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Crawfish Fettuccine Alfredo

Succulent crawfish tails are tossed with creamy alfredo sauce and tender fettuccine noodles in this recipe for crawfish fettuccine alfredo.
Servings 4 people
Author Lisa B.


  • 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.