Crawfish Fettuccini Alfredo

Crawfish and South Louisiana vibe in an Alfredo Sauce tossed with Fettuccini

Servings Servings

Cuisine Creole Italian

Course Main Dish

Calories 562

Prep Time 10

Cook Time 20

Total Time 30

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.

Notes

Check out my article, Crawfish Alfredo for a more in-depth look at the ingredients and instructions.

Technique Tips: Don’t rinse the pasta; reserve some pasta cooking water; warm the crawfish gently (they’re already cooked); and serve immediately for the creamiest texture.

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.

Nutrition