Crawfish fettuccine

Yield: 9 Servings

Measure 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 \N 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)
\N \N Fresh parsley sprigs, (optional)
\N \N Fresh crawfish, (optional)

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.

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