Crawfish Fettuccine

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!

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 511 Calories

Ingredients

• 1 cup butter
• ¼ cup all-purpose flour
• salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 1 cup half-and-half cream
• ½ cup dry white wine
• 2 large onions, chopped
• 1 (16 ounce) package fettuccini pasta
• 1 ½ cups chopped green bell pepper
• ½ pound sliced fresh mushrooms
• ½ cup Parmesan cheese, or to taste
• 1 pound jalapeno cheese food (such as Velveeta® Mexican Mild), shredded
• 2 (16 ounce) packages cooked and peeled whole crawfish tails
• ½ teaspoon Creole seasoning (such as Tony Chachere's®)

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.

Step 4

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.