Crawfish fettuccine
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Reduced-calorie stick margarine |
| 1¾ | cup | Chopped onion |
| 1½ | cup | Chopped red bell pepper |
| 1½ | cup | Chopped green bell pepper |
| 1 | cup | Chopped green onions |
| 4 | Cloves garlic, minced | |
| ¼ | cup | All-purpose flour |
| 1½ | cup | Skim milk |
| ½ | pounds | Light pasteurized process cheese, cubed (such as Velveeta Light) |
| 1½ | pounds | Cooked peeled crawfish, |
| 1 | tablespoon | 72%-less-sodium Worcestershire sauce |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Ground red pepper |
| 9 | cups | Hot cooked fettuccine, (1 pound uncooked) |
| Fresh parsley sprigs, (optional) | ||
| Fresh crawfish, (optional) | ||
Directions
Melt margarine in a Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5 minutes. Stir in flour; gradually add milk, stirring with a whisk. Add cheese, stirring until cheese melts. Stir in crawfish and next 3 ingredients; cook until heated. Add pasta, and toss well. Yield: 9 servings (serving size: 1-½ cups).
Per serving: 544 Calories; 13g Fat (21% calories from fat); 31g Protein; 75g Carbohydrate; 111mg Cholesterol; 319mg Sodium Serving Ideas : Garnish with parsley and crawfish, if desired.
NOTES : Crawfish is traditional for this dish, but shrimp works well, too.
Fresh crawfish can be costly and seasonal, but you can order some from Drusilla Seafood Restaurant in Baton Rouge; 800/364-8844. You can make Crawfish Fettuccine ahead of time. To reheat, cover and bake at 350 degrees for 30 minutes.
Recipe by: Cooking Light, Nov/Dec 1994, page 128 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.