1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, usually 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside. Toss the pasta with a drizzle of olive oil to prevent sticking.

2. Sauté the Vegetables

In a large skillet or sauté pan, melt the butter and olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes, or until softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.

3. Add the Crawfish

Add the cooked crawfish tails to the skillet along with the Cajun seasoning, smoked paprika, cayenne pepper (if using), and dried thyme. Toss everything together and let the crawfish warm through for 2-3 minutes. Be careful not to overcook the crawfish, as they can become rubbery.

4. Make the Creamy Sauce

Reduce the heat to low and stir in the heavy cream and milk. Simmer for 2-3 minutes, allowing the flavors to meld. Gradually add the cheddar cheese, Parmesan cheese, and Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth.

If the sauce seems too thick, add a splash of the reserved pasta water to thin it out to your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.

5. Combine the Pasta and Sauce

Add the cooked fettuccine to the skillet with the sauce, tossing gently to coat the pasta evenly. Let it simmer for 1-2 minutes so the pasta can absorb the flavors of the sauce.

6. Serve and Garnish

Divide the crawfish fettuccine among serving plates or bowls. Garnish with chopped parsley, green onions, and a sprinkle of extra Parmesan cheese. Serve hot and enjoy!