Sautéed Crawfish Fettuccine with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 crawfish tails tossed with al dente fettuccine in a rich garlic butter sauce with fresh herbs. This pasta recipe, ready in about 25 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 400 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: 15 min Serves 4 400 cal/serving

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Ingredients

12 oz fettuccine pasta
8 oz crawfish tails
4 tbsp unsalted butter
4 minced garlic cloves
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine pasta and cook for 10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 3: Add 8 oz crawfish tails to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook, stirring occasionally, for 3 minutes until heated through and slightly seared.
Step 4: Lower heat to medium-low and stir in 2 tbsp unsalted butter, 1 tbsp fresh lemon juice, and 2 tbsp chopped fresh parsley. Add the drained fettuccine and 1/4 cup reserved pasta water, tossing gently until pasta is coated and sauce slightly thickens, about 1-2 minutes.
Step 5: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the pasta. Toss lightly and serve immediately.