Description
It was a lively Mardi Gras celebration, and I still remember the moment I took my first bite of the creamy, dreamy Crawfish Fettuccine that a dear friend had prepared. The rich flavors enveloped me like a warm hug—the melt-in-your-mouth pasta perfectly paired with tender crawfish tails and just the right amount of spice to wake up my taste buds. Ever since that day, I've been on a mission to recreate that delicious experience in my own kitchen.
This Spicy & Cheesy Crawfish Fettuccine has become a staple in my home, perfect for special occasions or simply when I want to treat my family to something indulgent that doesn’t require hours of effort. With vibrant vegetables and a creamy, luxurious sauce that clings to every noodle, it’s a dish that impresses without the fuss.
Ingredients
- 12 ounces fettuccine
- 1/2 cup butter
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 pound frozen crawfish meat, defrosted
- 2 teaspoons Cajun seasoning
- 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 fresh parsley, chopped
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Add the fettuccine and cook it according to package directions, usually around 8-10 minutes, until al dente. Drain and set aside.
- Melt the butter: In a Dutch oven, melt the butter over medium heat. This will create a rich base for your sauce, so be patient and let it melt completely.
- Sauté the vegetables: Add the chopped red bell pepper, celery, and yellow onion to the pot. Cook until softened, about 5-7 minutes, stirring occasionally to build that aromatic flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Your kitchen will smell divine!
- Incorporate crawfish: Add the defrosted crawfish (and any liquid from the bag), along with the Cajun seasoning and black pepper. Cook for 2-3 minutes, allowing the flavors to meld.
- Thicken the sauce: Sprinkle the flour over the crawfish mixture. Stir and cook for 1 minute to eliminate the raw flour taste.
- Add creaminess: Pour in the half-and-half, stirring constantly. Let it simmer for a few minutes until the sauce begins to thicken.
- Melt the cheeses: Add the Velveeta cubes, sour cream, and grated Parmesan cheese to the mix. Cook over medium heat until everything is melted and creamy.
- Combine everything: Gently fold in the cooked fettuccine, along with the sliced green onions and chopped parsley. Toss it all together until the pasta is fully coated with that luscious sauce.
Notes
- Seasoning Balance: Adjust the Cajun seasoning to your taste; start with less and add more if needed to avoid overwhelming flavors.
- Creamy Consistency: If your sauce gets too thick, stir in a little more half-and-half to maintain that silky texture in your Crawfish Fettuccine.
- Fresh Herbs: Garnish generously with fresh parsley and green onions for a pop of color and flavor; skipping this step can leave your dish feeling flat.
- Quality Ingredients: Use high-quality frozen crawfish or fresh shrimp to elevate the taste of your pasta. Look for vibrant, well-preserved seafood.
- Batch Cooking: This dish can be made ahead of time; simply reheat gently and add a splash of cream before serving to refresh its creamy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg