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Cajun Fettucine

 

76

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

3 cups pasta, spinach fettuccine
cooked
*
¼ pound butter
1 tablespoon garlic
chopped
¼ cup scallions, spring or green onions
chopped
¼ cup mushrooms
sliced
½ cup tomatoes
diced
½ cup andouille
diced
*
½ cup shrimp
50 count, peeled and deveined
*
½ cup crab meat
lump
½ cup crawfish tails
cooked
*
1 ounce white wine
dry
1 tablespoon lemon juice
1 cup heavy whipping cream
¼ cup sweet red bell peppers
diced
¼ pound butter
chipped cold
1 tablespoon parsley leaves
chopped
1 x salt and black pepper
to taste
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 43694% of calories from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 280mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 39% Vitamin C 22%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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