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 starting to simmer. Maintain the heat to simmer until beginning to thicken, about 10 minutes.
Whisk in the romano cheese until it dissolves into the cream, about 10 minutes.
Add the crawfish tails and creole seasoning. Mix well and heat for about 5 minutes.
Add the pasta and mix well. (If you have drained the pasta, add about ¼ cup of pasta cooking water, if needed. See Notes
Top with parsley and more romano cheese. Serve immediately.
Notes
Check out my article, Crawfish Fettuccini Alfredo for a more in-depth look at the ingredients and instructions.Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stove slowly until warmed through. It is not recommended to freeze leftovers.You can substitute shrimp for the crawfish, parmesan cheese for the romano, and your favorite broad pasta for the fettuccini. Half & Half can be substituted for the heavy cream.I recommend only Louisiana Crawfish Tails. Check out my article for sources.