Irresistible Crawfish Fettuccine Recipe: A Creamy Southern Classic
Indulge in this irresistible crawfish fettuccine recipe—a creamy Southern classic that combines tender crawfish tails with rich Alfredo sauce and fettuccine pasta. Perfect for any occasion!
Ingredients
- 16 oz fettuccine pasta
- 1.5 lbs crawfish tails peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 2.5 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 1.5 teaspoons Cajun seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine pasta until al dente.
- Drain the pasta, reserving half a cup of the pasta water, and set aside.
- Melt the unsalted butter in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add the peeled crawfish tails to the skillet and cook for 4-5 minutes until opaque.
- Reduce the heat to medium-low and pour in the heavy cream, stirring gently to combine.
- Stir in the Cajun seasoning, salt, and freshly ground black pepper.
- Allow the sauce to simmer for 5-7 minutes until it thickens slightly.
- Gradually add the freshly grated Parmesan cheese, stirring until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to coat the pasta with the sauce.
- If needed, add a splash of the reserved pasta water to adjust the sauce consistency.
- Remove from heat and garnish with freshly chopped parsley.
- Serve the crawfish fettuccine immediately while it's hot.