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Ingredientes
- 1/4 c. Reduced-calorie stick margarine
- 1 3/4 c. Minced onion
- 1 1/2 c. Minced red bell pepper
- 1 1/2 c. Minced green bell pepper
- 1 c. Minced green onions
- 4 x Cloves garlic, chopped
- 1/4 c. All-purpose flour
- 1 1/2 c. Skim lowfat milk
- 1/2 lb Light pasteurized process cheese, cubed (such as Velveeta Light)
- 1 1/2 lb Cooked peeled crawfish,
- 1 Tbsp. 72%-less-sodium Worcestershire sauce
- 1/4 tsp Black pepper
- 1/4 tsp Grnd red pepper
- 9 c. Warm cooked fettuccine, (1 lb. uncooked) Fresh parsley sprigs, (optional) Fresh crawfish, (optional)
Direcciones
- Heat margarine in a Dutch oven over medium-high heat. Add in onion and next 4 ingredients; saute/fry 5 min. Stir in flour; gradually add in lowfat milk, stirring with a whisk. Add in cheese, stirring till cheese melts. Stir in crawfish and next 3 ingredients; cook till heated. Add in pasta, and toss well.
- Yield: 9servings (serving size: 1-1/2 c.).
- Serving Ideas : Garnish with parsley and crawfish, if you like.
- NOTES : Crawfish is traditional for this dish, but shrimp works well, too.
- Fresh crawfish can be costly and seasonal, but you can order some from Drusilla Seafood Restaurant in Baton Rouge; 800/364-8844. You can make Crawfish Fettuccine ahead of time. To reheat, cover and bake at 350 degrees for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 9 servings | |
| Calories 1125 | |
| Calories from Fat 153 | 14% |
| Total Fat 17.48g | 22% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.94g | |
| Cholesterol 105mg | 35% |
| Sodium 502mg | 21% |
| Potassium 989mg | 28% |
| Total Carbs 187.85g | 50% |
| Dietary Fiber 9.3g | 31% |
| Sugars 11.36g | 8% |
| Protein 50.37g | 81% |
