Crawfish Fettuccine (Print Version)
# Ingredients:
→ Base for the Pasta
01 -
Fettuccine pasta, 1 lb, your base for this flavorful dish
→ Crawfish & Seafood
02 -
Cooked crawfish tails, 1 lb, the highlight of this Southern delight
→ Veggies and Aromatics
03 -
Chopped onion, 1 piece
04 -
Colorfully diced bell pepper, 1 piece
05 -
2 minced garlic cloves, freshly prepared
06 -
Chopped fresh parsley for a fresh and vibrant garnish
→ Ingredients for the Sauce
07 -
2 tbsp unsalted butter
08 -
Heavy cream, 1 cup, adding a luscious texture
09 -
Grated Parmesan, 1/2 cup, for cheesy goodness
10 -
A dash of cayenne pepper (1/4 tsp) for spice
11 -
Seasonings: a touch of ground pepper and salt, adjusted to your taste
# Instructions:
01 -
In a big pot, boil salty water and cook the pasta until it’s perfectly al dente—soft with a little firmness. Drain it thoroughly but keep it warm as you’ll need it ready for the sauce soon.
02 -
In a large pan on medium heat, let the butter melt down. Sauté the onion, garlic, and bell pepper, stirring now and then until they soften and their delicious scent fills the air.
03 -
Gently mix in the crawfish tails. Stir them in for about 2-3 minutes, just so they warm up. You don’t want them to get rubbery—they’re the heart of this meal.
04 -
Pour in the creamy goodness of heavy cream, sprinkle in grated Parmesan, and don’t forget a pinch of cayenne. Let it all simmer softly until you’ve got a thickness perfect for coating the pasta.
05 -
Time to bring it all together! Add your warm pasta into the pan and toss it well. Each noodle should end up smothered in the creamy sauce, with bits of crawfish and veggies in each bite.
06 -
Taste the dish and tweak the seasoning with some extra salt or pepper if needed. Sprinkle parsley on top for freshness and serve while it’s still hot and creamy.
# Notes:
01 -
This dish combines classic Italian and Southern flavors into one delicious meal.
02 -
Fresh Louisiana crawfish is ideal when in season, but frozen works just fine.