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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. SO delicious! It was just the right amount of spicy and seafood-y and not as heavy as I had expected. When my roommate brought home a pound of crawfish tails, I was indimidated on what I should make considering she went to school in New Orleans and knows truly good cajun food. Incredibly easy and quick to make, and it impressed us all!I will say, it made way more than 6 servings. Very filling.

  2. This was a great recipe! My first comment ever but I had to give spicy southernkitchen.com their props.

  3. I used this recipe before wheny sons came home to visit it was AWESOME in there words. I added just a little spicy Rotel and it gave it an extra kick. Thanks for sharing

  4. We make a creamy crawfish pasta with broccoli, cauliflower, all colors of bell peppers, black olives, fresh tomatoes, in addition to the garlic and heavy whipping cream. We combine all with either angel hair or any other pasta you like.

  5. Evita Lanzarin

    So I LOVE anything with a noodle. I made a pot for some friends and I, but there was a huge storm and my roof was leaking and I had to cancel. Now I have this big pot of deliciousness, and want to heat up some. Any good ideas on how to reheat the pasta?? Without anything separating?

  6. Blake Sandlin

    Prep time was around 30 mins for all ingredients. Took me around 6-12 hours total to catch around 180 crayfish needed for a pound to use fresh tails instead of packaged however it was totally worth it. By far one of my favorite meals I’ve made.

    Would highly suggest trying this dish as it taste amazing.

  7. Love this recipe! I add shrimp and scallops usually. Get compliments every time I’ve made it! Shared the recipe many many times! I do tweak it some but rule of thumb for me follow the recipe as is then add your own flare!!

  8. Very good. A bit cheesy for me. I’ll try cream cheese instead of velveeta next time. Thx for sharing!!

    1. panthergrunt

      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.

  9. Natalie Wall

    Mine came out and it was absolutely delicious, it’s supposed to be creamy but thick and I loved the texture

  10. 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!.

  11. Kimberly Henry

    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!

  12. Delicious! A tiny bit spicy but I’m sure that was intended. Wonderful texture and great taste! 5 stars

  13. Happy new year indeed!! I need new recipes to stay warm and inspired, and this one is topping the list right now!

  14. Gayle @ Pumpkin 'N Spice

    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!

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