New this month
Get the Allrecipes magazine

Crawfish Fettuccine

SELINAG

"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!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 511 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  3. Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
  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.

Nutrition Facts


Per Serving: 511 calories; 28.5 g fat; 38.3 g carbohydrates; 26.9 g protein; 159 mg cholesterol; 726 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Easy, good and very Cajun. Did add a little more spice but we are from Louisiana

This was absolutely delicious! I couldn't find any jalapeno cheese, so I added a can of Rotel to Velveeta cheese instead. It came out so creamy and yummy!! This is definitely a keeper!!

Add a tablespoon of mashed capers (releases flavor) and mince bell pepper, two cloves chopped garlic, three medium green onions and saute lightly before adding the heavy cream. Bring cream to f...

YUMMY