Crawfish Tetrazzini is a spicy, creamy, cheesy pasta dish that can be made quickly and easily for a weeknight meal, but is delicious enough for a special occasion.
How To Serve Crawfish Tetrazzini
This easy pasta dish makes a great addition to any Mardi Gras menu, but it is perfect for any time you want some comfort food.
Frozen Crawfish Tails
You should be able to find frozen crawfish tails in a well-stocked grocery store or a specialty butcher shop. I thaw them in the refrigerator overnight. They are already cooked and are a great addition to soups and casseroles.
Type Of Pasta To Use
I use thin spaghetti for this recipe but you can use regular spaghetti, linguine, fettuccini, or even penne pasta.
Creamy Rich Texture
The creamy rich texture comes from a can of Condensed Cream of Mushroom Soup and 8 ounces of cream cheese. For cheese flavor, there’s a full cup of shredded Parmesan cheese.
This pasta dish is flavored with white wine, onion, bell pepper, mushrooms, and garlic plus some cayenne pepper for spice.
- Pasta Pot– I love this Pasta Pot with Straining Lid.
- Large Dutch Oven– this one is well made and comes in gorgeous colors.
- Box Grater– this pasta dish tastes much better if you grate your own cheese with a box grater.
- Tongs– a pair of tongs makes serving pasta so easy. I use them for so many things in the kitchen.
Buy a wedge of Parmesan cheese and shred it on a box grater for best flavor. It will taste much better than pre-shredded cheese and it will melt better.
Substitution for Crawfish
If you don’t have crawfish or don’t care for crawfish, use crab or shrimp instead. Simmer the shrimp in the sauce until they are cooked through.
Leftovers will keep for 3 days in an airtight container in the refrigerator. Reheat in a microwave.
More Crawfish Recipes
- 8 ounces thin spaghetti
- 1/2 cup butter
- 1 cup diced onion
- 1 cup diced bell pepper, red or green
- 2 cups sliced mushrooms
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 8 ounces cream cheese, cubed and softened
- 1 pound frozen cooked crawfish tails, thawed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Cook pasta in salted water according to package directions. Drain.
- While water comes to a boil, melt butter in a large Dutch oven.Add onion, bell pepper, and mushrooms. Cook 5 to 7 minutes to soften.
- Add garlic and cook 2 minutes.
- Add white wine and cook until reduced by half. Stir in condensed mushroom soup and cream cheese until cream cheese is melted.
- Add thawed crawfish tails and any juice in the bag, salt, pepper, and cayenne.Gently simmer for a few minutes.
- Add Parmesan and stir until melted.Stir in pasta. Remove from heat and sprinkle parsley on top. Serve.