Recipe from Better Homes and Gardens
When crawfish is in season, serve it in this saucy pasta dish recipe. Shrimp makes a good stand-in for the crawfish.
Servings: 8 servings
Prep Time: 25 mins
Total Time: 45 mins
1 poundfresh or frozen peeled, cooked crawfish tails*see savings
1 pounddried fettuccine, brokensee savings
1 cupcoarsely chopped green sweet peppersee savings
3/4 cupchopped onionsee savings
4 clovesgarlic, mincedsee savings
1/4 cupbutter or margarinesee savings
3 tablespoonsall-purpose floursee savings
1/4 to 1/2 teaspoonground red peppersee savings
1/4 teaspoonsaltsee savings
2 cupshalf-and-half, light cream, or milksee savings
1-1/2 cups (6 ounces)shredded American cheesesee savings
2 tablespoonssnipped fresh parsleysee savings
1/3 cupgrated Parmesan cheesesee savings
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.
Transport in an insulated carrier.
If you aren't 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.
Per serving: Calories 506, Total Fat 22 g, Saturated Fat 13 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 123 mg, Sodium 574 mg, Carbohydrate 51 g, Total Sugar 3 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 29%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet