Succulent crawfish tails are tossed with creamy alfredo sauce and tender fettuccine noodles in this recipe for crawfish fettuccine alfredo.
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 sell our first born child for all the crawfish he could eat.
I’m not a crawfish lover, per se. I just can’t get into “peeling the tail” and “sucking the head.” Aside from that, the meat is delicious. Occasionally, The Husband will take pity on me and peel a few for me to eat.
In this case, The Husband’s eyes were bigger than his stomach. He simply bought more crawfish than he could eat and since these little red critters are NOT CHEAP, and there was no way we were throwing all that good meat to waste. He graciously peeled the leftovers for me and I rewarded his efforts by tossing them with a creamy alfredo sauce and fettuccine noodles.
Crawfish Fettuccine Alfredo
- 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
- Cook fettuccine according to package directions.
- In the meantime, melt butter in a large sauté pan over medium heat. Add garlic and cook until garlic is fragrant, about 30 seconds.
- Add cream, 1/3 cup at a time. Alternate with flour, whisking in flour one tablespoon at a time. Whisk until flour is incorporated and the mixture is smooth.
- Add Cajun seasoning, nutmeg, and white pepper.
- Remove pan from heat. Stir in Parmesan cheese, mixing until combined. Season with salt.
- Add crawfish tails and fettuccine. Thin sauce with additional cream if it gets too thick.
- Garnish with fresh parsley if desired.