Fettuccine Alfredo with Creole Seafood

4 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (4)
A popular recipe request that many website visitors ask MawMaw to find—this luxurious Creole seafood pasta features shrimp, crawfish, and lump crabmeat in a rich, creamy Alfredo sauce with garlic butter, Parmesan, and Louisiana hot sauce. This recipe is guaranteed to make your mouth water and your family happy.

Ingredients

4 servings
  • 8 jumbo shrimp
  • 1/4 cup fresh chives, chopped
  • 1/4 cup garlic butter
  • 1/4 pound crawfish tails, cooked
  • 1/2 cup mushrooms, sliced
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 pound lump crabmeat
  • 1/4 cup Parmesan cheese, grated
  • salt, white pepper, red pepper to taste
  • few drops of Louisiana Hot Sauce
  • 1 pound cooked fettuccine noodles
  • fresh parsley for garnish

Step-by-Step Instructions

  1. Sauté shrimp and chives in garlic butter over medium heat for about 3-4 minutes. When shrimp are almost cooked (they’ll start to turn pink), add the crawfish tails and mushrooms and cook for another 2-3 minutes until shrimp are done and opaque throughout.
  2. After shrimp are completely cooked, reduce heat to medium-low and add sour cream and heavy cream. Mix together well until smooth and heated through, about 2 minutes. Add the cooked fettuccine noodles and toss to coat.
  3. Mix again then gently fold in the crab meat, being careful not to break up the lumps. Add the Parmesan cheese and stir until melted. Season to taste with salt, white pepper, red pepper and the hot sauce.
  4. Serve immediately, garnished with fresh parsley.

Common Problems and Solutions

Q: Why is my sauce too thin or watery?

A: Make sure to reduce the heat after adding the creams so they don't break. If it's still too thin, let it simmer gently for a minute or two to thicken, or add a bit more Parmesan cheese which will help thicken the sauce as it melts.

Q: Can I use frozen seafood?

A: Yes, but thaw completely and pat dry before cooking. Frozen seafood releases extra moisture that can make your sauce watery. If using pre-cooked frozen shrimp, add them at the same time as the crawfish to just heat through.

Q: How do I keep the crabmeat from breaking up?

A: Fold it in gently at the very end with a spatula rather than stirring vigorously. Lump crabmeat is delicate and you want to preserve those beautiful chunks for presentation and texture.

Tips and Techniques

Pick through the crabmeat carefully for any shell pieces before adding it to the dish. Have all your ingredients prepped and ready before you start cooking—this dish comes together quickly once you begin. Don’t overcook the shrimp or they’ll become rubbery; they’re done when they just turn pink and opaque.

Ingredient Substitutions

  • lump crabmeat: claw crabmeat or imitation crab
  • crawfish tails: extra shrimp or bay scallops
  • heavy cream: half-and-half
  • garlic butter: regular butter plus 2-3 cloves minced garlic

Equipment Needed

  • Large skillet or sauté pan (12-inch or larger)
  • Large pot for cooking pasta
  • Colander for draining pasta

Historical Context

Creole Alfredo dishes became popular in Louisiana restaurants in the 1980s and 1990s as chefs began blending Italian-American classics with local Gulf seafood, creating a uniquely Louisiana fusion cuisine that’s now a staple on menus throughout the region.