Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until just al dente. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant. Do not let the garlic brown.
- Sprinkle the flour over the garlic-butter mixture and whisk continuously for 1 full minute to cook out the raw flour taste. The roux should be pale golden and smell slightly nutty.
- Slowly pour in the half-and-half, whisking constantly to prevent lumps. Increase heat to medium-high and continue whisking until the mixture is smooth and beginning to thicken, about 3–4 minutes.
- Reduce heat to medium-low. Add the Velveeta cubes a few at a time, stirring continuously until each addition is fully melted before adding more. Once Velveeta is fully incorporated, stir in the grated Parmesan until smooth.
- Add the Cajun seasoning and black pepper. Stir to combine and taste — adjust seasoning as needed. The sauce should be thick, smooth, and glossy.
- Add the crawfish tail meat to the sauce. Stir gently and cook for 3–4 minutes over medium-low heat until the crawfish is heated through. Do not boil — high heat will toughen the crawfish.
- Add the drained fettuccine to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a splash at a time, tossing until the pasta is glossy and well-coated.
- Remove from heat. Divide among four bowls, garnish with fresh parsley, and serve immediately with crusty bread or a simple green salad.
Nutrition
Notes
Net carbs: 16g per serving (18g total carbs minus 2g fiber).
Sodium note: At 1,200mg per serving, sodium is on the higher side due to Velveeta. To reduce: swap 4 oz of the Velveeta for an equal weight of sharp white cheddar or a low-sodium cheddar blend.
Substitutions: Shrimp (peeled, deveined, medium-large) is the best crawfish substitute. Add shrimp in the final 3–4 minutes and cook just until pink-opaque. Scallops or crab claw meat also work well. For a lighter sauce, substitute whole milk for half-and-half — the sauce will be thinner but still cling to the pasta.
Storage: Refrigerate in an airtight container for up to 3 days. Freezing is not recommended — cream and processed cheese sauces separate upon thawing.
Reheating: Reheat gently on the stovetop over low-medium heat with a splash of whole milk or half-and-half. Stir continuously until warmed through and creamy.
