• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Crawfish Fettuccine

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1/4 c Reduced-calorie stick
  • -margarine
  • 1 3/4 c Chopped onion
  • 1 1/2 c Chopped red bell pepper
  • 1 1/2 c Chopped green bell pepper
  • 1 c Chopped green onions
  • 4 Cloves garlic, minced
  • 1/4 c All-purpose flour
  • 1 1/2 c Skim milk
  • 1/2 lb Light pasteurized process
  • -cheese, cubed (such as
  • -Velveeta Light)
  • 1 1/2 lb Cooked peeled crawfish,
  • 1 tb 72%-less-sodium
  • -Worcestershire sauce
  • 1/4 ts Black pepper
  • 1/4 ts Ground red pepper
  • 9 c Hot cooked fettuccine, (1
  • -pound uncooked)
  • Fresh parsley sprigs,
  • -(optional)
  • 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: 1-1/2 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.

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