Confession – I am a total major sports event junkie.
Obviously, if you know me or have been reading this little blog ‘o mine for a while, you know that I could spend (and do spend!) my Fall Saturdays tuned in to college football. That’s just a given.
I’m talking about sports that I don’t really pay much attention to throughout the year unless it’s a big (read: rivalry or very meaningful) game. So while I read what’s going on and try to keep up with our local Memphis Tigers, I do not feel obligated to watch every single game or keep up with opponents during the season.
But now we’ve entered March Madness…whole different (pardon the pun) ball game. Heck, any excuse to make some festive food and watch sports is cool with me. But this one is different – it’s not one event, it’s days and hours of amazingness!
Like last night, I came home, ran in the door and turned on the TV to catch the very intense last seconds of the Gonzaga game. Then I had to watch the end of the Oregon game.
Do you see where I’m going with this?
Quick meals are a must!
A few weeks ago, I tried a new seafood pasta recipe. It is the perfect recipe for a weeknight because it’s quick, easy and delicious – but it’s fancy enough to throw together for a weekend too.
Oh, right, and it’s WW friendly. Throw in a glass of wine and you’re doing it up right!
Crawfish Fettuccini (Serves 2 / 10 WW points per serving)
4 oz. fettuccini (I used Ronzoni Garden Delight)
1/2 small yellow onion, chopped
1/2 green bell pepper, chopped
1 1/2 Tbsp. reduced-calorie margarine
1 tsp. minced garlic
8 oz. frozen crawfish tails, thawed
1/2 cup fat-free half and half
1/2 Tbsp. paprika
1/2 Tbsp. Cajun seasoning
2 small tomatoes, diced
Tabasco sauce (optional)
Spray a medium skillet with non-stick spray. Melt margarine over medium heat and add bell pepper, onion and garlic. Saute 5 minutes until softened. Stir in crawfish tails and cook another 3-5 minutes until they curl slightly.
While the vegetables are cooking, go ahead and boil water for your pasta.
Reduce heat to medium-low. Stir in half and half, paprika and Cajun seasoning. After this step, go ahead and add your pasta to the boiling water.
Cook crawfish sauce for 7-10 minutes, stirring frequently and allowing the sauce to thicken. Add a few drops of Tabasco for a little additional spice. Once your sauce has thickened, reduce heat to low, stir in tomatoes. You don’t want them to cook too much, so do this when you are almost ready to serve.
Drain your pasta and divide among plates. Top with crawfish sauce.
I’d say total time including prep and cooking is 30 minutes. Not too shabby right?
Hope y’all have a great weekend!
Oh this looks fantastic! Looks like it would serve more than two. Yummy
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The sauce does cook down a bit, so it’s the perfect amount for 2 – but easily doubled for a group or for some easy leftovers!