Crawfish Fettuccine Recipe

Why You’ll Love This Recipe

This crawfish fettuccine recipe is a true Southern classic, delivering a delightful balance of creamy, cheesy goodness with the slightly sweet and briny taste of crawfish. It’s easy enough for a weeknight dinner but impressive enough to serve guests. The dish can be made with fresh or frozen crawfish tails, making it accessible year-round. If you’re a fan of seafood pasta, this is bound to become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fettuccine pasta
• Crawfish tails (peeled and cooked)
• Butter
• Onion
• Bell pepper
• Celery
• Garlic
• All-purpose flour
• Evaporated milk
• Cheddar cheese
• Parmesan cheese
• Cajun or Creole seasoning
• Salt and pepper
• Green onions (for garnish)
• Parsley (optional)

Directions

1. Cook the fettuccine according to the package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add the chopped onions, bell pepper, and celery. Sauté until vegetables are soft and translucent, about 5–7 minutes.
3. Stir in the garlic and cook for another minute.
4. Sprinkle flour over the mixture and stir to create a roux. Cook for 1–2 minutes.
5. Gradually whisk in evaporated milk, stirring constantly until the mixture thickens into a smooth sauce.
6. Add cheddar cheese and Parmesan cheese, stirring until melted and fully incorporated.
7. Season with Cajun seasoning, salt, and pepper to taste.
8. Stir in the crawfish tails and cook until heated through, about 3–5 minutes.
9. Add the cooked fettuccine to the skillet and toss until the pasta is well coated with the sauce.
10. Garnish with chopped green onions and parsley before serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to increase the heat.
• Creamier Texture: Use half-and-half or heavy cream instead of evaporated milk for an extra-rich sauce.
• Seafood Mix: Combine crawfish with shrimp or crabmeat for a seafood medley.
• Cheese Options: Swap cheddar with Monterey Jack or Pepper Jack for a twist in flavor.
• Low-Carb Option: Serve the sauce over zucchini noodles or spaghetti squash instead of pasta.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water to loosen the sauce and warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between. This helps maintain the creamy consistency.

FAQs

What kind of crawfish should I use for this recipe?

Use peeled, cooked crawfish tails. If fresh isn’t available, frozen tails work perfectly—just make sure they’re thawed and drained.

Can I use a different type of pasta?

Yes, while fettuccine is traditional, you can substitute linguine, spaghetti, or even penne.

Is this dish very spicy?

The level of heat depends on your Cajun seasoning. You can adjust to taste or add hot sauce for extra spice.

Can I make this dish ahead of time?

Yes, prepare the sauce and pasta separately. Combine and reheat when ready to serve for the best texture.

How can I thicken the sauce?

If your sauce is too thin, let it simmer a few extra minutes or add a bit more cheese or a small amount of cornstarch slurry.

Can I freeze crawfish fettuccine?

It’s best enjoyed fresh, but you can freeze it. Note that the texture of the sauce may change slightly upon reheating.

What side dishes go well with crawfish fettuccine?

Serve with garlic bread, a crisp green salad, or roasted vegetables to round out the meal.

Can I use fresh crawfish?

Yes, if you have access to fresh crawfish, boil and peel them before adding to the dish.

Is this recipe gluten-free?

No, but you can make it gluten-free by using gluten-free pasta and a gluten-free flour blend for the roux.

How do I make it less rich?

Use low-fat milk instead of evaporated milk and reduce the amount of cheese if you prefer a lighter version.

Conclusion

Crawfish fettuccine is a soul-warming dish full of Southern charm and indulgent flavors. Whether you’re hosting a dinner party or just craving something hearty and flavorful, this recipe delivers on all fronts. With its creamy cheese sauce and tender crawfish, it’s a memorable meal that’s sure to become a staple in your recipe rotation.

Crawfish Fettuccine Recipe

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Crawfish fettuccine is a rich and creamy Cajun pasta dish featuring tender crawfish tails, cheesy sauce, and fettuccine noodles. A Southern favorite perfect for cozy dinners or entertaining guests.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun
• Diet: Halal

Ingredients

• 12 oz fettuccine pasta
• 1 lb crawfish tails (peeled and cooked)
• 4 tbsp butter
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 can (12 oz) evaporated milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp Cajun or Creole seasoning
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)
• 2 tbsp fresh parsley, chopped (optional)

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Instructions

1. Cook the fettuccine according to the package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5–7 minutes until soft.
3. Stir in minced garlic and cook for 1 more minute.
4. Sprinkle flour over the vegetables and stir well to form a roux. Cook for 1–2 minutes.
5. Gradually whisk in evaporated milk, stirring constantly until the sauce thickens.
6. Add cheddar and Parmesan cheese. Stir until melted and smooth.
7. Season with Cajun seasoning, salt, and pepper to taste.
8. Stir in crawfish tails and cook for 3–5 minutes until heated through.
9. Add cooked fettuccine and toss to coat in the sauce.
10. Garnish with chopped green onions and parsley before serving.

Notes

• Use fresh or frozen crawfish tails—just thaw if using frozen.
• For extra heat, add hot sauce or cayenne pepper.
• Heavy cream can be used for a richer sauce.
• Store leftovers in the fridge for up to 3 days.
• Reheat with a splash of milk to keep it creamy.

Nutrition

• Serving Size: 1.5 cups
• Calories: 580
• Sugar: 6g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg