In a bowl, add the slated water and bring it to the bowl. Cook the fettuccine as per the package instructions until thoroughly cooked. Drain and keep it aside.

In a skillet, melt the butter over medium flame. Add the chopped onion and bell peppers and cook until softened, it may take around 5 minutes. Then, put minced garlic and cook for additional one minute or two until fragrant.

Add the crawfish tails to the skillet and cook until hot, it may take around 2-3 minutes.

Mix in the heavy cream and seafood stock or chicken. Stir to combine. Reduce the heat and let it simmer for around 5 minutes, until the sauce becomes slightly thick.

Mix in the shredded parmesan cheese until it mixes in and melts. You can season with paprika, Cajun seasoning, salt and pepper. Adjust the seasoning to match your taste preference.

In a skillet, add the cooked fettuccine and toss evenly to coat the pasta with the creamy sauce.

Remove from heat and garnish it with chopped green onion and parsley. It’s time to serve and enjoy.