During crawfish season we always get creative on the crawfish recipes - this one is no exception. A delicious, cheesy, Cajun spiced Crawfish Fettuccine Recipe is always a must at this time.
Typically we would prepare this during crawfish season a lot, however, because you can use frozen crawfish you could really make this recipe all year round!
❤️ Why you'll love it
- If you're like me you love pasta. Any pasta dish is perfect to me, but the added bonus of it being a crawfish recipe really makes it a favorite way to use up those leftover crawfish tails.
- A very cheesy flavor with Cajun spice and slight heat, this easy recipe is great for those that like a lot of flavor in their food.
- This is a great recipe to make for Mardi Gras.
- Special enough for special occasions.
- It's a dish the whole family will love.
- Fettuccine Noodles
- Crawfish, shrimp and crab boil seasoning
- Butter, unsalted
- Garlic Cloves
- Creole Seasoning
- Worcestershire Sauce
- Cream of Chicken Soup
- Velveeta Cheese
- Canned Tomatoes and Chilies
- Crawfish Tail Meat
- Green Onions
See recipe card at the bottom of this post for quantities.
- Step 1: Add the seafood seasoning (crab boil) to a pot of water and bring to a boil.
- Step 2: Add the fettuccine pasta and cook 8-9 minutes, until al dente per package instructions. Drain then set aside. Keep some of the pasta water for later.
- Step 3: Add the stick of butter to a skillet and apply medium-high heat until melted.
- Step 4: Add the shallots and garlic and cook until translucent, just a few minutes.
- Step 5: Add the chicken soup, Creole seasoning, tomatoes and chilies and Worcestershire sauce. Give a good stir and allow to come to a boil over medium heat.
- Step 6: Add the Velveeta Cheese, chopped into cubes and stir continuously to allow to melt into the shallots mixture.
- Step 7: Add the crawfish tails and green onions and cook another 2 minutes.
- Step 8: Add the cooked Fettuccine to the crawfish mixture and stir into the sauce to combine well. Remove from the heat, cover with foil and place in a preheated oven (350°F) for about 15 minutes. Remove and serve.
Hint: Adding the seafood seasoning to the water when cooking the fettuccine noodles will help give this Crawfish Fettuccine recipe more depth of flavor.
🔄 Substitutions and Variations
- Pasta - obviously, just because it's called crawfish fettuccine doesn't mean you absolutely have to stick to that particular noodle. I know a lot of people that use bowtie pasta for this dish too!
- Flour - if you're not much of a cream of soup fan you could go down the road of making a light roux etc.
- Heavy Cream - same as above, if you're trying to get away from the cream of soup you might want to try using cream instead. You'll have to adjust for flavor though.
- Shrimp - instead of crawfish you could swap it out and make this recipe a shrimp fettuccine.
- Onions - if you prefer a stronger onion flavor you could swap out the shallots for yellow onion, or sweet onion even.
- Cajun Seasoning - I'm asked this often. Can I use Cajun seasoning instead of Creole Seasoning. It's almost the same thing - yes, they interchange well.
- Smoked sausage - you could add smoked sausage to this dish and it be delicious.
- Mild Rotel - keep the dish a little milder and use this version of rotel.
- Parmesan cheese - sprinkle with a little parmesan when serving.
- Red Bell Pepper - this would add an excellent sweetness.
- Sour Cream - you could try replacing some of the Velveeta with sour cream.
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You'll need a large skillet that is oven proof - a cast iron skillet is great for this crawfish fettuccine recipe! Otherwise, you could prepare it in a skillet and then transfer to a casserole dish to finish off in the oven.
This recipe would cook excellently in a Dutch Oven too.
Once this dish has cooled completely it will need to be stored in an airtight container in the refrigerator - it will be good for up to 3 days.
This recipe does actually freeze well. Store in a freezer safe container in the freezer for up to 3 months.
Expert Tip: Using leftover crawfish from your crawfish boil is recommended as the crawfish are beautifully seasoned. If you don't have this option then frozen crawfish from the grocery store will suffice, but if you can, rather buy the Louisiana Crawfish Tails (not from China - they are tasteless.)
🦞 Other Crawfish Recipes
- Crawfish Ravioli
- Crawfish Etouffee
- Crawfish Monica
- Crawfish Pie Recipe
- Crawfish Dip
- Crawfish Enchiladas
- Crawfish Bread
- Crawfish Pastalaya
- Crawfish Pistolettes
- Fried Crawfish Poboy
- Crawfish Stew
Make the recipe as above but swap out half the crawfish and use shrimp too.
Crawfish Fettuccine is good for 3-4 days in an airtight container in the refrigerator.
This recipe freezes excellently. Store in a freezer safe container and freeze for 3 months.
Crawfish has a delicious sweet flavor to it, very similar to it's cousins shrimp and crab. It is quite distinctive though.
You want to stay within about 3 months - up to 6 pushing it.
If you’ve tried this CRAWFISH FETTUCCINE RECIPE or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crawfish Fettuccine Recipe
- 1 lb Fettuccine Noodles
- 2 Tablespoons Crawfish Shrimp and Crab Boil Seasoning
- ½ Cup Unsalted Butter
- 2 Large Shallots diced
- 3 Garlic Cloves minced
- ½ Tablespoon Creole Seasoning
- 1 10.5oz can Cream of Chicken Soup
- 1 Tablespoon Worcestershire Sauce
- 12 oz Velveeta Cheese cubed
- 1 10.5oz Can Tomatoes and Chilies
- 1 lb Crawfish Tails cooked
- 2 Green Onions chopped
- Preheat oven to 350°F.
- Bring a large pot of water to boil and add the seafood seasoning (crawfish, shrimp and crab boil seasoning).
- Add the fettuccine noodles and cook for 8-9 minutes, until al dente. Drain and set aside.
- Add the stick of butter to a large skillet and turn on the heat to med-high.
- Add the chopped shallots and garlic and cook until translucent.
- Add the Creole seasoning, the soup, tomatoes and chilies and Worcestershire sauce. Cook until bubbling.
- Add the cubed Velveeta cheese and stir until totally melted and incorporated.
- Add the crawfish tails and green onions and cook another 2 minutes then turn off the heat. Add the cooked pasta.
- Cover with foil and place in the oven for 15 minutes.
- Serve with Parmesan Cheese and garlic bread.
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