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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
3 cups cooked spinach fettuccine
1/4 lb butter
1 tbsp chopped garlic
1/4 cup chopped green onions, sliced mushrooms, diced tomatoes, diced andouille, 50 count peeled and deveined shrimp, lump crabmeat and cooked crawfish tails
1 oz dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper and butter
1 tbsp chopped parsley
Salt and pepper, to taste
In a saucepan, melt butter. Add next 5 ingredients. Saute 3-5 minutes or until vegetables are tender. Add seafood. Cook an additional 10 minutes. Deglaze pan with wine and lemon juice, and continue cooking until volume is reduced by 1/2. Add cream and, stirring constantly, reduce to until cream is thick and a sauce consistency, approximately 5 minutes. Remove from pan and keep warm.
Add pepper and butter, 2-3 pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate. Continue adding butter until all is incorporated. Remove from heat, add parsley and seasoning with salt and pepper, to taste. Gently fold in cooked pasta and serve.
NOTE: May be served cold.
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CAJUN SEAFOOD FETTUCCINE
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
3 cups cooked spinach fettuccine
1/4 lb butter
1 tbsp chopped garlic
1/4 cup chopped green onions, sliced mushrooms, diced tomatoes, diced andouille, 50 count peeled and deveined shrimp, lump crabmeat and cooked crawfish tails
1 oz dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper and butter
1 tbsp chopped parsley
Salt and pepper, to taste
In a saucepan, melt butter. Add next 5 ingredients. Saute 3-5 minutes or until vegetables are tender. Add seafood. Cook an additional 10 minutes. Deglaze pan with wine and lemon juice, and continue cooking until volume is reduced by 1/2. Add cream and, stirring constantly, reduce to until cream is thick and a sauce consistency, approximately 5 minutes. Remove from pan and keep warm.
Add pepper and butter, 2-3 pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate. Continue adding butter until all is incorporated. Remove from heat, add parsley and seasoning with salt and pepper, to taste. Gently fold in cooked pasta and serve.
NOTE: May be served cold.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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