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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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 20 mins to 25 mins 350°F

Crawfish Fettuccine

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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.

From the Test Kitchen

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.

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Nutrition Facts (Crawfish Fettuccine)

  • Per serving:
  • 506 kcal ,
  • 22 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 123 mg chol. ,
  • 574 mg sodium ,
  • 51 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 25 g pro.
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