:max_bytes(150000):strip_icc()/Crawfish-Fettuccine-FT-MAG-RECIPE-0225-5e4ba715cbf84657bd46b3a7c2c7faf1.jpg?w=780&resize=780,470&ssl=1 "Crawfish Fettuccine")
This cozy Louisiana crawfish pasta dish with buttery and rich Parmesan sauce belies the uncomplicated approach that chef Melissa Martin of Mosquito Supper Club in New Orleans uses to make it. Tossing everything together on a warmed platter or skillet and using pasta water to emulsify the sauce allows the sweet crawfish to take a front seat. The flavors are balanced by a sprinkle of scallions, a dash of cayenne, and hot sauce.
Frequently Asked Questions
How do I prepare crawfish tails?
Crawfish tails are used in gumbo, étouffée, and jambalaya, as well as other crawfish boils. If you purchase frozen tails, make sure they are packed with their fat, and when thawing, place them in a strainer set over a bowl so that you can catch and preserve the fat. You can also use leftover crawfish tails.
What can you use in place of crawfish?
Cooked shrimp or lobster meat can be used in place of the crawfish if you are unable to get crawfish tails.
Notes from the Food & Wine Test Kitchen
You can boil fresh whole crawfish to make this recipe. Season them well when cooking, and be sure to preserve the rendered fat to use in the dish.
Suggested pairing
Serve this pasta and crawfish dish with a medium-bodied white with a salty finish — such as Ridge Grenache Blanc.
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