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Holly's Crawfish Fettuccine

Crawfish Fettuccine Recipe

Holly say's she often doubles this recipe when she wants to cook for a crowd.

This is a great "make ahead" recipe and ready to go, when you are!


  • 1 (8-ounce) package fettuccine
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 green bell pepper, cored and chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) can evaporated skim milk
  • 4 ounces reduced-fat pasteurized cheese spread
  • 1/2 cup shredded, part-skim, mozzarella cheese
  • 1 pound crawfish tails, rinsed and drained
  • 2 tablespoons chopped parsley
  • 1 tablespoon Worcestershire sauce
  • 1 bunch green onion, chopped


  1. Cook fettuccine according to directions on package. drain and set aside.
  2. In a large nonstick pot, melt butter and sauté onion, green pepper, and garlic until tender. Add flour and stir until combined.
  3. Gradually stir in milk until mixture is smooth and bubbly. Add cheese spread and mozzarella, stirring until melted. Add the remaining ingredients, except green onions, and cook for 2 minutes or until heated.
  4. Toss with pasta and green onions and serve.

Nutritional information per serving:
Calories 376, Calories from fat 18%, Fat 7 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 563 mg, Carbohydrate 46 g, dietary Fiber 3 g, Sugars 14 g, Protein 30 g, Diabetic exchanges: 2 starch, 1/2 fat-free milk, 1 vegetable, 3 lean meat

Recipe and photo courtesy of Louisiana Crawfish Promotion and Research Board and Holly Clegg, used with permission. Watch Holly prepare Crawfish Fettuccine!

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