Bert’s Low Fat Crawfish Fettuccini

  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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  • 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


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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Kaplan, Louisiana Louisiana
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