Crawfish Fettuccine

crawfish-fettucinne-alfredo-047

Crawfish Fettuccine

  • 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 Β½ cups cooked, peeled, crawfish tails
  • Fresh parsley, for garnish, optional
  1. Cook fettuccine according to package directions.
  2. In the meantime, melt butter in a large sautΓ© pan over medium heat. Add garlic and cook until garlic is fragrant, about 30 seconds.
  3. 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.
  4. Add Cajun seasoning, nutmeg, and white pepper.
  5. Remove pan from heat. 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.

Serves 4