It doesn’t get any simpler than this. This Crawfish Alfredo recipe (also known as Crawfish Fettuccini Alfredo) comes together with just a handful of ingredients and about 30 minutes. Start with a simple, creamy Alfredo sauce, add Louisiana crawfish tails and South Louisiana seasoning, then toss it with fettuccine. Done—rich, creamy, and packed with flavor.
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Simple Is Best for Crawfish Alfredo
This recipe works because it keeps things simple. A rich Alfredo sauce made with heavy cream and Romano cheese gives you a creamy, reliable base that lets the flavor of Louisiana crawfish shine. No complicated steps—just good ingredients handled the right way.
A few simple habits make this dish the best it can be:
- Cook the pasta to al dente, so it holds the sauce.
- Don’t rinse the pasta—and save a little of the cooking water to loosen the sauce if needed.
- Warm the crawfish gently—they’re already cooked and only need a few minutes.
- Add the pasta to the sauce a little at a time until it’s creamy and well coated—you may not need it all.
- Serve it right away while it’s hot, creamy, and at its best.
Here’s What You Need
Here are the main ingredients. The exact quantities are listed on the printable Recipe Card below.
Ingredient Notes
- Crawfish: Use Louisiana crawfish tails when possible. Frozen tails or leftovers from a boil both work well. Substitute: Shrimp (sauté briefly before adding).
- Cheese: Romano is sharper and saltier; Parmesan is more traditional. Use either or a blend. Freshly grated melts best.
- Pasta: Fettuccine is traditional, but any broad pasta works. Cook to al dente.
- Cream: Heavy cream yields the best texture. Substitute with Half & Half (the sauce will be lighter, and you may need to add 1 tablespoon butter).
- Potential Sources of Salt: Creole seasoning, Romano/Parmesan cheese, heavy cream, and pasta water. Taste before adding extra salt.
Note on Creole Seasoning: This recipe was developed using Le Bon Papa Creole Seasoning, which contains no salt or MSG. If you use a seasoning that contains salt, taste the sauce before adding more salt.
Note on Crawfish Tails: Louisiana Crawfish Tails can be purchased at many grocery stores and seafood markets in one-pound frozen packs or online at CajunGrocer.com (no affiliation) or on Amazon (of which I am an affiliate). Read the label carefully to make sure they are Louisiana crawfish.
Cookware
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Crawfish Fettuccini Alfredo does not require any special equipment: A Stockpot to cook the pasta and a 12” saute pan/skillet to make the entire dish.
Hints and Tips (FAQs)
Absolutely. Season the shrimp with Creole seasoning, then sauté them in a little butter for about 1 minute per side before making the sauce. Remove the shrimp, make the Alfredo sauce, then add the shrimp back at the end to finish cooking gently in the sauce.
Nope, use whatever pasta you like, but I recommend a broad pasta that will easily grab the sauce. Linguine, Bow-Tie, Rotini, and Tagliatelle are a few suggestions.
I recommend only Louisiana Crawfish Tails. I use frozen tails, but leftover tails from a boil work well and add the flavor dimension of the crawfish boil seasoning.
Not really. A traditional Alfredo Sauce is made only with butter and Parmesan cheese, but no cream; this version adds heavy cream and Romano cheese for a creamier sauce that is much more forgiving. That's no-angst cooking!
This dish sits right at the crossroads of Creole, Cajun, and Creole-Italian cooking—where Italian pasta and sauces meet Louisiana crawfish and Creole seasonings.
The starchy pasta water helps loosen the sauce and makes it cling better to the pasta. A small splash can help keep the Alfredo sauce creamy.
Here’s What You Do
First…you have a beer. Make this simple recipe simpler by preparing yourself and all the ingredients before you start. Sit down with a beer and read the recipe all the way through. Make sure you have all the ingredients and equipment you need, and know what to do with each. Do your mise en place, and then all you have to do is assemble the recipe and sip some more beer!
Mise en Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Lagniappe Tip: Defrost frozen Louisiana crawfish tails in their sealed package under cold water, changing the water every 30 minutes to keep them cold. Once thawed, drain well in a colander. Do not rinse Louisiana crawfish tails.
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Start with the Alfredo Sauce
What happens in this step: The Alfredo sauce comes together with heavy cream and Romano cheese to create the rich, creamy base for the crawfish and pasta.
Lagniappe Tip: Resist the temptation to boil the cream. Once it reaches a simmer, lower the heat to maintain that simmer.
Add Crawfish Tails, Seasoning, and Pasta
What happens in this step: Louisiana crawfish tails, Creole seasoning, and fettuccini turn the creamy Alfredo sauce into a rich South Louisiana pasta dish.
Lagniappe Tip: The crawfish tails will be precooked, so all we have to do is warm them through.
Lagniappe Tip: Adding the Pasta
- Don’t rinse the pasta—the starch helps the sauce cling better.
- Add the pasta to the sauce a little at a time until it’s creamy and well-coated. You may not need all the pasta.
- Reserve about ¼ cup of the pasta cooking water.
- If needed, add a splash of reserved pasta water to loosen the sauce and help it emulsify. Moving the pasta directly from the pot to the sauce with a pasta server usually provides enough moisture without adding extra water.
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Serving Suggestions
Serve Crawfish Alfredo immediately while the sauce is hot and creamy. Top with chopped parsley and extra Romano cheese for the best flavor and presentation.
This rich pasta pairs well with simple sides like steamed broccoli, green beans, asparagus, or a crisp salad such as a Sensation Salad. Garlic bread or crispy French bread is perfect for soaking up extra sauce.
Some Great Side Dishes for Crawfish Alfredo!
Pasta, Pasta, Everywhere!
Leftover Tips
Allow the cooked Crawfish Alfredo to cool to room temperature and refrigerate in an airtight container within 2 hours of cooking. Leftovers will keep for 3 to 5 days.
Reheat slowly in a skillet or saucepan over low heat until warmed through. Add a splash of milk, cream, or water if the sauce needs loosening.
Don't Freeze: Cream-based sauces do not freeze well, so freezing leftovers is not recommended.
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Yeah You Right!
Publisher Note: This article is a revision of the original article published in May 2022. I have updated the step-by-step instructions, FAQs, Tips, and images. The recipe has not been changed.
Recipe
Crawfish Fettuccini Alfredo
Here's What You Need
- 12 ounces dry fettuccine noodles
- 1 pound crawfish tails
- 2 cups heavy cream
- 1 cup romano cheese plus some for topping
- 1 teaspoon Creole seasoning plus some for the crawfish tails
- 1 tablespoon Parsley
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
Here's What You Do
- Sprinkle crawfish tails with creole seasoning and set aside
- Cook pasta according to the directions for al dente
- Place a 12" skillet over medium heat.
- Add the heavy cream and heat until it begins to simmer. Lower the heat and maintain a gentle simmer until slightly thickened, about 10 minutes.
- Gradually whisk in the Romano cheese until melted and smooth, about 3 to 5 minutes.
- Add the crawfish tails, Creole seasoning, white pepper, and kosher salt. Mix well and simmer just until the crawfish are heated through, about 5 minutes.
- Add some of the pasta and mix well. Continue adding pasta a little at a time until the sauce is creamy and the pasta is well coated. You may not need all the pasta. Add a splash of reserved pasta water if needed. See Notes.
- Serve immediately, topped with parsley and more Romano cheese.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Jacob A.
Greetings from Avoyelles Parish! My family loves this recipe. Doesn't get much more simple than this. I use this sauce to top pasta, fried catfish and fried eggplant. Great recipe!
Sweet Daddy D
Wonderful, Jacob. I'm so glad you tried my recipe and have so many great ways to enjoy it. Many great places and people from Avoyelles! Thanks for taking the time to let me know.