This easy crawfish fettuccine recipe has crawfish tails mixed with a creamy Cajun Alfredo sauce and fettuccine noodles. It’s full of flavor and ready in just 30 minutes. Great for a quick dinner! Be sure to also check out our Creole and Cajun recipes.
If you’re looking for a rich and creamy pasta dish that is ready in 30 minutes, you’re going to love this crawfish fettuccine alfredo. We made this dish with crawfish because it’s a Louisiana favorite that adds delicious flavor and pairs perfectly with our easy Cajun Alfredo sauce. It’s the ultimate comfort food—quick enough for busy weeknights, but still nice enough to serve for Sunday dinner or date night.
We chose fettuccine pasta because it holds up well with the creamy sauce. You can also swap in linguine, penne, or even spaghetti if that’s what you have on hand.
Our favorite part? It’s perfect for weeknights—quick, easy, and full of flavor without being super spicy. The Cajun Alfredo sauce is the real star here: creamy, bold, and well-balanced with just the right amount of seasoning. And if crawfish isn’t your thing, feel free to use shrimp, crab meat, or even chicken. However you make it, this one’s sure to hit the spot!
If you enjoy this crawfish fettuccine pasta, you may also like our crawfish etouffee recipe!
Ingredients
- Crawfish tails: Look for cooked, peeled crawfish tails—frozen is fine.
- White onion: Yellow onion works in a pinch.
- Red bell pepper: Gives color and flavor. You can swap with green or yellow if needed.
- Garlic: Freshly minced garlic adds flavor—don’t skip it!
- Heavy whipping cream: Creates a rich, creamy sauce base.
- Half and half: Lightens the sauce just a bit while still keeping it creamy.
- Cajun seasoning: Use your favorite blend. If it contains salt, you may want to reduce the added kosher salt to avoid over-seasoning.
- Parmesan cheese: Freshly grated melts better and gives the sauce a smooth, cheesy finish. Avoid the pre-grated kind if possible.
- Fettuccine noodles: Cook until just al dente, as they’ll absorb some sauce. Linguine or penne also work well.
How to Make Crawfish Fettuccine
Step 1: Melt butter in a large saute pan over medium high heat. Add in onion and bell pepper. Cook until soft, add in garlic and cook for a couple more minutes.
Step 2: Pour in the heavy cream and the half and half, stir to combine. Bring to a boil and then reduce heat to low and simmer until desired consistency. Add in spices and mix thoroughly.
Step 3: Add in crawfish tails. Taste and adjust seasoning as needed.
Step 4: Remove from heat and stir in parmesan cheese a little at a time to make sure it is fully melted.
Step 3: Stir in cooked pasta and mix until pasta is thoroughly coated.
Step 4: Serve pasta immediately. Top with more cheese to garnish.
Recipe Tips
- Don’t overcook the crawfish: Since they’re already cooked, add them at the end to warm through. Overcooking can make them rubbery.
- Reserve some pasta water: If the sauce gets too thick, a splash of starchy pasta water can help loosen it up and make it creamy.
- Taste as you go: Cajun seasoning blends vary in salt and spice, so adjust to your preference.
- Serve immediately: This pasta is best enjoyed hot and fresh, right after the fettuccine is tossed in the sauce.
- Add heat if desired: Like it spicy? A dash of cayenne or a few dashes of hot sauce can kick things up.
- Swap proteins: Not a fan of crawfish? Shrimp, crab meat, or even andouille sausage work great too.
What to Serve with Crawfish Fettuccine Alfredo
Crawfish fettuccine is best served with a sprinkle (or heaping!) of fresh parmesan or chopped parsley on top. Pair it with garlic bread or a side salad to round out the meal. It’s perfect for a cozy dinner or a special occasion with Southern flair.
Storage Instructions
Store leftover crawfish fettuccine in an airtight container in the refrigerator for up to 3 days.
Commonly Asked Questions
Pig’s feet typically take about 4-5 hours to become tender when cooked on high in a slow cooker. If you’re cooking them on low, it may take around 6-8 hours. The meat should be falling off the bone when done.
Pig’s feet taste similar to other cuts of pork, like the hocks or shoulder, but with a softer, more tender texture. The skin absorbs all the flavors from the seasoning and broth.
Cajun Alfredo sauce is made with butter, garlic, heavy cream, Cajun seasoning, and Parmesan cheese.
Crawfish Fettuccine Recipe with Cajun Alfredo Sauce
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Equipment
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Chef's knife
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Large Pot
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Large saute pan
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Mesh Strainer
Ingredients
- 1 pound crawfish tails
- 1 tablespoon unsalted butter
- 1/2 white onion diced
- 1/2 red bell pepper diced
- 4 cloves garlic minced
- 1 cup heavy whipping cream
- 1/2 cup half and half
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups grated parmesan cheese fresh
- 1 pound fettuccine cooked
Instructions
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Dice up the onion, bell pepper, and garlic.
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Melt butter in a large saute pan over medium high heat. Add in onion and bell pepper. Cook for 4-5 minutes until soft, add in garlic and cook for an additional 1-2 minutes.
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Pour in the heavy cream and the half and half, stir to combine. Bring to a boil and then reduce heat to low and simmer until desired consistency. Add in spices and mix thoroughly. Add in crawfish tails. Taste and adjust seasoning as needed. Remove from heat and stir in parmesan cheese a little at a time to make sure it is fully melted.
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Stir in cooked pasta and mix until pasta is thoroughly coated.
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Serve pasta immediately. Top with more cheese to garnish.
Nutrition
The post Crawfish Fettuccine Recipe with Cajun Alfredo Sauce appeared first on Cooks with Soul.
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