Crawfish Fettuccine

When I want to showcase crawfish and need to prepare enough to feed a crowd, I often double this make-ahead recipe and it always comes to my rescue.

Yield: 4 to 6 servings

Ingredients

• 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 onions, chopped

Instructions

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

Notes

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

Nutrition

Per serving: Calories 376, Calories from fat 18%, Fat 7g, Saturated Fat 4g, Cholesterol 125mg, Sodium 563mg, Carbohydrate 46g, dietary Fiber 3g, Sugars 14g, Protein 30g

Exchanges: 2 starch, 1/2 fat-free milk, 1 vegetable, 3 lean meat

Attribution

Recipe and photo used with permission from Louisiana Crawfish Promotion and Research Board.
Recipe by Holly Clegg - from Gulf Coast Favorites cookbook.