Bert's Low Fat Crawfish Fettuccini

4 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
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Bert's Low Fat Crawfish Fettuccini
A lighter take on the classic Cajun pasta dish featuring crawfish in a creamy cheese sauce with garlic, shallots, and parmesan. This version uses low-fat milk and broth for a healthier fettuccini that’s ready in under an hour.

Ingredients

4 servings
  • 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

Step-by-Step Instructions

  1. Cook the fettuccini according to the package instructions, about 10-12 minutes. Drain and set aside.
  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 until softened and fragrant.
  3. Add evaporated milk and broth, stir well and bring to a gentle simmer.
  4. Add parmesan and cheddar cheese, stirring until the cheese melts and sauce is smooth. Add more liquid if needed at this point but be conservative; you don’t want the mixture too liquidity.
  5. Season with salt and pepper to taste. Add the seafood to the mixture, stirring thoroughly, and cook for 3-4 minutes until crawfish are heated through.
  6. Add onion tops and parsley, stirring once. Turn off the heat, add the fettuccini and stir well to coat pasta with sauce. Serve and enjoy!

Common Problems and Solutions

Q: Why is my sauce too thin and watery?

A: Be conservative when adding the milk and broth. The cheese should thicken the sauce as it melts. If it's too thin, simmer for a few extra minutes to reduce it before adding the pasta, or add a bit more cheese.

Q: Can I make this ahead of time?

A: The sauce can be made ahead and reheated gently, but it's best to cook the pasta fresh and combine them right before serving. Pasta absorbs liquid as it sits and can become mushy.

Q: My cheese is clumping instead of melting smoothly.

A: Make sure your heat is at medium or medium-low when adding the cheese. Too high heat can cause cheese to seize and clump. Add cheese gradually while stirring constantly.

Tips and Techniques

Don’t overcook the crawfish in the sauce—they only need 3-4 minutes to heat through or they’ll become rubbery. Fresh crawfish tails work best, but frozen will work too if thoroughly thawed and patted dry first.

Ingredient Substitutions

  • crawfish: shrimp, crab, or chicken
  • low fat evaporated milk: regular evaporated milk or half-and-half
  • fettuccini: linguine, penne, or whole wheat pasta

Equipment Needed

  • Cast iron or thick-bottomed skillet
  • Large pot for boiling pasta
  • Colander for draining pasta

Historical Context

Traditional Louisiana crawfish pasta dishes are typically rich and indulgent with heavy cream and butter. This health-conscious version became popular in the 1990s as cooks looked for ways to enjoy Cajun flavors with fewer calories and less fat.