Weight Watchers Fiery Crab Fettuccine Recipes

FIERY FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• While fettuccine cooks, mix milk, red peppers, and Cajun seasoning in blender and mix well (I used an immersion blender in the pan for this step). Pour into fettuccine pan and heat over medium until thickened. Do not boil.
• Add smoked sausage and cooked fettuccine, mixing well. Add green onions last. Turn heat to low and warm through.

WW 8 PT. SEAFOOD LINGUINE MORNAY

Steps:

• In a 10-inch nonstick skillet, heat 2 teaspoons butter until bubbly and hot; add broccoli, mushrooms, and onion and cook, stirring quickly and frequently, until vegetables are tender crisp.
• Using a slotted spoon remove the vegetables from skillet and set aside. In same skillet, heat last 2 teaspoons of butter until hot. Sprinkle butter with flour and stir quickly to combine; cook, stirring occasionally, for 1 minute.
• Gradually stir in milk; cook over medium heat, stirring constantly, until mixture is smooth and thickened.
• Add cheese and cook, stirring frequently, until just melted. Return sauteed vegetables to skillet; add crabmeat, shrimp and linguine and toss to combine.
• Reduce heat to low and cook until thoroughly heated. Sprinkle with salt and pepper and stir to continue.

CRAB FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, over medium heat melt the butter in a small saucepan.
• Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
• Add the flour and salt, stir to blend.
• Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
• Stir in Emeril's Essense and crab, stir to blend.
• Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
• Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
• Serve immediately.