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  Recipe Home » Pasta » Cajun Fettucine
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  Cajun Fettucine
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 344
Ingredients:
3 cup Cooked spinach fettuccine
1/4 lb Butter
1 tbsp Chopped garlic
1/4 cup Chopped green onions
1/4 cup Sliced mushrooms
1/2 cup Diced tomatoes
1/2 cup Diced andouille
1/2 cup 50 count shrimp, peeled and deveined
1/2 cup Lump crabmeat
1/2 cup Cooked crawfish tails
1 oz Dry white wine
1 tbsp Lemon juice
1 cup Heavy whipping cream
1/4 cup Diced red bell pepper
1/4 lb Chipped cold butter
1 tbsp Chopped parsley
Salt and cracked black pepper to taste
Instructions:
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Saute 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.
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