Shelly's Recipe

CAJUN FETTUCCINE

Category: Pasta - Seafood

1 pound dry fettuccine
1/2 cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning, in all
1 pound frozen cooked and peeled crawfish tails, thawed and drained, or peeled and deveined shrimp
2 cups whipping cream or half and half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheese

Bring a large pot of water to a boil. Add fettuccine and cook according to package directions.

Meanwhile, heat 2 tablespoons of butter or margarine over medium high heat in a large skillet. Add green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add garlic and 2 teaspoons of Cajun seasonings and saute 3 minutes more. Add cream or half and half, bring to a boil and reduce to a simmer. Stir in sherry and Parmesan and keep warm.

In another skillet, melt remaining 2 tablespoons of butter or margarine. Add crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over pasta. Serve with additional Parmesan cheese.

Makes 6 servings.