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Crawfish Monica

A delightful blend of creamy pasta and succulent crawfish, bringing a taste of New Orleans to your dinner table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Cajun/Creole
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces fettuccine or pasta of choice
  • 1 pound crawfish tails cooked and peeled
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • 2 tablespoons green onions chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Colander for draining pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Begin by boiling a large pot of salted water.
  2. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  5. Stir in the crawfish tails and cook for 2-3 minutes until heated through.
  6. Slowly add the heavy cream to the skillet, stirring constantly.
  7. Add the grated Parmesan cheese and Cajun seasoning, stirring until the cheese melts.
  8. Gently fold the cooked pasta into the sauce until well combined.
  9. Remove from heat and garnish with chopped green onions.

Notes

Serve with garlic bread or a side salad for a complete meal.