Crawfish Fettuccine

When crawfish is in season, serve it in this saucy pasta dish recipe. Shrimp makes a good stand-in for the crawfish.

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  • 1 pound fresh or frozen peeled, cooked crawfish tails*
  • 1 pound dried fettuccine, broken
  • 1 cup coarsely chopped green sweet pepper
  • 3/4 cup chopped onion
  • 4 cloves garlic, minced
  • 1/4 cup butter or margarine
  • 3 tablespoons all-purpose flour
  • 1/4- 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 2 cups half-and-half, light cream, or milk
  • 1 1/2 cups (6 ounces) shredded American cheese
  • 2 tablespoons snipped fresh parsley
  • 1/3 cup grated Parmesan cheese
Thaw crawfish, if frozen. In a Dutch oven cook fettuccine according to package directions. Drain; return to Dutch oven.
Meanwhile, for sauce, in a large saucepan cook sweet pepper, onion, and garlic in hot butter about 5 minutes or until tender. Stir in flour, ground red pepper, and salt. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until melted. Remove from heat; stir in crawfish and parsley. Pour sauce over fettuccine, tossing gently to coat. Spoon mixture into an ungreased 3-quart rectangular baking dish. Sprinkle with Parmesan cheese. Bake, covered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Makes 8 servings.


  • To Tote:

    Transport in an insulated carrier.


  • *

    If you arent able to find peeled crawfish tails, purchase 4 pounds of whole, head-on crawfish for the 8 serving size or 2 pounds for the 4 serving size. This will yield 1 pound and 8 ounces respectively. Allow about 1 hour to peel crawfish.


  • For 4 Servings:

    Prepare using the method above, except spoon mixture into a 2-quart square baking dish.

nutrition information

Per Serving: cal. (kcal) 506, Fat, total (g) 22, chol. (mg) 123, sat. fat (g) 13, carb. (g) 51, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 25, vit. A (RE) 0, vit. A (IU) 971.8, vit. C (mg) 17.12, Thiamin (mg) 0.46, Riboflavin (mg) 0.41, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.2, Folate (g) 116.92, Cobalamin (Vit. B12) (g) 1.16, sodium (mg) 574, Potassium (mg) 321, calcium (mg) 292.81, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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