1-First Steps: Prep and Cook the Pasta Begin by preparing your ingredients: mince the garlic, chop the veggies, and measure everything out. Boil salted water in a large pot and cook 16 ounces of fettuccine according to the package until it’s al dente. Once done, drain the pasta and set it aside so it doesn’t stick.

2-First Steps: Next, in a skillet, melt 1/2 cup of butter over medium heat. Add the chopped red bell pepper, celery, and yellow onion, then sauté until they soften, which takes about 5 minutes.

3-Building the Sauce: Once the veggies are soft, toss in 6 minced garlic cloves and cook for another 2 minutes to release their aroma. Now, add the 1 pound of frozen crawfish tails along with any liquid, 2 teaspoons of Cajun seasoning, and 1/2 teaspoon black pepper. Stir and cook briefly, just a couple of minutes, to let the flavors blend.

4-Building the Sauce: To thicken things up, sprinkle in 3 tablespoons of flour and cook for 1 minute. Slowly stir in 3/4 cup half-and-half and let the mixture simmer until it thickens. Then, melt in 4 ounces of cubed cheese, followed by 1/2 cup sour cream and 2/3 cup grated Parmesan cheese for that creamy finish.

5-Final Touches: Combine the cooked pasta with the sauce in the skillet, mixing well. Fold in 2 sliced green onions and 2 tablespoons chopped fresh parsley for a burst of freshness. Serve right away, and if you like it spicier, add a dash of cayenne pepper or hot sauce. For a similar twist, check out our creamy chicken pasta recipe for more ideas on rich sauces.