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.
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.
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.
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More Mardi Gras Recipes
- Beignets
- Hot Muffaletta Dip
- Slow Cooker Jambalaya
- Mardi Gras Pasta
- Shrimp Etouffee
- Seafood Gumbo
- Creole Potato Salad
Crawfish Fettuccine
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very good. A bit cheesy for me. I’ll try cream cheese instead of velveeta next time. Thx for sharing!!
Did you try it with cream cheese? Was it any good?
Try using heavy cream instead of half and half. Bring to a scant simmer (DO NOT ALLOW TO BOIL). Simmer until cream reduces by half. Use two 8 0z. sticks of pepper jack cheeze. I add a little minced jalopeno pepper to boost flavor.
Mine came out and it was absolutely delicious, it’s supposed to be creamy but thick and I loved the texture
This was amazing!! Everybody in my house loved it.
Well, mine looks nothing like your picture. It taste very good, though. I must have added too much velveeta. Please tell me I can freeze this as I have made it ahead of time before my guest come. They changed the dates on me LOL!.
I wanted to make a pasta with crawfish and stumbled upon this recipe and OMG!! This was so delicious. This recipe is definitely a keeper!
I made this recipe yesterday. Huge hit with my family.
Delicious! A tiny bit spicy but I’m sure that was intended. Wonderful texture and great taste! 5 stars
Glad you enjoyed it Nicole!
Happy new year indeed!! I need new recipes to stay warm and inspired, and this one is topping the list right now!
What a delicious bowl of comfort food, Christin! I love crawfish,but have never cooked with it before. Definitely my kind of meal, especially with that delicious sauce!
Love this! It looks so delicious!