Crawfish Fettuccine (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound crawfish tails, cooked and ready to shine
→ Pasta
02 -
1 pound fettuccine, your base for this flavorful combo
→ Veggies and Aromatics
03 -
1 clove garlic, chopped fresh
04 -
Fresh parsley, chopped for garnish
05 -
1 bell pepper, diced into small pieces
06 -
1 large onion, chopped finely
→ Sauce Ingredients
07 -
2 tablespoons unsalted butter for richness
08 -
1/4 teaspoon cayenne for that spicy kick
09 -
Freshly grated Parmesan cheese, 1/2 cup
10 -
Salt and black pepper, season to taste
11 -
1 cup heavy cream for a velvety finish
# Instructions:
01 -
Fill a pot with salted water, let it boil, and cook your fettuccine until it's firm but tender. Drain the water, keeping the noodles warm since the sauce is coming soon!
02 -
Melt some butter in a big skillet over medium heat. Toss in the chopped onion, bell pepper, and garlic. Cook them until they're softened and smelling amazing.
03 -
Stir in the crawfish tails and cook gently for a couple of minutes. Enough to warm them through but still keep their tender texture.
04 -
Pour the cream into the skillet carefully, giving it a chance to warm. Add the Parmesan cheese and cayenne, then let it simmer until you’ve got a thick, creamy sauce that clings nicely.
05 -
Take the drained pasta and toss it into the skillet. Mix it all so the sauce, crawfish, and veggies wrap every strand of fettuccine perfectly.
06 -
Taste and adjust the salt and pepper. Just before serving, sprinkle with chopped parsley for a pop of green. Best enjoyed steaming hot!
# Notes:
01 -
Southern comfort meets Italian indulgence in this dish
02 -
Fresh crawfish from Louisiana is the best option, though frozen ones work great too