Crawfish Fettuccine Alfredo (Print Version)
# Ingredients:
→ Pasta Base
01 -
1 pound fettuccine pasta, your canvas for this Cajun creation
→ Seafood
02 -
1 pound cooked crawfish tails, the star of our Southern dish
→ Fresh Vegetables & Aromatics
03 -
1 onion, finely chopped
04 -
1 bell pepper, diced into colorful pieces
05 -
2 cloves garlic, freshly minced
06 -
Fresh parsley leaves, chopped, for that finishing touch
→ Sauce Ingredients
07 -
2 tablespoons butter, unsalted
08 -
1 cup heavy cream, bringing richness to our sauce
09 -
1/2 cup Parmesan cheese, freshly grated
10 -
1/4 teaspoon cayenne pepper, for that Louisiana kick
11 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil and cook your fettuccine until it's just al dente - tender but still with a bit of bite. Drain it well but keep it warm, it's going to make friends with our sauce soon.
02 -
Let butter melt and sizzle in a large skillet over medium heat. Add your trinity of onion, bell pepper, and garlic, letting them dance together until they're soft and fragrant, releasing all their aromatic goodness.
03 -
Gently fold in those beautiful crawfish tails, letting them warm through for just 2-3 minutes. We want them to heat up while staying tender and succulent - they're the heart of this dish!
04 -
Pour in the heavy cream like liquid silk, then add your Parmesan and a kick of cayenne. Let this mixture simmer gently until it thickens into a sauce that's just right for coating every strand of pasta.
05 -
Now for the grand finale - toss your warm fettuccine into the skillet, letting each noodle get thoroughly coated with our luxurious sauce and ensuring every bite has a perfect balance of pasta, crawfish, and vegetables.
06 -
Taste and adjust the seasoning with salt and pepper, then sprinkle with fresh parsley for a pop of color and fresh flavor. Serve immediately while it's hot and at its creamy best.
# Notes:
01 -
This Cajun-inspired pasta dish brings together the best of Southern and Italian cuisines
02 -
For best results, use fresh Louisiana crawfish when in season, though frozen tails work well too