Ingredients
Equipment
Method
- Start by cooking the fettuccine according to package directions while you prepare the sauce.
- In a large skillet over medium heat, melt the butter. Add the diced onion, minced garlic, chopped bell pepper, and sliced green onions. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Sprinkle the flour over the sautéed vegetables and stir well, cooking for about a minute to eliminate the raw flour taste.
- Add the chopped parsley and crawfish tails to the pan, stirring gently to avoid breaking the crawfish. Let this mixture simmer for 20 minutes, stirring occasionally.
- Stir in the Velveeta cheese, grated parmesan, and half and half. Reduce heat to low and let it simmer for another 10 minutes, stirring often to prevent burning.
- Taste and season with salt and pepper as needed. Drain the cooked fettuccine and place it in a large bowl. Pour the crawfish mixture over the pasta and toss until every noodle is coated in the creamy sauce.
Nutrition
Notes
Don't rush the simmering process; it enhances the flavor. If you can't find crawfish tails, shrimp can be used as a substitute. Use fresh parsley for the best flavor. Save some pasta water to adjust the sauce consistency if needed.