Description
This Crawfish Fettuccine recipe is a quick and cheesy dish that’s packed with flavor. With creamy, velvety sauce and tender crawfish, it’s a perfect weeknight meal that’s sure to impress. Easy to make and delicious, this comforting recipe is a must-try for seafood lovers!
Ingredients
Units
Scale
- 2 Tablespoons Tony’s BOLD Creole Seasoning
- 1 pound Cooked Fettuccine
- 1/2 Stick Butter
- 1 pound Frozen Crawfish, Defrosted
- 1 Yellow Onion, Chopped
- 1–2 Stalks Celery, Chopped
- 1/2 Red Bell Pepper, Chopped
- 1 Serrano Pepper, Seeds Removed and Diced (or Jalapeño)
- 2 Tablespoons Flour
- 2/3 cup Half-and-Half
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 4 ounces Velveeta Cheese, Cubed
- Garnish: Freshly Chopped Parsley
Instructions
- Prepare the Vegetables: In a large saucepan, melt butter over medium heat. Add the chopped onion, celery, bell pepper, and serrano pepper. Cook for about 5 minutes, until the vegetables soften.
- Add Garlic and Crawfish: Add in your garlic and cook for another 1-2 minutes, or until fragrant. Add the defrosted crawfish and Tony’s BOLD Creole Seasoning. Cook for about 3 minutes.
- Thicken the Sauce: Sprinkle in the flour and stir to combine. Cook for an additional 30 seconds to 1 minute.
- Make the Sauce: Add in your half-and-half and bring to a simmer. Stir in the sour cream, grated Parmesan, and cubed Velveeta. Continue to stir until the cheeses melt into the sauce.
- Combine with Pasta: Add your cooked fettuccine into the sauce, tossing to coat the pasta evenly.
- Serve: Garnish with freshly chopped parsley and enjoy!
Notes
- For extra heat, add more serrano pepper or jalapeño to the sauce.
- If you prefer a lighter sauce, substitute the half-and-half with milk and reduce the amount of cheese.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg