During crawfish season we like to get creative with recipes, and this cheesy, Cajun-spiced Crawfish Fettuccine is no exception. It’s rich, comforting, and a great way to use leftover crawfish tails.
While this dish is a favorite during crawfish season, using frozen crawfish makes it easy to prepare year-round.
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What makes this recipe so yummy
- If you love pasta, this combines a creamy, cheesy sauce with well-seasoned crawfish for a comforting, satisfying meal.
- The combination of Velveeta-style cheese, Creole seasoning and a touch of heat creates bold Cajun flavors.
- It’s a perfect dish for Mardi Gras or any festive gathering.
- Special enough for guests but simple enough for a weeknight dinner.
- This Cajun crawfish pasta is family-friendly and crowd-pleasing.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
Overview of the steps — full details are in the recipe card below.
Hint: Adding seafood seasoning to the pasta water adds depth to the final dish.
Recipe variations and substitute ideas
- Pasta – Fettuccine is traditional here, but bowtie, penne, or linguine work well too.
- Roux or Cream – If you prefer, substitute a light roux or heavy cream for the cream-of-soup base; adjust seasoning to taste.
- Shrimp – Swap in shrimp or use half shrimp, half crawfish for variety.
- Onions – Use yellow or sweet onion instead of shallots for a stronger onion flavor.
- Cajun vs Creole – Cajun seasoning can be used interchangeably with Creole in this dish.
- Smoked Sausage – Add sliced smoked sausage for extra heartiness.
- Milder Tomatoes – Choose mild diced tomatoes with chiles if you prefer less heat.
- Cheese Options – Finish with a sprinkle of Parmesan or replace part of the Velveeta with sour cream for tang.
- Red Bell Pepper – Adds sweet crunch and color.
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Necessary gear: Equipment
Use a large oven-proof skillet (cast iron is ideal). If you don’t have one, cook in a skillet and transfer to a casserole dish for the oven finish. This also works well in a Dutch oven.
How to store leftovers
Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
This dish freezes well: place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating gently, adding reserved pasta water if needed to restore creaminess.
About The Author
Melanie Cagle
Melanie is a food photographer, home cook, and Cajun-food enthusiast who has shared tested recipes and tutorials on this blog since 2020.
Her work has been featured across national outlets and she appeared on Food Network’s “100 Cooks”.
Mel’s kitchen notes
Leftover crawfish from a boil are ideal because they’re already seasoned. If using frozen tails, opt for Louisiana-sourced crawfish when possible for better 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 and crab, but with its own distinct taste.
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Crawfish Fettuccine Recipe
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Video
Equipment
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Zatarain’s Crawfish, Shrimp & Crab Boil
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Cast Iron Skillet (or oven-proof 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 seafood seasoning.
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Cook fettuccine 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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Add Creole seasoning, cream of chicken soup, diced tomatoes with chiles and Worcestershire sauce; bring to a simmer.
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Stir in cubed Velveeta until melted and smooth.
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Add crawfish tails and green onions, cook 2 minutes, then add the pasta and combine off the heat.
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Cover with foil and place in the oven for 15 minutes.
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Garnish with additional green onions, serve with Parmesan and garlic bread if desired.
Notes
For more heat, add a pinch of cayenne pepper to taste.
Nutrition
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