When we get crawfish, our eyes are almost always bigger than our stomach. (More, please!) So I have these little freezer bags full of crawfish in the freezer. This recipe is a perfect way to use those!
1 ziploc bag of frozen crawfish (about 2 cups)
2 tbsp butter
1 block cream cheese
1 cup milk
1 lb fettucine
Thaw the crawfish. Prepare the pasta as described on bag or box. Melt the butter over medium heat in a Dutch oven and add garlic and crawfish. Add cream cheese and melt. Slowly add 1 cup milk. (If you want it to be a thicker sauce, you can use half heavy cream and half milk.) Put the drained pasta in with the sauce and mix. Warm and serve with fresh parsley and Parmesan cheese on top.