Shrimp Or Crawfish Fettucini

Name: Shrimp Or Crawfish Fettucini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 1/2 onions; 1 medium bell pepper; 1/4 c. flour; 2 tsp. dehydrated parsley; 2 lb. seafood (shrimp, crawfish); 1/2 pt. half and half; 1/2 lb. Velveeta; 1 lb. fettucini noodles; Parmesan cheese

Eats Now Editorial Team · 716 kcal · Seafood

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Shrimp Or Crawfish Fettucini – a delicious recipe with butter, onions, bell pepper, flour, parsley, seafood. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 stick butter
1 1/2 onions
1 medium bell pepper
1/4 c. flour
2 tsp. dehydrated parsley
2 lb. seafood (shrimp, crawfish)
1/2 pt. half and half
1/2 lb. Velveeta
1 lb. fettucini noodles
Parmesan cheese

1
Melt butter; add onions and bell pepper and cook until tender. Add flour and cook 10 to 12 minutes.
2
Stir constantly so not to stick.
3
Add crawfish and parsley.
4
Cover and cook 15 minutes. Keep stirring often.
5
Add half and half, cheese and garlic. Season; cover and cook over low heat about 30 minutes.
6
Serve over noodles.

716

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick butter, 1 1/2 onions, 1 medium bell pepper, 1/4 c. flour, and more.

Yes, Shrimp Or Crawfish Fettucini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
716 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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