Crawfish Fettuccine with Lemon and Dill is the perfect recipe to enjoy with leftovers from a Crawfish Boil (or Yabbies). A creamy seafood fettuccine flavored with fresh dill and lemon is the perfect for special occasions or as a fancy dinner feast. Looking for a Crawfish recipe? This is it!
You'll love this recipe because the flavors are perfectly balanced between the creamy seafood, the herbs and the zesty lemon. The creamy velvety sauce melds the flavors together. Plus you can customize it and use this recipe with Chicken or Shrimp. Surprisingly quick and easy to prepare.
Ingredients
- Fettuccine Pasta
- Crawfish Tails - cooked and peeled
- Butter and Olive Oil
- Onion and Garlic
- Lemon - Zest and Lemon Juice
- Heavy Cream (Whipping Cream)
- Parmesan Cheese
- Fresh Dill
- Salt and Pepper
- Red Chili Pepper
Equipment
- Large Pot - for cooking pasta
- Heatproof Measuring Cup - to reserve Pasta Water
- Colander - to drain pasta
- Skillet or Frying Pan
- Zester - for Lemon
How to Make Crawfish Fettuccine
- Cook Pasta - Fill a large pot with water and cook pasta according to instructions. Pasta should be cooked al dente. Save 1 cup of pasta water before draining. Set aside.
- Sauté - place 2 tablespoons of Butter and 2 tablespoons Olive Oil in a frying pan. On medium heat, sauté the onions until lightly golden. Stir in garlic and cook for 1 minute.
- Add Crawfish - mix through Crawfish and sauté for 2-3 minutes. Season with Salt and Pepper.
- Make Sauce - add remaining 2 tablespoons of Butter. Stir in Lemon Zest, Lemon Juice and Heavy Cream. Simmer for 2-3 minutes for flavors to combine.
- Add Pasta - gently toss cooked Fettuccine to coat in the creamy sauce.
- Adjust Sauce - slowly stir in grated Parmesan Cheese, stirring while until it melts. If sauce is too thick, add some Pasta Water a bit at a time until desired consistency is reached.
- Season - stir through chopped Dill and adjust seasoning.
- Serve - garnish with Dill Sprigs, sliced Chili Peppers and serve with Lemon Slices and Parmesan Cheese.
Fettuccine Variations
- Swap Protein - substitute Crawfish with Lobster, Grilled Shrimp, Crab Meat, Chicken Breast, Shredded Chicken or even Smoked Chicken
- Cheese Ideas - mix it up by adding Asiago, Romano, Sharp Cheddar or even Swiss Cheese
- Spicy Fettuccine - slice a Chili Pepper and saute with onions for a spicy kick
- Lower Fat Fettuccine - use half and half Cream or use half milk and half cream for a lighter pasta
Recipe Tips and FAQs
- Fresh Dill and Lemon - using fresh ingredients really elevates the flavors and packs a punch, avoid using dried Dill or bottled Lemon Juice
- Pasta al Dente - don't overcook the noodles, I always cook for 1 minute less than recommended to ensure they're cooked right
- Reserve Pasta Water - always save some Pasta Water to adjust consistency
- Swap the Pasta - no Fettuccine, no problem. Substitute with Linguine, Tagliatelle, Pappardelle or even Spaghetti noodles
- Use Whole Pasta Packet - most pasta comes in 16oz (500g) sizes. To use all the pasta, you'll need to increase Crawfish to 1½ pounds (750g) and increase Cream and Butter
Can I Prepare This In Advance?
It's best enjoyed when served fresh but you can prepare the sauce the day before. Keep sauce refrigerated and reheat and toss with freshly cooked pasta.
Serving Suggestions
Serve with a Garden Salad, Garlic Bread or Roasted Broccoli, Steamed Vegetables or Air Fryer Asparagus.
Storage and Reheating
- Fridge - place leftovers in an airtight contain and keep refrigerated. Enjoy within 2 days.
- Freezer - not recommended for freezing.
- Reheating - gently warm in a skillet, adding a few tablespoons of milk to loosen the sauce
Seafood Recipes You'll Love
- Crawfish Boil with Dill
- Beer Battered Fish
- Honey Grilled Trout Fillet
- Grilled Snapper
- Linguine Vongole
- Grilled Oysters Kilpatrick
- Seafood Lasagna
- Boiled Peel and Eat Shrimp
Crawfish Fettuccine with Lemon Dill adds a bit of luxury to your seafood pasta. Something new for seafood lovers! Everyone will love the creamy sauce and aromatic freshness with herbs and lemon, this recipe is a showstopper. Bon Appetit! Приятного аппетита!
Servings: 4 people
Equipment
- Large Pot for cooking pasta
- Heatproof Measuring Cup to reserve Pasta Water
- colander to drain pasta
- Skillet or Frying Pan
- Zester
Ingredients
- 12 oz (350g) Fettuccine Pasta
- 1 pound (500g) Crawfish Tails cooked and peeled
- 4 tablespoons Butter
- 2 tablespoons Olive Oil
- 1 Onion finely diced
- 3 cloves Garlic minced
- 2 teaspoons Lemon Zest
- 3 tablespoons Lemon Juice squeezed from Lemon Zest Lemon
- 1½ cups Heavy Cream (Whipping Cream)
- ¾ cup Parmesan Cheese grated
- 3 tablespoons Fresh Dill finely chopped
- Salt and Pepper to taste
- sliced Red Chili Pepper optional for garnish and flavor
Instructions
- Cook Pasta - Fill a large pot with water and cook pasta according to instructions. Pasta should be cooked al dente. Save 1 cup of pasta water before draining. Set aside.
- Sauté - place 2 tablespoons of Butter and 2 tablespoons Olive Oil in a frying pan. On medium heat, sauté the onions until lightly golden. Stir in garlic and cook for 1 minute.
- Add Crawfish - mix through Crawfish and sauté for 2-3 minutes. Season with Salt and Pepper.
- Make Sauce - add remaining 2 tablespoons of Butter. Stir in Lemon Zest, Lemon Juice and Heavy Cream. Simmer for 2-3 minutes for flavors to combine.
- Add Pasta - gently toss cooked Fettuccine to coat in the creamy sauce.
- Adjust Sauce - slowly stir in grated Parmesan Cheese, stirring while until it melts. If sauce is too thick, add some Pasta Water a bit at a time until desired consistency is reached.
- Season - stir through chopped Dill and adjust seasoning.
- Serve - garnish with Dill Sprigs, sliced Chili Peppers and serve with Lemon Slices and Parmesan Cheese.
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