“I LOVE CRAWFISH!!!! If you love crawfish and creamy pasta meals - you'll love this recipe. I made it for my husband and I ended up making it for his crew at work too!” - by SELINAG
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
- Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
- While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.
Nutrition
Amount Per Serving (12 total)
- Calories
- 511 cal
- 26%
- Fat
- 28.5 g
- 44%
- Carbs
- 38.3 g
- 12%
Based on a 2,000 calorie diet
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