Cajun Fettucine
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta, spinach fettuccine
cooked |
*
|
| 113.4 | g |
butter
|
|
| 15 | ml |
garlic
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
mushrooms
sliced |
|
| 118 | ml |
tomatoes
diced |
|
| 118 | ml |
andouille
diced |
* |
| 118 | ml |
shrimp
50 count, peeled and deveined |
*
|
| 118 | ml |
crab meat
lump |
|
| 118 | ml |
crawfish tails
cooked |
*
|
| 28.9 | ml/g |
white wine
dry |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 113.4 | g |
butter
chipped cold |
|
| 15 | ml |
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.
