Description
A creamy and spicy pasta dish celebrating the flavors of Louisiana with tender crawfish tails.
Ingredients
Scale
- 300g fettuccine pasta
- 250g crawfish tails (cooked and peeled)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Sauté the onion and garlic in a large skillet with melted butter over medium heat until softened and fragrant, about 3 minutes.
- Add the crawfish tails to the skillet and cook for 2–3 minutes, until heated through.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Season the sauce with Cajun seasoning, paprika, salt, and pepper. Stir in the cooked fettuccine and toss to coat the pasta in the sauce.
- Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
Pair with a crisp green salad or a side of cornbread for a true Southern experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg