Crawfish Fettuccine Recipe
This is my southern standby crawfish recipe. I like the recipe whenever we have company because I can make it ahead of time and freeze it. The fettuccine and crawfish in this wonderful cheesy white sauce make a delicious healthy crawfish pasta recipe.
Servings
10-12servings
Servings
10-12servings
Ingredients
  • 1(8-ounce) package fettuccine
  • 1tablespoon butter
  • 1 onionchopped
  • 1 green bell pepperseeded and chopped
  • 1teaspoon minced garlic
  • 2tablespoons all-purpose flour
  • 1(12-ounce) can evaporated milk
  • 4ounces light pasteurized cheese spread
  • 1/2cup shredded part-skim mozzarella cheese
  • 1lb Louisiana crawfish tailsdrained and rinsed
  • 2tablespoons parsleychopped
  • 1tablespoon worcestershire sauce
  • 1teaspoon hot sauce
  • 1bunch green onionschopped
Instructions
  1. Cook fettuccine according to directions on package. Drain; set aside.

  2. In large nonstick pot, melt butter and sauté onion, green pepper and garlic until tender. Add flour and stir until combined.

  3. Gradually stir in milk until mixture is smooth. Add cheese spread and mozzarella, stirring until melted. Add remaining ingredients, except green onions.  Cook, stirring, 2 minutes or until heated.

  4. Toss with pasta and green onions.
Recipe Notes

Per Serving: Calories 376, Protein (g) 30, Carbohydrate (g) 46, Fat (g) 7, Calories from Fat (%) 18, Saturated Fat (g) 4, Dietary Fiber (g) 3, Cholesterol (mg) 125, Sodium (mg) 563, Diabetic Exchanges: 2 starch, ½ fat-free milk, 1 vegetable, 3 lean meat