CHEF SHAWN HULIN’S LOW-FAT CRAWFISH FETTUCCINE

1 Lb. Crawfish Tails

1 Small Onion, diced

2 Medium Mushrooms, sliced

8 oz. Low-Fat Philadelphia Cream Cheese

1 Cup Skim Milk

3 oz. Non-Fat Butter

12 oz. Fettuccine

Low-Fat Parmesan Cheese to taste

Salt and Pepper

Parsley(optional)

Boil Fettuccine and set aside. Rinse crawfish under running water to remove fat.

In a saucepan, combine cream cheese and skim milk. You may want to thicken the

Mixture by adding a blonde roux made with 1 Tablespoon melted non-fat butter

And 1 Tablespoon flour. Cook over low heat until blended. Add a little low-fat

Parmesan Cheese. In a separate saucepan, sauté onions and mushrooms in non-fat

Butter until tender. Add crawfish and seasonings. Cook for 15 minutes over low

Heat. Combine crawfish and cream sauce and mix well. Pour over fettuccine.

Garnish with parsley, if desired. Serves 4

Stephanie Desormeaux