Crawfish Fetticine (recipe by: Melba Sonnier)
- 1 pt. half and half
- small bx. Mexican (mild) Velveta Cheese
- 1 can cream of onion
- 1 lb. raw, peeled shrimp or crawfish tails
- 1 (12 or 16 oz) pkg fetticine noodles
Melt cheese block in half and half on medium heat, stirring constantly.
Boil noodles until tender while you are melting cheese.
Add cream of onion soup to cheese sauce. Keep stirring.
Stir raw shrimp tails into cheese sauce and cook 10-15 minutes on med-low until fully cooked and pink. Keep stirring. Turn heat down if it bubbles.
Drain cooked noodles and add to cheese mixture.
Serve with garlic bread.
With our Farmer's Market quota.
Totally tart-tastic and tasty.
We served it over vanilla ice cream!
You can see the recipe here:
This was our "fun food" project for the day...thanks to Jessica.
The girls dipped and sprinkled and ate a few...just a few.
They were very rich!
Then they dipped and decorated a few more to bring to their sister at work to share with her co-workers.
Oh my goodness! I want to come to dinner at your house! Crawfish Fettucine sounds delish!
Posted by: Charlotte (Matilda) | February 14, 2009 at 06:26 PM
Yes, that pasta looks sooooo good! The 5 of us love pasta, I definitely need to try it! Thanks!
Posted by: Silvia | February 14, 2009 at 09:07 PM
That looks yummy, Cay!!
Posted by: marcie | February 16, 2009 at 07:30 AM
Hope you liked the syrup! I have never had it on ice cream but as I was writing up the recipe I couldn't help but think it would be yummy!
Posted by: Amy | February 18, 2009 at 11:14 AM