Cajun Fettucine
Submitted by lindsayjacobsen7
Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThree kinds of shellfish, andouille sausage, and a sauce that would make a French chef tip their toque. This is Cajun cooking at its most indulgent.
Shrimp, lump crab, and crawfish tails get sautéed with garlic, mushrooms, tomatoes, and diced andouille, then deglazed with white wine and lemon juice. Heavy cream reduces until thick, and cold butter gets swirled in pat by pat for a glossy, velvety finish.
All of it folds into spinach fettuccine with a scatter of red bell pepper and fresh parsley.
Chef Tips
- Swirl the cold butter into the sauce by moving the pan, not stirring with a spoon. A spoon creates hot spots that break the emulsion and leave you with greasy, separated butter.
- Add the butter a few pats at a time. Each batch needs to melt and incorporate fully before you add more.
- This also works beautifully chilled as a cold pasta salad for summer gatherings.
- Use spinach fettuccine for the color contrast. It makes the pink shrimp and white crab really pop on the plate.
Ingredients
Directions
In a two quart heavy bottom sauce pan, melt butter over medium high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille.
Sauté 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.
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