Crawfish Fettuccini

Spring on the Gulf Coast means two things: crawfish season is here, and the table is about to get louder, fuller, and a whole lot happier. This creamy crawfish pasta is the kind of dish that turns Easter lunch into a celebration — rich, comforting, and perfect for feeding a crowd during Lent when seafood takes center stage.

This dish is a local classic, found on nearly every restaurant menu around here. Back in the day, when my food knowledge was limited but I thought pasta was foolproof (spoiler: not always), this was my go-to order. I’m a big fan of both spice and pasta, and this delivers on both fronts.

If you haven’t tried crawfish, don’t be intimidated—just make sure you get the locally sourced ones.

Crawfish Fettuccini

SERVINGS
6-8 people

PREP TIME
30 mins

Equipment

• Heavy Bottomed Pan

• Cooking spoons

• Pot for boiling pasta

• Colander

Ingredients

• 4 tbsp butter

• 1/2 tsp Slap Ya Mama Cajun seasoning while cooking crawfish

• 1-1.5 tsp Slap Ya Mama Cajun seasoning in sauce

• 1 lb crawfish tails

• ¼ cup diced shallots

• 1 tbsp garlic

• 1 tsp chopped thyme

• 1 tbsp Worcestershire sauce

• 3 cups heavy cream

• 2 tbsp flour

• 1.5-2 cups Parmesan Reggiano cheese

• 1/2 cup green onions (more to taste)

• 1 lb cooked fettuccini noodles (or any noodle you love!)

• Salt and pepper to taste, if not using Slap Ya Mama seasoning

Instructions

• • Melt butter in a heavy bottom pan

  • Add the crawfish tails and shallots

  • Add 1/2 tsp slap ya mama seasoning

  • Add flour on top and mix around

  • Add garlic, all seasonings and heavy cream

  • Bring to a boil and let it reduce down where it sticks to the back of a wooden spoon (can take about 10-15 minutes- don’t let it burn)

  • Turn off heat and add cheese, mix around

  • Add noodles to the pan and combine well

  • Adjust any seasonings

  • Serve!