Decadent Crawfish Alfredo with Penne
Indulge in this rich and creamy Crawfish Alfredo that brings a touch of gourmet dining right to your kitchen. Using a luscious homemade Alfredo sauce made from scratch, this dish boasts authentic flavors that will transport you to the heart of Louisiana. We incorporate a delightful mix of sweet crawfish tails, sautéed mushrooms, and a sprinkle of Cajun seasoning to elevate the taste profile. Perfect for family gatherings or a special occasion, this one-dish meal is easy to prepare, ensuring great results even for beginner cooks. Follow the steps as we guide you through creating a creamy alfredo that’s sure to impress your guests. So grab your apron and prepare to savor a plateful of sumptuous flavor, comfort, and joy!
N/A
Servings
556
Calories
15
Ingredients
Ingredients
Sweet creamy butter
1/2 lb (Salted)
Heavy cream
1 cup (None)
All-purpose flour
1 tablespoon (None)
Grated Parmesan cheese
1 1/2 cups (None)
Velveeta cheese
1/2 cup (Cubed)
Crawfish tails
2 lbs (Thawed and patted dry)
Fresh mushrooms
1 cup (Thinly sliced)
Dry penne pasta
1 lb (None)
Minced garlic
2 tablespoons (None)
Green onions
2 (Chopped)
Thyme
1 teaspoon (Dried)
Black pepper
1 teaspoon (Ground)
Cajun seasoning
1 tablespoon (None)
Fresh parsley
1/2 cup (Chopped)
Cayenne pepper
1/2 teaspoon (Ground)
Instructions
1
In a large skillet, melt the butter over medium heat, being careful not to let it burn. Watch closely as it foams and settle down, signaling it's ready for the next step.
2
Once the butter is melted and the foaming subsides, add the minced garlic and sauté for about 2 minutes until fragrant.
3
Lower the heat and sprinkle in the thyme, cayenne pepper, black pepper, and Cajun seasoning, stirring to combine.
4
Gradually whisk in the flour to create a light roux, cooking for an additional 3 minutes until the flour is well incorporated.
5
Slowly pour in the heavy cream, stirring constantly and bringing the mixture to a low simmer.
6
Add the grated Parmesan and cubed Velveeta cheese into the sauce, stirring continuously until the cheeses melt and the sauce becomes wonderfully creamy.
7
Once the sauce reaches your desired thickness, fold in the sliced green onions and the prepared crawfish tails (thawed and patted dry), allowing them to warm through.
8
Cook your dry penne pasta according to package instructions until al dente, then drain and combine with the creamy sauce.
9
Serve hot, garnished with chopped fresh parsley for a burst of color and flavor.
Nutrition Information
37.5g
Fat
28g
Carbs
16.3g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Crawfish Alfredo with Penne?
It is a rich and creamy pasta dish featuring crawfish tails, a homemade roux-based Alfredo sauce, and Cajun spices.
What type of pasta is best for this recipe?
The recipe specifically uses 1 lb of dry penne pasta cooked until al dente.
How many calories are in one serving?
Each serving of this Crawfish Alfredo contains 556 calories.
What are the main cheeses used in the sauce?
The sauce uses 1 1/2 cups of grated Parmesan cheese and 1/2 cup of cubed Velveeta cheese for maximum creaminess.
How much crawfish is required?
You will need 2 lbs of crawfish tails, which should be thawed and patted dry before adding to the sauce.
Is there a roux in this Alfredo sauce?
Yes, a light roux is created by whisking 1 tablespoon of all-purpose flour into melted butter.
What seasonings give this dish its Louisiana flavor?
A combination of Cajun seasoning, cayenne pepper, black pepper, and minced garlic provides the authentic southern taste.
What is the fat content of this dish?
This decadent recipe contains 37.5g of fat per serving.
How much protein does this meal provide?
Each serving contains 16.3g of protein.
How many grams of carbohydrates are in a serving?
There are 28g of carbohydrates in this Crawfish Alfredo dish.
What type of butter should I use?
The recipe calls for 1/2 lb of salted sweet creamy butter.
How should the mushrooms be prepared?
Use 1 cup of fresh mushrooms that have been thinly sliced.
When do I add the garlic?
Add 2 tablespoons of minced garlic to the melted butter and sauté for about 2 minutes until it becomes fragrant.
What kind of cream is used in the sauce?
The recipe uses 1 cup of heavy cream to create the rich Alfredo base.
What is the recommended garnish for this dish?
Garnish the hot pasta with 1/2 cup of chopped fresh parsley for a burst of color and flavor.
How do I know when the butter is ready for the garlic?
Watch the butter closely as it melts; once the foaming subsides, it is ready for the minced garlic.
How many green onions are used?
The recipe uses 2 green onions, which should be chopped and folded into the sauce.
Does this recipe contain fiber?
Yes, it contains approximately 1.5g of fiber per serving.
How long should I cook the roux?
Cook the flour and butter mixture for about 3 minutes until the flour is well incorporated before adding the cream.
Is this recipe suitable for beginner cooks?
Yes, it is designed to be easy to prepare while ensuring great results for cooks of all levels.
What type of thyme is used?
The recipe calls for 1 teaspoon of dried thyme.
How much Cajun seasoning is required?
The recipe uses 1 tablespoon of Cajun seasoning.
Can I use ground cayenne pepper?
Yes, the recipe specifies 1/2 teaspoon of ground cayenne pepper.
How many ingredients are in this recipe in total?
There are a total of 15 ingredients used to make this decadent dish.
Is this a one-dish meal?
Yes, it is categorized as a one-dish meal that is perfect for family gatherings.
What is the primary protein source?
The primary protein in this dish is sweet crawfish tails.
What are some common tags for this recipe?
Common tags include seafood pasta, southern cuisine, comfort food, and gourmet.
How should the Velveeta be prepared before adding it?
The Velveeta cheese should be cubed to help it melt smoothly into the sauce.
Should the crawfish be wet when added to the sauce?
No, you should pat the crawfish tails dry after thawing them to maintain the sauce consistency.
When do I mix the pasta and sauce?
Drain the al dente penne pasta and immediately combine it with the creamy sauce before serving hot.