Crawfish Fettuccine – Creamy, Rich, and Full of Flavor

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Cook the Crawfish:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crawfish tails and cook for about 2-3 minutes until heated through. Season with a pinch of Cajun seasoning and smoked paprika. Remove from the skillet and set aside.
Make the Sauce:

In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to cook for 5 minutes and reduce slightly.
Stir in the Parmesan cheese and mozzarella cheese (if using), and cook for another 2-3 minutes until the sauce is smooth and creamy. Season with Cajun seasoning, salt, and black pepper to taste.
Combine Pasta and Crawfish:

Add the cooked fettuccine to the sauce, tossing to coat the pasta in the creamy sauce.
Add the cooked crawfish tails and stir gently to combine, warming everything through.
Serve:

Serve the Crawfish Fettuccine hot, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese if desired.
Serving and Storage Tips: