Crawfish Fettuccine

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Creamy Crawfish Fettuccine will be spicy and cheesy with a lot of crawfish tails. It’s most likely my favorite solution to eat crawfish.

You’ll require a pound of iced crawfish tail meats for this formula. It could be difficult to find in some places, but a number of specialty food markets carry it.

No crawfish? You can easily replace shrimp with this recipe.

Velveeta cheese can make this Crawfish Fettuccine very creamy and cheesy. I understand some individuals balk at making use of Velveeta, but it surely works with this recipe.

Sour lotion and half-and-half include a lot more richness. This can be a really indulgent pasta meal. The type you make limited to special events. Like Mardi Gras. Twice the formula and create a huge batch for any Mardi Gras celebration.

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INGREDIENTS

  • 1 (16-ounce) package fettuccine
  • 1 stick butter (1/2 cup)
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 pound frozen crawfish meat, defrosted
  • 2 teaspoons Cajun seasoning, I use Tony Chachere’s
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 3/4 cup half-and-half
  • 4 ounces Velveeta, cut into cubes
  • 1/2 cup sour cream
  • 2/3 cup freshly grated Parmesan cheese
  • 2 green onions, green parts sliced
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes.
  3. Add garlic and cook 2 more minutes.
  4. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.
  5. Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
  6. Stir in half-and-half. Cook until mixture comes to a simmer.
  7. Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted.
  8. Stir in cooked pasta, green onions, and parsley. Serve.
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