"Fettucini, linguini, martini, bikini . . ."

Crawfish Fettuccine

Apr 12, 2011 by

It’s crawfish season again.  I have mentioned before that after deer season, this is my husband’s favorite time of year.  There was a time – before we became parents – when I would have questioned whether he would have sold our first born child for all the crawfish he could eat.

I’m not a fan of “peeling the tail” and “sucking the head.”  I don’t even like the smell.  But I do like when my husband’s eyes are bigger than his stomach and he graciously peels the leftovers so I can make this.

Crawfish Fettuccine
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Recipe type: Entree
Author: Lisa B.
Serves: 4-6
Ingredients
  • 1 pound dried fettuccine
  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground white pepper
  • 1/2 cup fresh Parmesan cheese, shredded
  • Salt to taste
  • 1 ½ cups cooked, peeled, crawfish tails
  • Fresh parsley, for garnish, optional
Directions
  1. Cook fettuccine according to package directions.
  2. In the meantime, melt butter in a large sauté pan over medium heat. Add garlic and cook until garlic is fragrant, about 30 seconds.
  3. Gradually whisk in flour one tablespoon at a time. Slowly add heavy cream, whisking between each addition until lumps are gone.
  4. Add Cajun seasoning, nutmeg, and white pepper.
  5. Stir in Parmesan cheese, mixing until combined. Season with salt.
  6. Add crawfish tails and fettuccine. Thin sauce with additional cream if it gets too thick.
  7. Garnish with fresh parsley if desired.
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3 Comments

  1. Carol
    April 14, 2011

    “I have mentioned before that after deer season, this is my husband’s favorite time of year.”

    That pretty much describes my husband as well! He boils his own so we often have crawfish boils where he has supposedly invited the neighbors and very few actually show up. I already have 4 pounds of crawfish put up this year and there has only been one boil!

    I’m always looking for creative ways to use the crawfish. While I love the etouffee recipe I make, I need more variety so I appreciate any crawfish recipes I can get my hands on!

  2. Sunshine
    September 25, 2011

    I can’t wait to try this recipe. Problem is, I currently live in Colorado and have no clue where I would find fresh crawfish around here. Still, it looks delish.