Cajun Fettucine

81

servings

min

min

min

Trans-fat Free, Low Carb

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	*

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

710	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	*