Crawfish Fettuccine
When crawfish is in season, serve it in this saucy pasta dish recipe. Shrimp makes a good stand-in for the crawfish.
Servings: 8 servings
Total: 45 mins
Rated:
Ingredients
1 pound fresh or frozen peeled, cooked crawfish tails*
1 pound dried fettuccine, broken
1 cup coarsely chopped green sweet pepper
3/4 cup chopped onion
4 cloves garlic, minced
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 cups half-and-half, light cream, or milk
1-1/2 cups (6 ounces) shredded American cheese
2 tablespoons snipped fresh parsley
1/3 cup grated Parmesan cheese
Directions
1. Thaw crawfish, if frozen. In a Dutch oven cook fettuccine according to package directions. Drain; return to Dutch oven.
2. Meanwhile, for sauce, in a large saucepan cook sweet pepper, onion, and garlic in hot butter about 5 minutes or until tender. Stir in flour, ground red pepper, and salt. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until melted. Remove from heat; stir in crawfish and parsley. Pour sauce over fettuccine, tossing gently to coat. Spoon mixture into an ungreased 3-quart rectangular baking dish. Sprinkle with Parmesan cheese. Bake, covered, in a 350 degree F oven for 20 to 25 minutes or until heated through. Makes 8 servings.
3. Transport in an insulated carrier.
4. If you aren't able to find peeled crawfish tails, purchase 4 pounds of whole, head-on crawfish for the 8 serving size or 2 pounds for the 4 serving size. This will yield 1 pound and 8 ounces respectively. Allow about 1 hour to peel crawfish.
5. Prepare using the method above, except spoon mixture into a 2-quart square baking dish.
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