Crawfish Fettuccine

In honor Mardi Gras (and Top Chef's finale in New Orleans), I made dinner with crawfish. I had seen this recipe a long time ago in Cooking Light. It was so long ago, that I couldn't find it in their online recipe library. Luckily, a quick google search located the recipe I was looking for.

I was a little leery of using light Velveeta. I'm not big on processed foods, especially cheese that doesn't need refridgerating. Velveeta is usually loaded with sodium, but I was pleased to find that it wasn't too salty.

I halved the recipe, since the original serves ten. Hubs found some mongo-sized peppers, which upped the veggie content. After putting it together, I realized there wasn't enough pasta. I ended up cooking up the rest of the box of fettuccine, and there was still plenty of sauce.

Crawfish Fettuccine
adapted from Holly Clegg's recipe

1 lb fettuccine
2 Tbs butter
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
5 Tbs flour
3/4 c milk
1 lb low fat cheese spread (like 2% Velveeta)
1 lb crawfish tails
2 Tbs chopped fresh parsley
1 Tbs Worcestershire sauce
1/4 tsp cayenne


Cook fetuccine according to package directions. Drain and set aside.
In a large saute pan, melt butter. Saute peppers and garlic for 2 minutes. Add flour, stirring until mixed. Gradually add milk, stirring constantly until smooth. Add cheese, stirring until melted.

Rinse crawfish tails, and drain well. Add crawfish, 1 Tbs parsley, Worcestershire sauce, and cayenne. Toss in the pasta, and heat through. Sprinkle on the remaining parsley, and serve.