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Crawfish Fettuccine Recipe

Crawfish Fettuccine Recipe

Crawfish Fettuccine is a cheesy and velvety pasta that is loaded with the rich flavors of salty-sweet Crawfish Fettuccine and the creamy goodness of fettuccine pasta. 
This amazing recipe is a flavorful mix of juicy Crawfish Fettuccine tails, nutritious and colorful vegetables, and a velvety mixture of myriad cheeses and creams, generously making a rich coat on the fettuccine noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 6 People
Calories 634 kcal

Equipment

  • Dutch oven
  • Mixing bowls

Ingredients
  

  • 16 ounces Fettuccine
  • 1 ib Frozen crawfish meat
  • 1/2 cup Sour cream
  • 4 oz Velveeta cheese
  • 1/2 cup Butter, 1 stick
  • 3/4 cup Half and half
  • 2/3 cup Freshly grated parmesan cheese
  • 1 Chopped yellow onion
  • 2 Green onions
  • 1/2 Chopped red bell pepper
  • 6 Minced garlic cloves
  • 2 tbsp Chopped fresh parsley
  • 2 tbsp Cajun seasoning
  • 4 Flour
  • 1/2 tbsp Black pepper

Instructions
 

  • Take the fettuccine pasta out of the package and cook it according to the instructions written on the package. Then drain it and place it on a side, unbothered.
  • Meanwhile, when the pasta is cooking, take a Dutch oven and add the butter stick to it. Then melt the butter on a medium heat. Then add onion, red bell pepper, and celery and cook for 5-7 minutes until they become soft.
  • Add minced garlic to the Dutch oven contents and cook them for 2 more minutes. Then add the crawfish meat, black pepper, and cajun seasoning. Give a mix and cook for 3 minutes.
  • On the cooked crawfish mixture, add the flour by sprinkling and mix it in the fish. Cook again for 1 minute. Add half and half and cook until the mixture starts simmering.
  • Finally add freshly grated parmesan cheese, sour cream, and Velveeta cheese to the crawfish meat. On medium heat cook everything together until all the cheese is melted well enough.
  • Add the cooked pasta to this mixture. Then add parsley and green onions. Stir so that all the contents are fully mixed into one another. Crawfish Fettuccine is ready. Bon Appetit!

Notes

Recipe Notes
  • When you add the Crawfish Fettuccine, add the liquid that is present in the packaging of the Crawfish Fettuccine.
  • Use only green parts of green onion. Leave the white ones.
  • To save time, cook fettuccine and Crawfish Fettuccine side by side.
How to Store it
To store leftover Crawfish Fettuccine, let it cool, then place it in airtight containers. Refrigerate for up to 3-4 days or freeze for up to 2-3 months. Label and date the containers. Thaw frozen fettuccine in the fridge overnight. Reheat on the stovetop with a splash of cream or milk, or microwave in intervals, stirring and adding a bit of cream to maintain the sauce's texture.
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