Bert’s Low Fat Crawfish Fettuccini
2002-05-30- Course: Main Dishes
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Ingredients
- 1 tbsp low fat margarine
- 2 shallots or 1 small onion, finely chopped
- 3-4 cloves garlic, finely minced
- 1/2 cup low fat evaporated milk
- 1/2 cup low sodium, low fat chicken broth
- 1/4 cup parmesan cheese, grated
- 1/4 cup mild cheddar, shredded
- 1/2 to 1 lb crawfish (can be substituted with shrimp or crab)
- Salt and pepper to taste
- Handful of parsley, chopped
- Handful of onion tops, chopped
- Pam cooking spray
- Fettuccini, cooked
Directions
Step 1
Cook the fettuccini according to the instructions, drain and set aside.
Step 2
Spray a cast iron or thick-bottomed skillet with pam. Melt the margarine and sauté the shallots and garlic over medium heat for 5 minutes.
Step 3
Add evaporated milk and broth, stir well.
Step 4
Add parmesan and cheddar cheese, stirring until the cheese melts. Add more liquid if needed at this point but be conservative; you don't want the mixture too liquidity.
Step 5
Season with salt and pepper. Add the seafood to the mixture, stirring thoroughly.
Step 6
Add onion tops and parsley, stirring once. Turn off the heat, add the fettuccini and stir well. Serve and enjoy!
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