Crawfish Fettuccine Recipe

Thaw crawfish if frozen. In a Dutch oven or very large saucepan, cook fettuccine according to package directions. Drain; return to pot.

Meanwhile, in a large saucepan or skillet, cook the pepper, onion, and garlic in butter about 5 minutes or until tender. Stir in flour, ground red pepper, and salt. Add half and half, light cream, or milk. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until melted. Remove from the heat. Stir in crawfish and parsley. Pour sauce over fettuccine in pot, tossing gently to coat. Spread mixture evenly in an ungreased 3 quart baking dish. Springkle with parmeasan cheese. Bake, covered in a 350 oven for 20-25 minutes