Crawfish Fettuccine

Method

1. 01
   Step 1Cook the fettuccine

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve a splash of pasta water, then drain.

   Note

   Don't overcook the pasta — it should have a slight bite since it will sit in the sauce.

   FettuccineSalt
2. 02
   Step 2Sauté the aromatics2 min

   In a large skillet over medium heat, melt the butter. Add the minced garlic and diced jalapeño and sauté until fragrant, about 1–2 minutes.

   Note

   Remove jalapeño seeds if you prefer less heat.

   ButterGarlicJalapeño
3. 03
   Step 3Add the cream

   Pour in the heavy cream and stir to combine with the aromatics. Let it come to a gentle simmer.

   Heavy cream
4. 04
   Step 4Season the sauce

   Stir in the cheddar cheese until melted and smooth. Season with Cajun seasoning, salt, and black pepper to taste.

   Note

   Taste the sauce — Cajun seasoning is often salty, so adjust accordingly.

   CheddarCajun seasoningSaltBlack pepper
5. 05
   Step 5Add the crawfish3 min

   Add the crawfish to the sauce and stir gently. Cook for 2–3 minutes until the crawfish are heated through.

   Note

   If using pre-cooked crawfish, just warm them — don't overcook or they'll turn rubbery.

   crawfish
6. 06
   Step 6Toss with pasta

   Add the drained fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, thin it with a splash of the reserved pasta water.

   Fettuccine
7. 07
   Step 7Serve and garnish

   Divide the pasta between plates. Top with freshly grated parmesan and chopped parsley. Serve immediately.

   Note

   A squeeze of lemon brightens the dish if you have it on hand.

   ParmesanParsley