Ingredients
Scale
- 1 pound Fettuccine Pasta
- 1 pound Cooked Crawfish Tails, peeled and deveined
- ½ cup (1 stick) Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Heavy Cream
- 1 cup Milk
- 1 medium Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 stalks Celery, diced
- 3–4 cloves Garlic, minced
- 2–3 tablespoons Cajun Seasoning, or to taste
- ½ cup Grated Parmesan Cheese, plus extra for serving
- ¼ cup Sliced Green Onions, for garnish
- Salt and Black Pepper to taste
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside. Tip: Cooking pasta al dente ensures it holds its shape and texture in the creamy sauce. Reserving pasta water is crucial as it can be used to adjust the sauce consistency later.
- Sauté the Vegetables: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking. Tip: Sautéing the vegetables first softens them and releases their flavors, creating a flavorful base for the sauce. Don’t rush this step!
- Add Garlic and Cajun Seasoning: Add the minced garlic and Cajun seasoning to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the spices are toasted. Be careful not to burn the garlic. Tip: Cooking the garlic and spices in the butter releases their aromas and intensifies their flavors. Toasting the spices slightly enhances their complexity.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and spices in the skillet. Cook, stirring constantly, for 1-2 minutes to create a roux. The mixture will become slightly thick and pasty. Tip: Cooking the flour in the butter creates a roux, which is the foundation of the creamy sauce. Cooking it for a short time removes the raw flour taste.
- Add Cream and Milk: Gradually whisk in the heavy cream and milk, a little at a time, until smooth and no lumps remain. Continue whisking until the sauce begins to thicken slightly. Tip: Adding the liquids gradually and whisking constantly ensures a smooth, lump-free sauce. Patience is key here!
- Simmer the Sauce: Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. The sauce should be able to coat the back of a spoon. If the sauce becomes too thick, you can thin it out with a little reserved pasta water or extra milk. Tip: Simmering the sauce allows the flavors to meld together and the sauce to thicken properly. Don’t boil the sauce, as this can cause the cream to separate.
- Stir in Cheese and Crawfish: Stir in the grated Parmesan cheese until it is melted and the sauce is smooth and cheesy. Add the cooked crawfish tails to the sauce and gently stir to combine. Heat through for a few minutes until the crawfish are warmed. Tip: Add the crawfish towards the end of cooking to prevent them from becoming rubbery. Gently stir them in to avoid breaking them apart.
- Combine with Pasta: Add the drained fettuccine pasta to the skillet with the creamy crawfish sauce. Toss to coat the pasta evenly with the sauce. Add a little reserved pasta water if needed to loosen the sauce and create a glossy coating. Tip: Tossing the pasta in the sauce right away helps it absorb the flavors and prevents it from sticking together.
- Season and Garnish: Season the Crawfish Fettuccine with salt and black pepper to taste. Garnish with sliced green onions and extra grated Parmesan cheese. Tip: Taste and adjust the seasoning at the end to ensure the dish is perfectly balanced. Fresh green onions add a pop of freshness and color.
- Serve Immediately: Serve the Easy Crawfish Fettuccine hot and enjoy the creamy, Cajun-inspired deliciousness! Tip: Crawfish Fettuccine is best served immediately while the sauce is creamy and the pasta is perfectly cooked.
Nutrition
- Serving Size: one normal portion
- Calories: 550-700
- Sugar: 5-7 grams
- Sodium: 700-1000 mg
- Fat: 35-45 grams
- Saturated Fat: 20-25 grams
- Carbohydrates: 50-60 grams
- Fiber: 3-4 grams
- Protein: 25-30 grams
- Cholesterol: 200-250 mg