Crawfish Fettuccine (Print Version)
# Ingredients:
→ Main Pasta
01 -
16 ounces of fettuccine, waiting to soak up the flavors
→ Seafood Stars
02 -
16 ounces of crawfish tails, perfectly cooked and ready to shine
→ Veggies & Aromatics
03 -
1 medium onion, diced into small bits
04 -
1 bell pepper, chopped into vibrant chunks
05 -
2 fresh garlic cloves, crushed and minced
06 -
A handful of parsley leaves, chopped for a fresh sprinkle
→ Creamy Sauce Mix
07 -
2 spoons of unsalted butter
08 -
1 cup of rich heavy cream
09 -
Half a cup of freshly shredded Parmesan cheese
10 -
A small pinch of ground cayenne for some spice
11 -
Salt and black pepper, adjusted to your liking
# Instructions:
01 -
Boil a pot of salted water and cook your fettuccine till it's just firm but tender enough to enjoy. Drain and keep warm for the next magic step.
02 -
In a hot skillet over medium heat, melt the butter. Add the garlic, onions, and bell pepper, cooking them until softened and bursting with scent.
03 -
Carefully mix in the crawfish tails, cooking them for just a few minutes to warm them up while keeping them juicy.
04 -
Pour in the cream while stirring, then mix in Parmesan and add cayenne for a touch of heat. Cook until the sauce slightly thickens, ready to coat each piece of pasta.
05 -
Toss the drained pasta into the sauce, ensuring all the noodles are fully coated and mixed with the crawfish and vegetables.
06 -
Adjust the final seasoning with salt and pepper, garnish with parsley, and serve while it’s hot and creamy.
# Notes:
01 -
This dish is a delicious blend of Italian and Southern flavors in one bowl
02 -
Fresh crawfish from Louisiana works best, but frozen tails are a close second