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A rich and creamy pasta dish straight from Louisiana! Tender crawfish tails are simmered in a classic Alfredo sauce spiced up with Cajun seasoning and the 'holy trinity' of onion, bell pepper, and celery. It's a comforting and flavorful meal perfect for a special occasion or a weeknight indulgence.
Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.
While the pasta cooks, melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery (the 'holy trinity'). Sauté, stirring occasionally, until the vegetables are soft and translucent, about 6-8 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute. Be careful not to let it burn.
Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, to allow it to thicken slightly. Reduce the heat to low.
Gradually add the freshly grated Parmesan cheese, a handful at a time, stirring constantly until each addition is fully melted and the sauce is smooth. It is crucial to keep the heat low to prevent the sauce from breaking or becoming grainy. Do not let it boil.
Stir in the Cajun seasoning and black pepper. Add the cooked crawfish tails and stir gently to coat. Cook just until the crawfish are heated through, about 2-3 minutes. Avoid overcooking, which can make them tough.
Add the drained fettuccine to the skillet with the sauce. Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
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A rich and creamy pasta dish straight from Louisiana! Tender crawfish tails are simmered in a classic Alfredo sauce spiced up with Cajun seasoning and the 'holy trinity' of onion, bell pepper, and celery. It's a comforting and flavorful meal perfect for a special occasion or a weeknight indulgence.
This cajun_creole recipe takes 40 minutes to prepare and yields 4 servings. At 975.57 calories per serving with 40.28g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Serve immediately, garnished with a generous sprinkle of sliced green onions and fresh parsley.
If crawfish isn't available, this dish is equally delicious with cooked, peeled, and deveined shrimp or chunks of andouille sausage.
Add a pinch of cayenne pepper or a few dashes of your favorite Louisiana hot sauce along with the Cajun seasoning for an extra kick.
Incorporate sautéed mushrooms, spinach, or sun-dried tomatoes for added flavor and nutrients.
Add 1/2 teaspoon of smoked paprika to the seasoning blend for a subtle, smoky depth.
Crawfish are a fantastic source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The significant amounts of Parmesan cheese and heavy cream contribute to a high calcium content, which is vital for strong bones and teeth.
Crawfish contain important B vitamins, including B12, which is crucial for nerve function and the formation of red blood cells.
A typical serving of this rich dish contains approximately 800-950 calories, primarily from the cream, cheese, butter, and pasta. The exact number can vary based on specific ingredients used.
While delicious, this dish is an indulgence. It is high in calories, saturated fat, and sodium. It does provide a good amount of protein from the crawfish and calcium from the dairy, but it should be enjoyed in moderation as part of a balanced diet.
Yes, frozen cooked crawfish tails work perfectly. Ensure they are fully thawed before use. Pat them dry with a paper towel to remove excess moisture, which can thin out the sauce.
A grainy sauce is usually caused by two things: using pre-shredded cheese with anti-caking agents, or overheating the sauce after adding the cheese. Always use freshly grated Parmesan and keep the heat on low while melting it into the cream.
Cream-based pasta sauces are best served fresh as they can separate or become oily upon reheating. If you must make it ahead, store the sauce and pasta separately. Reheat the sauce gently on the stovetop over low heat, adding a splash of milk or cream to restore its consistency, then toss with freshly cooked or reheated pasta.
If you don't have a pre-made Cajun blend, you can make your own by mixing paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, and dried thyme.