After Boil Crawfish Fettuccine
Ingredients
Directions
Difficulty: Medium
Calories: 850 kcal
Total time: 1 hour
Ingredients
-
2 tbsp. Unsalted butter
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2 tbsp. Extra Virgin Olive Oil
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2 tbsp. Chopped green onions (or shallots)
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1⁄3 cup Dry white wine
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25-30 Crawfish fat from 25-30 heads (I use the back if a baby spoon to remove)
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2 cups pasta water
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10 lbs. of seasoned boiled crawfish (yielded 1.2 pounds of meat)
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1 Jar Sal & Judy
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1 lb. long cut pasta (ex: fettuccine)
Directions
- Prepare pasta according to package directions. (reserve 2 cups of pasta water)
- TO MAKE THE SAUCE — Heat butter and EVOO in a pot over medium heat
- Add green onions and sauté 1-2 minutes
- Add crawfish fat
- Add white wine and reduce 1-2 minute
- Add a jar of Sal & Judy’s Alfredo Sauce.
- Add 1 and 1/2 – 2 cups of pasta water to the sauce to keep it from drying out. (Tip: pour pasta water into the Alfredo jar and shake to get the remainder of the sauce.)
- Stir and simmer until heated through.
- Add crawfish meat to the pot.
- Add pasta
- Stir to combine and serve promptly. Optional: garnish with chopped green onions. *Tip: Reserve more pasta water that can be used to rehydrate your sauce if it gets too dry.
- If Crawfish are not seasoned well add Sal and Judy’s Creole Seasoning to taste. If using bagged tails use 1-2 tablespoons of Sal & Judy’s Creole Seasoning
Notes
- sodium 1170 | protein 46 | calories 850kcal | cholesterol 305 | sugar 5 | fat15 | saturated fat 15 | unsaturated fat 16 | trans fat 0 | carbohydrates 89 | fiber 4