Crawfish Fettuccine

Creamy Crawfish Fettuccine

 

Creamy Crawfish Fettuccine is spicy and cheesy with plenty of crawfish tails. It’s probably my favorite way to eat crawfish. Crawfish Etouffee Balls are a close second.

You’ll need a pound of frozen crawfish tail meat for this recipe. It can be hard to find in some areas, but quite a few specialty grocery stores carry it.

Creamy Crawfish Fettuccine- perfect fro Mardi Gras!

 

No crawfish? You could easily substitute shrimp in this recipe.

Creamy Crawfish Fettuccine- a must for Mardi Gras!

 

Velveeta cheese makes this Crawfish Fettuccine super creamy and cheesy. I know some people balk at using Velveeta, but it really works in this recipe.

Sour cream and half-and-half add even more richness. This is a truly indulgent pasta dish. The kind you make only for special occasions. Like Mardi Gras. Double the recipe and make a huge batch for a Mardi Gras party.

Creamy Crawfish Fettuccine- a must for Mardi Gras!

 

To add a little spice, I use Cajun seasoning. Tony Chachere’s is my favorite.

Creamy Crawfish Fettuccine

 

Creamy Crawfish Fettuccine- a must for Mardi Gras!

 

Creamy Crawfish Fettuccine

 

Creamy Crawfish Fettuccine

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Creamy Crawfish Fettuccine
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Crawfish Fettuccine
Servings: 6 servings
Ingredients
  • 1 (16-ounce) package fettuccine
  • 1 stick butter (1/2 cup)
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 pound frozen crawfish meat, defrosted
  • 2 teaspoons Cajun seasoning, I use Tony Chachere's
  • 1/2 teaspoon black pepper
  • 3 tablespoons flour
  • 3/4 cup half-and-half
  • 4 ounces Velveeta, cut into cubes
  • 1/2 cup sour cream
  • 2/3 cup freshly grated Parmesan cheese
  • 2 green onions, green parts sliced
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes.
  3. Add garlic and cook 2 more minutes.
  4. Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.
  5. Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
  6. Stir in half-and-half. Cook until mixture comes to a simmer.
  7. Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted.
  8. Stir in cooked pasta, green onions, and parsley. Serve.

More Mardi Gras Recipes

Muffaletta Dip

Muffaletta Dip

Homemade New Orleans Beignets

Beignets

Crushed Crawfish Bread

Crawfish Bread

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