Crawfish Fettuccine (Print Version)
# Ingredients:
→ Base for Pasta
01 -
1 pound of fettuccine, the foundation for this Southern-inspired dish
→ Seafood
02 -
1 pound of crawfish tails, cooked to perfection and ready to shine
→ Aromatics & Veggies
03 -
1 bell pepper, diced into vibrant chunks
04 -
1 onion, chopped nice and fine
05 -
2 garlic cloves, minced fresh for bold flavor
06 -
Fresh parsley, chopped, for a bright garnish
→ Ingredients for the Sauce
07 -
2 tablespoons of unsalted butter
08 -
1 cup of heavy cream for a rich, creamy base
09 -
1/2 cup of freshly grated Parmesan cheese
10 -
A pinch (1/4 teaspoon) of cayenne for a mild spice
11 -
Salt and freshly cracked black pepper, added to your liking
# Instructions:
01 -
Boil a big pot of salted water and cook the fettuccine until it's firm but not too soft. Drain, keeping it warm so it's ready for the sauce.
02 -
Heat up butter in a large pan over medium heat. Stir in the garlic, onion, and bell pepper, cooking them until they're soft and flavorful.
03 -
Stir in the crawfish tails gently and let them heat through for a couple of minutes. Be careful to keep them tender and juicy.
04 -
Pour in the heavy cream and toss in the Parmesan. Add the cayenne, and stir everything till you get a sauce thick enough to coat your pasta perfectly.
05 -
Add the freshly cooked pasta to the sauce in the skillet. Toss well to mix, letting it soak up all the creamy goodness along with the crawfish and veggies.
06 -
Taste and tweak the flavors with more salt or pepper if needed. Sprinkle parsley on top before serving warm.
# Notes:
01 -
Delivers a mix of Italian comfort with bold Cajun flavors
02 -
Fresh crawfish from Louisiana works best, but frozen tails are a good alternative