After Boil Crawfish Fettuccine
Difficulty: Medium
Calories
850
kcalTotal time
1
hourIngredients
2 tbsp. unsalted butter
2 tbsp. Extra Virgin Olive Oil
2 tbsp. chopped green onions (or shallots)
1/3 cup dry white wine
25-30 Crawfish fat from 25-30 heads (I use the back if a baby spoon to remove)
2 cups pasta water
10 lbs. of seasoned boiled crawfish (yielded 1.2 pounds of meat)
1 Jar Sal & Judy
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 jar of SJ Alfredo Sauce.
- Add 1 and 1/2 – 2 cups of pasta water to 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 and 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
Did you make this recipe?
Tag @salandjudys on Instagram and hashtag it
Like this recipe?
Follow us @salandjudys on Pinterest
Did you make this recipe?
Follow us on Facebook
