Cajun Fettuccine

Photo: flickr user Bob B. Brown

Ingredients

3 cups cooked spinach fettuccine

pound butter

1 tablespoon chopped garlic

cup chopped green onions

cup sliced mushrooms

cup diced tomatoes

cup diced andouille

cup shrimp, (50 count), peeled and deveined

cup lump crabmeat

cup cooked crawfish tails

1 ounce dry white wine

1 tablespoon lemon juice

1 cup heavy whipping cream

cup diced red bell pepper

pound chipped cold butter

1 tablespoon chopped parsley

salt and cracked black pepper, to taste

Preparation

In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Sauteethree 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