- ¼ cup butter
- ¼ cup all-purpose flour
- ½ tsp garlic salt
- 2 cups half and half
- 2 cloves garlic, minced
- 1 Tbsp Zatarain’s parsley flakes
- 1/3 cup grated Parmesan cheese
Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Description: You've never had pasta like this before. It's by far the best crawfish fettuccine on the market today. In fact, if you're not happy with it, we'll give you a store credit. Believe us, it's that good. Made with Louisiana crawfish tails and fresh ingredients. ALREADY COOKED. Heat in oven or microwave. Serves 3.
Description: This creamy dish combines Louisiana crawfish tails, shrimp and crab with fettuccine pasta in a velvety cheese sauce with onions, garlic, bell pepper, green onions and Cajun spices including cayenne pepper that lends a spicy zing to this flavorful dish. C'est si bon!Learn More