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Crawfish Fettuccine

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Crawfish fettuccine will make you fall in love all over again. This is a savory dish with plenty of crawfish tails. The spice and extra cheese are just like a cherry on the top.

Once you master this recipe, it will become everyone’s favorite way of eating crawfish. Most people like to save this dish for special occasions. I make it whenever I am craving some pasta with cheesy flavors.

Many people complain that they don’t have crawfish in their area. If you don’t want to miss out on this delicious recipe, you must order frozen crawfish tail meat.

If you don’t find that either, you can copy this recipe on shrimp.
Crawfish Fettuccine features parmesan cheese. So, the dish will turn out to be very creamy. All the ingredients add to the richness of this dish.

Crawfish Fettuccine

If you like the dish to be a little spicy, I would recommend using Cajun seasoning. I also add a dash of black pepper. Together, the two spices make a nice combination.

The bell pepper and onion add a delectable crunch to the dish. If you like garlic, you can  try that too. However, it is optional.

Another thing that I love about this dish is the combination of parmesan cheese and milk. Together, they both  add a rich and creamy flavor to the dish.

If you want an extra level of cheesy flavor, you can add provolone cheese. If you don’t have Parmesan, you can also add mozzarella cheese. It will add a nice milky flavor to the dish.

When the recipe is done, you can serve it hot in a dish. I like to garnish it with parsley. For an extra cheesy taste, add shredded Parmesan cheese on the top. You can serve this pasta with a nice green salad.

Can you freeze crawfish fettuccine?

The best thing about this recipe is that it freezes well. So, you can double up the recipe and use it a few days later. It is a good idea to leave the pasta a little uncooked. Otherwise, it can get overcooked when you reheat it. If you want, you can freeze the pasta and crawfish separately.

What does crawfish taste like?

It is quite hard to describe the taste accurately. If you want me to describe it in one word, I would say that it is just delicious. It has a nice flavor with a subtle sweetness. Some people like to describe it as a combination of crab and shrimp. If you’ve never tried it, you are really missing out on something delicious.

How long does it take to cook crawfish tails?

It doesn’t take long to cook crawfish tails. If you are cooking on a hot skillet, they will be done in just one minute. If you overcook them, they will shrink in size. you can also boil them.

First, boil the water.

Then, add the crawfish. It should take about 10 to 15 minutes for the crawfish to be done. If you are using frozen crawfish tails, make sure that you defrost them first. Some stores sell pre-cooked crawfish tails.

So, make sure that you read the packet before cooking.

What to serve with crawfish fettuccine?

I like to serve Crawfish Fettuccine as the main course at dinner. If you want, you can serve it with mashed potatoes. The classic side dish is a simple green salad. I wouldn’t recommend using a cream salad because this dish is already quite rich and creamy.

How to make crawfish fettuccine

  • The first step in preparing this creamy fettuccine is to make a roux sauce; place a medium pot in the kitchen over medium-low heat. When the pot begins to heat add the butter, stir gently with a spoon until the butter is completely melted

  • Add the cup of milk, and the Parmesan cheese, while stirring to prevent the mixture from sticking or burning, at first you will get a very diluted mixture but it will thicken. At approximately ten minutes the sauce will have the desired consistency. Remove the pot from the heat and set aside

  • Prepare the pasta following the manufacturer’s instructions. We used four cups of water, a teaspoon of salt and cooked over high heat for seven minutes until the pasta was al dente. Strain the pasta, add a little butter to prevent sticking and let stand a few minutes.

  • In another pot, place a tablespoon of oil, take it to the stove over medium heat. When it is very hot adding the onion, paprika, and garlic, cook them for about five minutes until the onion turns transparent and begins to brown. Add the white sauce, the cooked pasta and the crawfish (I use precooked crawfish, with 5 minutes on the stove it will be enough). Stir not to break the pasta and cook over low heat, covered for about 3 more minutes.

  • Add the crawfish (I use precooked crawfish, with 5 minutes on the stove it will be enough, covered for about 3 more minutes. If you don’t buy pre-cooked crawfish, steam it for about fifteen minutes. Avoid cooking it with pasta because it is very delicate and tends to break.
CRAWFISH FETTUCCINE RECIPE

Crawfish Fettuccine

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Prep Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • • 1 package fettuccine noodles (250 g./8.8 Oz)
  • • ¼ cup of butter
  • • ½ red bell pepper
  • • 2 celery stalks
  • • 1 tbsp oil
  • • 1 white onion (90 g)
  • • 3 garlic cloves
  • • 1-pound crawfish meat
  • • 1 cup of full fat milk
  • • ¼ cup parmesan cheese
  • • 2 green onions
  • • 3 tbsp of coriander

Instructions

  • The first step in preparing this creamy fettuccine is to make a roux sauce; place a medium pot in the kitchen over medium low heat. When the pot begins to heat add the butter, stir gently with a spoon until the butter is completely melted. Then, add the wheat flour and stir until all the lumps disappear and the mixture becomes a very dense paste. Finally, add the cup of milk, and the Parmesan cheese, while stirring to prevent the mixture from sticking or burning, at first you will get a very diluted mixture but it will thicken. At approximately ten minutes the sauce will have the desired consistency. Remove the pot from the heat and set aside. If you are not going to cook the pasta immediately, cover the surface of the cream with plastic wrap, this will prevent a hard layer from forming on the cream. Likewise, if you have some lumps left you can place the sauce in the blender, and the result will be perfect. If the mixture is stuck to the bottom, remove the mixture from the pot, without scraping the bottom of the pot.
  • Prepare the pasta following the manufacturer's instructions. We used four cups of water, a teaspoon of salt, and cooked over high heat for seven minutes until the pasta was al dente. Strain the pasta, add a little butter to prevent sticking and let stand a few minutes. If you don't have enough butter, you can spray with a few drops of oil.
  • Peel the onion, and cut it into small squares, peel the garlic and crush it. Wash the paprika, remove the veins and seeds, cut into squares.
  • In another pot, place a tablespoon of oil, take it to the stove over medium heat. When it is very hot adding the onion, paprika, and garlic, cook them for about five minutes until the onion turns transparent, and begins to brown. Add the white sauce and stir carefully not to break the pasta and cook over low heat.
  • Add the crawfish (I use precooked crawfish, with 5 minutes on the stove it will be enough, covered for about 3 more minutes. If you don't buy pre-cooked crawfish, steam it for about fifteen minutes. Avoid cooking it with pasta because it is very delicate and tends to break.
  • Cut the green part the green onion and some coriander. Turn off the kitchen, place a little more Parmesan cheese on top, green onion and cilantro.
  • Serve hot with bread and parmesan cheese.

Notes

For this recipe, you can add almost any variety of cheese to your roux sauce. One of my favorite variations is with blue cheese.
Another thing, if you can't get crawfish, try this recipe with shrimp or prawns but make it, it's worth it.
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