Crawfish Fettuccine

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



by 4  people


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Ingredients
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    1   pound 
    fresh or frozen peeled, cooked crawfish tails*
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    1   pound 
    dried fettuccine, broken
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    1   cup 
    coarsely chopped green sweet pepper
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    3/4  cup 
    chopped onion
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    4   
    cloves garlic, minced
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    1/4  cup 
    butter or margarine
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    3   tablespoons 
    all-purpose flour
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    1/4 - 1/2  teaspoon 
    ground red pepper
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    1/4  teaspoon 
    salt
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    2   cups 
    half-and-half, light cream, or milk
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    1 1/2  cups 
    (6 ounces) shredded American cheese
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    2   tablespoons 
    snipped fresh parsley
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    1/3  cup 
    grated Parmesan cheese

Directions
1.
Thaw crawfish, if frozen. In a Dutch oven cook fettuccine according to package directions. Drain; return to Dutch oven.
2.
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.
Tip
  • To Tote: Transport in an insulated carrier.
Note
  • * 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.
Variation
  • 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, Monosaturated 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) 0.42, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 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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