Crawfish Fettuccine (Printable Version)
# What You'll Need:
→ Base for Pasta
01 -
1 pound of fettuccine, the foundation for this Southern-style dish
→ Seafood Additions
02 -
1 pound of pre-cooked crawfish tails, adding that authentic Southern vibe
→ Veggies and Aromatics
03 -
1 bell pepper, chopped into lively bits
04 -
1 onion, diced finely
05 -
Fresh parsley, chopped finely for garnish
06 -
2 cloves of garlic, minced fresh
→ Rich Sauce Ingredients
07 -
2 tablespoons of unsalted butter
08 -
1/4 teaspoon of cayenne pepper to bring a little heat
09 -
1 cup of heavy cream for that creamy texture
10 -
Salt and ground black pepper, to add flavor at the end
11 -
1/2 cup of grated Parmesan cheese, packed with flavor
# Preparation Steps:
01 -
Fill a big pot with water, salt it generously, and bring it to a full boil. Cook your fettuccine until it's just barely tender with some firmness. Drain it but keep it warm - it'll come together with the sauce soon.
02 -
In a spacious skillet on medium heat, toss in the butter and let it melt. Add the onion, garlic, and bell pepper. Stir now and then until they're soft and give off a lovely aroma.
03 -
Carefully stir the crawfish tails into your skillet. Let them heat for a couple of minutes, keeping their texture tender and juicy without overcooking.
04 -
Pour the heavy cream smoothly into the pan. Sprinkle in the Parmesan and cayenne, then stir. Cook gently until the mixture thickens into a silky, sauce-like consistency that's perfect for the pasta.
05 -
Add the cooked, warm pasta to the sauce. Mix everything well so that every noodle is coated with the creamy sauce, seafood, and vegetables.
06 -
Taste the dish and add salt and pepper as needed. Sprinkle the parsley on top for a burst of freshness before serving. Serve it up while it's still nice and hot!
# Additional Tips:
01 -
This dish mixes rich Italian flavors with a bold Southern twist.
02 -
Fresh crawfish make a difference when in season, but frozen can work great too.