Holly's Recipes

Crawfish Fettuccine

Holly Clegg - Friday, May 27, 2016

 from Gulf Coast Favorites cookbook

When I want to showcase crawfish and need to prepare enough to feed a crowd— whether it is the volleyball team, my daughter’s college friends, or a casual gathering— I often double this make-ahead recipe and it always comes to my rescue. Watch me prepare Crawfish Fettuccine!

Makes 4–6 servings

1 (8-ounce) package fettuccine
1 tablespoon butter
1 onion, chopped
1 green bell pepper, cored and chopped
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skim milk
4 ounces reduced-fat pasteurized cheese spread
1/2 cup shredded, part-skim, mozzarella cheese
1 pound crawfish tails, rinsed and drained
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
1 bunch green onion, chopped

1. Cook fettuccine according to directions on package. drain and set aside.
2. In a large nonstick pot, melt butter and sauté onion, green pepper, and garlic until tender. Add flour and stir until combined.
3. Gradually stir in milk until mixture is smooth and bubbly. Add cheese spread and mozzarella, stirring until melted. Add the remaining ingredients, except green onions, and cook for 2 minutes or until heated.
4. Toss with pasta and green onions and serve.

Nutritional information per serving:
Calories 376, Calories from fat 18%, Fat 7 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 563 mg, Carbohydrate 46 g, dietary Fiber 3 g, Sugars 14 g, Protein 30 g, Diabetic exchanges: 2 starch, 1/2 fat-free milk, 1 vegetable, 3 lean meat

Terrific Tip: Try using whole wheat or multi-grain blend pastas.

Nutritional Nugget: Crawfish is an excellent source of high quality protein, low in fat, and a good source of vitamin B12, niacin, and copper.