• Tommy Centola

Crawfish Fettuccine

Updated: Mar 21

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.


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