A delicious Cajun-inspired Crawfish Fettuccine featuring a creamy sauce made with Boursin and Colby/Monterrey Jack cheeses, crawfish tails, and bell peppers, served over fettuccine pasta.
Cook fettuccine according to package directions, reserving 1 cup of pasta water. In a large pan, melt the butter and sauté the diced onion and bell peppers until the onions are translucent, about 10-15 minutes. Season the vegetables to taste with Cajun seasoning. Add the minced garlic and cook until fragrant. Stir in the Louisiana crawfish tails and cook for 5-7 minutes. Pour in the half & half and the reserved pasta water, then add the Boursin cheese and shredded Colby/Monterrey jack cheese. Season again with Cajun seasoning. Let the sauce simmer for 15-20 minutes, stirring as needed, until it cooks down and thickens. Turn off the heat and stir in the grated Parmesan cheese. Mix well, then add the cooked fettuccine to the sauce and toss to combine. Serve immediately, or bake in an oven at 350°F for 15 minutes for a different texture.
