Cajun-Spiced Crawfish Fettuccine with Garlic Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender fettuccine noodles tossed in a rich garlic butter sauce, topped with spicy Cajun-seasoned crawfish for a taste of Louisiana. This Southern US-inspired seafood recipe, ready in about 30 minutes, pairs fettuccine pasta, crawfish tails, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Southern US cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 12 oz fettuccine pasta for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb crawfish tails tossed with 1 tbsp Cajun seasoning, cooking for 3-4 minutes until pink and slightly crisp on edges.
  3. Step 3: Reduce heat to medium, add 4 tbsp unsalted butter and 4 minced garlic cloves to the skillet, sautéing for 1-2 minutes until fragrant but not browned.
  4. Step 4: Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese, cooking for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Add drained fettuccine pasta and 1/4 cup reserved pasta water to the skillet, tossing well to combine and coat the noodles.
  6. Step 6: Season with salt and black pepper to taste, then sprinkle 2 tbsp chopped fresh parsley over the top before serving.

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