Cajun Fettuccine

Recipe Ingredients

3 cups	711ml	Cooked spinach fettuccine
1/4 lb	113g / 4oz	Butter
1 tablespoon	15ml	Chopped garlic
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	59ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Diced tomatoes
1/2 cup	73g / 2.6oz	Diced andouille
1/2 cup	118ml	-- ¥
50		Count shrimp - peeled and deveined
1/2 cup	31g / 1.1oz	Lump crabmeat
1/2 cup	118ml	Cooked crawfish tails
1 oz	28g	Dry white wine
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Heavy whipping cream
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 lb	113g / 4oz	Chipped cold butter
1 tablespoon	15ml	Chopped parsley
		Salt and cracked black pepper to taste

Recipe Instructions

In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille. Saute three to five minutes or until all vegetables are wilted. Add shrimp, crabmeat and crawfish. Cook for an additional ten minutes.

Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes. Add diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner.

Do not stir with a spoon, as butter will break down and separate if hot spots develop in the pan. Continue adding butter until all is incorporated. Remove from heat, add parsley and season to taste using salt and pepper. Gently fold in cooked fettuccine and serve. May be chilled and served as a cold pasta salad.

Source:
Vicky Morgan

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.