Crawfish Fettuccine Recipe 
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Crawfish Fettuccine

12 ounces fresh or frozen, peeled crawfish tails (if you use shrimp, omit the
baking step)
12 ounces dried fettuccine, broken
3/4 cup coarsely chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt
1 1/2 cups half and half, light cream or milk
1 cup shredded American cheese (4 ounces)
2 tablespoons snipped fresh parsley
1/4 cup grated Parmesan cheese

Thaw crawfish, if frozen. In a Dutch over or large saucepan, cook fettuccine according to package directions. Drain; return to pot.

Meanwhile in a large saucepan or skillet, cook sweet pepper, onion and garlic in butter or margarine about 5 minutes or until tender. Stir in flour, ground red pepper and salt. Add half & half, light cream, or milk. Cook and stir over medium hat until thickened and bubbly. Add American cheese stirring until melted. Remove from heat.

Stir in crawfish and parsley. Pour sauce over fettuccine in pot, tossing gently to coat. Spread mixture evenly in an ungreased 3 quart baking dish. Sprinkle with Parmesan cheese.

Bake covered, in a 350 oven for 20 to 25 minutes.


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