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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.

Crawfish Fettuccine in a Dutch oven.

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.

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

Rich, Creamy, Cheesy Texture

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.

Crawfish Fettucine in a Dutch oven.

How To Make Spicy

To add a little spice, I use Cajun or Creole seasoning. Tony Chachere’s is my favorite. The seasoning just adds a little heat. If you want more, add 1/4 to 1/2 teapsoon of cayenne pepper and/or serve with TABASCO Sauce.

Crawfish Fettucine dished up in a pasta bowl.

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More Mardi Gras Recipes

Crawfish Fettuccine

Creamy Crawfish Fettuccine is spicy and cheesy with plenty of crawfish tails.
PREP: 15 minutes
COOK: 18 minutes
SERVINGS: 6 servings


  • 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


  • Cook pasta according to package directions. Drain and set aside.
  • 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.
  • Add garlic and cook 2 more minutes.
  • Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes.
  • Sprinkle flour over crawfish mixture. Stir and cook 1 minute.
  • Stir in half-and-half. Cook until mixture comes to a simmer.
  • Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted.
  • Stir in cooked pasta, green onions, and parsley. Serve.


Calories: 632kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: cajun, Mardi Gras, pasta

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53 thoughts on “Crawfish Fettuccine”

  1. Sabrina Parish

    Amazing recipe! My first time ever making this, though I have eaten it my whole life! I didn’t realize just how easy it is! Thanks again!!

  2. Made it today. Used langostinos instead of crawfish this time. Absolutely delicious. I like spicy food so I added a teaspoon of cayenne pepper to it.

  3. This recipe is an all time go to for Crawfish fettuccine! My family loves loves it! I can’t stand when people do this, but I add the bugs LAST simply because it’s so easy to over cook them into shriveled yp nothingness. Bon appetite

  4. Deliciously good. I didn’t have fettuccine so I used penne. Worked great. I cooked the penne in chicken broth.

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