• Tommy Centola

Crawfish Fettuccine

Updated: Jan 4

I am still a little surprised when I run into someone who does

not like crawfish. I quickly realize that most people have not tasted

crawfish. One of the most common statements I hear that it is too

much work for such little meat. You don’t have to have a crawfish boil

to have crawfish tails. In most grocery stores, you can buy a package

of frozen crawfish tails. They will work great in the following recipe.

1 pound Fettuccine cooked al dente

Olive Oil

2 tablespoons Butter

1 pound Crawfish Tails

Creole  Seasoning

2 tablespoons Red Onions minced

1 tablespoon Garlic minced

1 tablespoon Crystal Hot Sauce

2 cups Heavy Cream

Parmesan Cheese grated

¼ cup Green Onions chopped

Fresh Parsley chopped

Cook pasta and drain. Put back in pan and sprinkle with Olive

oil. In a large sauté pan over medium heat, melt the butter. Sauté the

crawfish in the butter for 2 minutes. Season with Seafood seasoning.

Add the red onions and garlic and continue sautéing for 1 minute. Stir

in the hot sauce and cream. Bring the liquid up to a boil and reduce to a

simmer. Simmer for about 8 minutes or until the sauce thickens. Pour

the crawfish mixture over the pasta and toss. Season with Seafood

seasoning. Fold in the Parmesan cheese and green onions. Garnish

with parsley.

Enjoy!!!

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