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Indulgent Crawfish Fettuccine: Easy Creamy Goodness at Home

Crawfish Fettuccine
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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Your kitchen will smell divine!
  5. 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.
  6. Thicken the sauce: Sprinkle the flour over the crawfish mixture. Stir and cook for 1 minute to eliminate the raw flour taste.
  7. Add creaminess: Pour in the half-and-half, stirring constantly. Let it simmer for a few minutes until the sauce begins to thicken.
  8. 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.
  9. 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.

Nutrition

Find it online: https://recipecrown.com/crawfish-fettuccine/