Crawfish Fettuccine (Or Shrimp If You Prefer)
Fresh ingredients are found in this delicious cheesy, creamy sauce of tasty crawfish fettuccine (or shrimp) with spicy jalapeno. This is not your typical canned soup recipe.
Crawfish Fettuccine Flip
There ought to be a Hallelujah chorus sung every time a dish of hot and bubbly Crawfish Fettuccine comes out of the oven. I was in my late teens when I first put a bite of this rich, cheesy pasta blessed with crawfish in my mouth. I couldn’t get enough of it! The crawfish fettuccine did not become popular until the late seventies. My guess is that one day some Cajun flipped a classic Italian favorite by adding some crawfish, the Cajun
I took a recipe Mamma uses and changed it a bit. My goal these days is cooking with some healthier lower processed ingredients. If you think about it anytime we start messin’ with our food we are processing it away from its most natural state. So instead of the canned cream soup, I used half and half, butter and flour and instead of the processed cheese I used some cheddar and cream cheese. Here it is:Print
Crawfish Or Shrimp Fettuccini
Fresh ingredients are in this delicious cheesy, creamy sauce surrounding tasty crawfish (or shrimp) and fettuccine pasta with spicy jalapeno.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Cuisine: Cajun
6 tablespoons butter
1 cup onions, chopped
1/4 cup celery, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, pressed
1 pound raw, peeled crawfish tails or shrimp (deveined)
2 tablespoons flour
1 cup half & half
1 cup chicken broth
1 cup (4 ounces) mild cheddar cheese, grated
2 oz. cream cheese
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces fettuccine pasta, cooked according to package, do not drain
1 tablespoon chopped parsley
1/2 cup parmesan cheese
1/2 cup breadcrumbs, optional
Preheat oven to 350 degrees and prepare a casserole dish by spraying with oil.
Melt butter in a large skillet and add vegetables to cook for 10 minutes.
Next, add crawfish or shrimp and cook for 10 minutes more, stirring often.
Now add flour, half & half and chicken broth stirring until well blended.
Add the cheddar cheese, cream cheese, and jalapeno pepper stirring until melted into the sauce.
Stir in salt and cayenne pepper cooking on low heat, simmering for 20 minutes stirring occasionally.
Boil pasta while the sauce is cooking.
Add the pasta by spoonfuls straight from the water without draining into the sauce.
Do not add the rest of the pasta water.
Add parsley and combine well then pour into a greased casserole dish.
Top with parmesan cheese (and breadcrumbs if you want an added crunch).
Bake for 20 minutes or until bubbly and golden on the edges.
Garnish with more chopped fresh parsley. Enjoy!
- Serving Size: 1 cup
Keywords: crawfish fettuccine
Easy Cooking Steps
Cooking the Cajun trinity in butter gives this cheesy cream sauce the start it needs. It provides the fettuccine sauce with a rich taste before adding the crawfish.
Using fresh chicken broth means cooking with lower processed foods. I use cheddar and cream cheeses instead of processed cheese.
Add the fettuccine right from the pasta pot without draining into the cream sauce.
The breadcrumbs are optional, but I like the extra crunch it adds after baking.
You cannot change reality, but you can control the manner in which you look at things. Your attitude is under your own control. Weed out the negative and focus on the positive!
Helen Steiner Rice