- 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.
From the Test Kitchen
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 Facts (Crawfish Fettuccine)
- Per serving:
- 506 kcal cal.,
- 22 g fat
- (13 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 123 mg chol.,
- 574 mg sodium,
- 51 g carb.,
- 2 g fiber,
- 3 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet