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Here’s a fun way to give those leftovers some new life!
Ingredients
-10 oz fettuccine noodles
-Kosher salt, for boiling pasta
-2 Tbsp unsalted butter
-1 Tbsp neutral oil
-½ white onion, sliced
-6 cloves garlic, minced
-2 Tbsp red pepper flakes, divided
-Freshly ground black pepper, to taste
-1½ cups crawfish boil broth
-1 cup sliced sausage
-4 small red potatoes, quartered
-⅓ cup heavy cream
-⅓ cup shredded Parmesan and mozzarella cheese blend
-3 ears cooked corn, kernels removed from cobs
-1½ cups crawfish tails
-½ cup roughly chopped fresh parsley
-3 lemons
Preparation
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve ⅓ cup of the pasta cooking water, then drain the noodles.
In a large pan over medium heat, melt together the butter and the oil. Add the onion and cook until slightly softened, about 2 minutes, then add the minced garlic, 1 tablespoon of red pepper flakes, and black pepper and stir for 1 minute, until fragrant.
Strain the crawfish broth into the pan with the onion, then add the sausage and potatoes. Bring the broth to a simmer and cook for about 2 minutes, until thickened slightly.
Stir in the heavy cream and shredded cheese and cook until thickened slightly, then mix in the corn and crawfish tails.
Add the reserved pasta water, fettuccine noodles, and parsley. Toss to coat the pasta in the sauce, then add the remaining tablespoon of red pepper flakes and the lemon juice and toss to combine.
Serve immediately.
Enjoy!
