Crawfish Fettuccine

Crawfish Fettuccine

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"I LOVE CRAWFISH!!!! If you love crawfish and creamy pasta meals - you'll love this recipe. I made it for my husband and I ended up making it for his crew at work too!"
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1 h 15 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 726 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
  3. Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
  4. While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.



Easy, good and very Cajun. Did add a little more spice but we are from Louisiana

This was absolutely delicious! I couldn't find any jalapeno cheese, so I added a can of Rotel to Velveeta cheese instead. It came out so creamy and yummy!! This is definitely a keeper!!


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