Creamy Crawfish Pasta

After a crawfish boil, everyone has their favorite way to spruce up the extra tails. Omelettes, soups, frittatas, and more are in heavy rotation during crawfish season, but one of our all-time favorite ways to serve the tender tails is with a creamy crawfish pasta. It always hits the spot.

Creamy Crawfish Pasta
Serves 4
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  1. ½ cup unsalted butter
  2. ½ cup chopped yellow onion
  3. ½ cup finely chopped celery
  4. 1 clove garlic, minced
  5. ¼ cup all-purpose flour
  6. 1½ cups heavy whipping cream
  7. 1 cup chicken broth
  8. ⅓ cup dry white wine
  9. 1 (16-ounce) package cooked crawfish tails
  10. 2 tablespoons chopped fresh parsley
  11. 2 teaspoons kosher salt
  12. 2 teaspoons chopped fresh thyme
  13. 1¼ teaspoons Creole seasoning
  14. 6 cups hot cooked fettuccine
  15. Garnish: chopped fresh parsley, chopped fresh celery leaves, lemon wedges
  1. In a small Dutch oven, melt butter over medium-high heat. Add onion and celery; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Sprinkle flour over onion mixture. Cook, stirring frequently, 1 minute. Whisk in cream, broth, and wine. Bring to a boil, stirring constantly. Reduce heat, and simmer until thickened, about 3 minutes, stirring constantly. Stir in crawfish, parsley, salt, thyme, and Creole seasoning. Serve over fettuccine. Garnish with parsley, celery, and lemon wedges.
Louisiana Cookin


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