When crawfish are in season we like to get creative, and this cheesy, Cajun-spiced Crawfish Fettuccine is one of our favorites. It’s rich, comforting, and perfect for showcasing leftover crawfish tails.
Although we often make this during crawfish season, using frozen crawfish tails makes it easy to enjoy this dish year-round.
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What makes this recipe so yummy
- If you love pasta, this combines creamy, cheesy noodles with bright, seasoned crawfish for a satisfying meal.
- The Velveeta-based sauce with Creole seasoning and a touch of heat creates a bold, comforting flavor.
- It’s a great choice for Mardi Gras or any Cajun-themed dinner.
- Special enough for company yet simple to prepare.
- Families tend to love this rich, flavorful pasta dish.
Groceries you’ll need: Ingredients
See recipe card below for exact quantities.
Recipe walkthrough: Instructions
This is an overview of the steps; follow the recipe card below for full details.
Hint: Seasoning the pasta water with seafood boil mix adds extra depth and complements the crawfish flavor.
Recipe variations and substitute ideas
- Pasta – Swap fettuccine for bowtie, penne, or any pasta you prefer.
- Roux or cream – Replace the cream soup with a light roux or heavy cream for a different texture and flavor.
- Shrimp – Use shrimp instead of crawfish, or mix both for variety.
- Onions – Replace shallots with yellow or sweet onion if you like a stronger onion note.
- Seasoning – Cajun seasoning can generally be used in place of Creole seasoning.
- Smoked sausage – Add sliced smoked sausage for extra heartiness.
- Mild Rotel – Choose mild diced tomatoes with chilies to reduce heat.
- Parmesan – Finish with a sprinkle of Parmesan when serving.
- Red bell pepper – Adds sweetness and color.
- Sour cream – Replace some Velveeta with sour cream for tanginess.
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Necessary gear: Equipment
An oven-proof large skillet, such as cast iron, is ideal. If you don’t have one, prepare the sauce in a skillet and finish the dish in a casserole dish in the oven. A Dutch oven also works well.
How to store leftovers
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well—use a freezer-safe container and keep for up to 3 months.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has been featured on media outlets such as Fox News and Southern Living.
Mel’s kitchen notes
Leftover crawfish from a crawfish boil work beautifully since they’re already seasoned. If using frozen tails, look for Louisiana-sourced crawfish for the best flavor.
Other crawfish recipes I think you’ll love
- Creamy Crawfish Ravioli
- Cajun Crawfish Etouffee
- Creamy Crawfish Monica
- Crawfish Pie Recipe
- Crawfish Dip
- Crawfish Enchiladas
- Crawfish Bread
- Crawfish Pastalaya
- Crawfish Pistolettes
- Fried Crawfish Poboy
- Crawfish Stew
Frequently asked questions: FAQs
Follow the same method but substitute half the crawfish with shrimp, or use all shrimp if preferred.
Crawfish has a sweet, delicate flavor similar to shrimp or crab but with its own distinct taste.
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Crawfish Fettuccine Recipe
Equipment
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Zatarain’s Crawfish, Shrimp & Crab Boil (or similar seafood seasoning)
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Cast iron skillet or oven-safe skillet
Ingredients
- 1 Pound Fettuccine Noodles
- 2 Tablespoons Shrimp and Crab Boil Seasoning
- ½ Cup Unsalted Butter
- 2 Each Shallots diced
- 3 Cloves Garlic minced
- ½ Tablespoon Creole Seasoning
- 1 (10-½ Ounce) Can Cream of Chicken Soup
- 1 Tablespoon Worcestershire Sauce
- 12 Ounces Velveeta Cheese cubed
- 1 (10-½ Ounce) Can Diced Tomatoes and Chilies
- 1 Pound Crawfish Tails cooked
- 2 Each Green Onions chopped
Instructions
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Preheat oven to 350°F.
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Bring a large pot of water to a boil and add the seafood seasoning.
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Add fettuccine and cook 8–9 minutes until al dente. Drain and set aside, reserving some pasta water.
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Melt butter in a large skillet over medium-high heat.
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Sauté shallots and garlic until translucent.
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Stir in Creole seasoning, cream of chicken soup, diced tomatoes with chilies, and Worcestershire sauce; simmer until bubbly.
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Add cubed Velveeta and stir until the cheese melts into the sauce.
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Stir in crawfish tails and green onions, warming for about 2 minutes, then combine with the cooked pasta.
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Cover with foil and bake for 15 minutes in the preheated oven.
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Garnish with extra green onions, serve with Parmesan and garlic bread if desired.
Notes
Add cayenne pepper for extra heat to taste.
Nutrition
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