Crawfish Fettuccine Recipe #152562
A lightened version from Southern Living.
Packages of cooked peeled crawfish can be found in the frozen food section of many supermarkets.
by LMillerRN
55 min | 10 min prep
SERVES 6
- 1 tablespoon reduced-calorie margarine
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 (12 ounce) can evaporated skim milk
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 4 cups hot cooked fettuccine
- 1 cup reduced-fat sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 lb cooked crawfish, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- Preheat oven to 350.
- Melt margarine in a large nonstick skillet over medium-high heat until hot.
- Add onion, bell pepper, garlic and celery, saute 5 minutes.
- Stir in flour; cook 2 minutes.
- Stir in milk and tomatoes; cook 7 minutes or until thick.
- Stir in pasta and remaining ingredients.
- Spoon fettuccine mixture into a 13 X 9 inch baking dish; bake at 350 for 25 minutes.
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5 stars