Ingredients:

  • 1 lb fettuccine pasta
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 tbsp Cajun seasoning
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1 lb peeled and deveined crawfish tails
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the 1 lb fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 1/2 cup diced onion, 1/4 cup diced celery, and 1/4 cup diced green bell pepper; sauté for 4–5 minutes until the onions are translucent.
  3. Stir in 3 cloves of minced garlic and cook for 60 seconds until aromatic.
  4. Sprinkle in 1/4 cup all-purpose flour and whisk constantly for 2 minutes until the mixture becomes a thick, nutty paste.
  5. Gradually pour in 1 cup chicken broth while whisking to prevent lumps.
  6. Slowly stir in 2 cups heavy cream, 1 tbsp Cajun seasoning, and 1/2 tsp smoked paprika. Simmer on low-medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. Remove the skillet from heat and whisk in 1 cup grated Parmesan cheese until smooth.
  8. Gently fold in 1 lb crawfish tails and heat through for 2–3 minutes until they reach an internal temperature of 145°F (63°C) to avoid a rubbery texture.
  9. Add the cooked fettuccine to the skillet and toss gently with tongs to coat. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time.
  10. Garnish with 2 tbsp chopped fresh parsley and serve immediately.