Home » Recipes » Main Dishes » Crawfish Fettuccine

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.

Never miss a recipe. Follow Spicy Southern Kitchen on Instagram and Facebook.

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

Want to Save This Recipe?

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

51 thoughts on “Crawfish Fettuccine”

  1. This recipe was delicious! I made it tonight for my son’s 21st birthday. Had a green salad and Texas toast on the side with Iced tea to drink. Everyone loved it! This will definitely be in my cooking rotation.

  2. I have made this several times with shrimp, crawfish and crabmeat. It was delicious every single time!!

  3. Diane B Brown

    Excellent combination of ingredients which allowed the flavor of leftover boiled crawfish to shine! Was looking for a recipe that did NOT use canned soup – i made a great choice. I used regular Velveeta and used about 6-7 ozs. Also stretched the recipe with extra half and half, butter and flour to use 1.5 lbs of leftover boiled crawish.

  4. Amazing! My daughter had to make it for my grandbaby it was such a hit. I loved everything about it. I’m making it today for my son’s graduation.

  5. Aino Bredtved


    Thank you for your many wonderful recipes. This looks just so delicious, but if I’m not able to get Velveeta in my country what could I possibly use instead?

    Best regards from Denmark

    Aino 🙂

  6. I added two cups of milk and it was still too cheesy for us. I think skipping the velveta cheese would be nice. Also more Tony’s! I will try again and tweak it.

  7. I did this dish and my family loved it, but I couldn’t tell them it was crawfish yet. I’ve got to let them try it again and then I tell. Yo don’t know this bunch.

  8. Delicious! I left out the cheese and sour cream for a slightly healthier recipe, and it was still wonderful!

  9. Kristin Brown

    I made this tonight…AMAZING. I was out of cheese (surprisingly) so I subbed in 1/2 block of cream cheese. Also, I did not have any sour cream (surprising, once again) so I used 1/2 cup of plain Greek yogurt. I like crawfish, but this was my first time using it in a dish at home. 5/5 all the way! Thank you for making family dinner delicious!

Scroll to Top