medium heat, melt the butter until bubbly. Toss in the onion, bell pepper, and garlic, stirring until they’re tender and smell amazing.
03 -
Gently mix in those crawfish tails and let them heat for a couple of minutes. Keep them juicy and tender—they’re the shining star here!
04 -
Pour the heavy cream into the skillet, then sprinkle in the Parmesan and cayenne. Let everything cook slowly into a creamy, thick sauce ready to hug the pasta.
05 -
Toss the warm fettuccine into the skillet, stirring it through the sauce so every piece gets coated. Make sure the crawfish and veggies are mixed evenly for that perfect bite!
06 -
Taste and adjust with a pinch of salt or pepper if needed. Add chopped parsley on top to brighten it up, and serve immediately while warm and creamy.
# Notes:
01 -
This Southern-inspired dish mixes bold flavors with Italian comfort food vibes.
02 -
Fresh crawfish is ideal if it’s in season, but frozen tails work just fine too.