Description
Crawfish Fettuccine is a rich and creamy Cajun-inspired pasta dish featuring tender crawfish tails simmered in a luscious sauce of cream soups, heavy cream, and Parmesan cheese, tossed with perfectly cooked fettuccine and finished with a sprinkle of fresh parsley and optional cheddar cheese broiled to golden perfection. This southern comfort seafood pasta blends vibrant flavors with comforting textures, making it an ideal main course for seafood lovers.
Ingredients
Scale
For the Pasta
- 1 pound fettuccine pasta
For the Sauce and Filling
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound crawfish tails (with fat, if available)
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of celery soup
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (plus more for garnish)
Optional Topping
- 1/2 cup shredded cheddar cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.
- Sauté Vegetables: In a large skillet, melt the butter with olive oil over medium heat. Add the finely chopped onion, chopped green bell pepper, and celery. Sauté these vegetables until they become soft and fragrant, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.
- Cook Crawfish: Add the crawfish tails along with any fat to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the crawfish is heated through and infused with the flavors from the vegetables.
- Make the Creamy Sauce: Stir in the cream of mushroom soup and cream of celery soup. Pour in the heavy cream and mix well to create a smooth, creamy sauce base.
- Season the Sauce: Add the grated Parmesan cheese, cayenne pepper, paprika, salt, and black pepper. Stir thoroughly and let the mixture simmer on low heat for 5 to 7 minutes to blend the flavors.
- Combine Pasta and Sauce: Add the cooked fettuccine and chopped fresh parsley to the skillet. Gently toss everything together so the pasta is well coated in the creamy crawfish sauce. Allow it to simmer for another 2 to 3 minutes to marry the flavors.
- Optional Broil: For a cheesy topping, transfer the pasta mixture into a baking dish, sprinkle the shredded cheddar cheese evenly over the top, and broil in the oven for 2 to 3 minutes or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from heat, garnish with additional fresh parsley for a pop of color and freshness, and serve warm.
Notes
- You can substitute crawfish with shrimp if crawfish are unavailable or to change the flavor profile.
- For a spicier version, increase the cayenne pepper or add a splash of your favorite hot sauce.
- This dish reheats well, making it a great option for meal prep or making ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
