Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving about ½ cup of pasta water for later use.

Step 2: Prepare the Crawfish Tails

2. If using frozen crawfish tails, rinse them under cold water to remove excess ice and pat dry with paper towels. Set aside.

Step 3: Make the Sauce

3. In a large skillet, melt the butter over medium heat. Add the minced garlic and diced onion, sautéing until soft and fragrant (about 2-3 minutes).
4. Sprinkle in the Cajun seasoning and stir to coat the onions and garlic evenly. Toast the spices for 30 seconds to release their flavors.
5. Pour in the heavy cream and chicken broth (or white wine). Stir well and let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.

Step 4: Add Crawfish Tails

6. Gently stir in the crawfish tails and cook for 3-4 minutes, just until heated through. Avoid overcooking to prevent rubbery texture.

Step 5: Combine Pasta and Sauce

7. Add the cooked fettuccine to the skillet, tossing to coat the noodles evenly in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
8. Stir in the grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.

Step 6: Garnish and Serve

9. Transfer the crawfish fettuccine to serving bowls. Garnish with chopped parsley and serve with lemon wedges on the side.