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Crawfish Fettuccine II

Crawfish Fettuccine II

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Jessica

Jessica

This recipe is great for 'creamy pasta' lovers. Fettuccine noodles can easily be substituted with angel hair pasta.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
  2. Add crawfish meat; cover and simmer for 20 minutes.
  3. Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  5. Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.
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Reviews

courtney luke
14

courtney luke

1/29/2008

I'm from south Louisiana, and this recipe is SPICY!!!! It was sooooooooo HOT, we couldn't even eat it! Trust me, DO NOT ADD 2 tsp of cayenne! Please cut down on it. It is an absolutely delicious dish, don't get me wrong, just simply too much cayenne. Next time, we won't be adding but maybe a pinch of cayenne, and maybe a little more cheese. Hope this review helps yall!

Niki
12

Niki

4/11/2008

very good, will make again. The first reviewer mentioned that the recipe was to spicy.. don't add cayenne, use a cajun seasoning as the recipe calls for..

candyhog
6

candyhog

2/24/2007

My family really liked this dish. I will be making it more in the future.

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