Post by April B. on Feb 17, 2003 9:34:35 GMT -6
Cajun Fettuccine
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 the fettuccine and cook according to package directions.
Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half and half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.
In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the 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 the pasta. Serve with additional Parmesan cheese.
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 the fettuccine and cook according to package directions.
Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half and half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.
In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the 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 the pasta. Serve with additional Parmesan cheese.
I used crawfish tails because they are becoming more readily available pre-peeled and cooked in the freezer section of many seafood departments. Most are packaged in Thailand, but many seafood purveyors will special order Louisiana crawfish when asked. Peeled, deveined shrimp are a more readily available alternative.
Spice up your fettuccine to your family's tastes, using as little as one teaspoon or as much as one tablespoon of Cajun seasoning. Any brand will do, but I used the seasoning that's made especially for seafood when testing the recipe.
Feel free to substitute cubed boneless, skinless chicken for the crawfish or shrimp. And, add half a pound of smoked sausage to the sauce for another variation. This rich recipe is the perfect way to spice up your entertaining or special occasions.
Spice up your fettuccine to your family's tastes, using as little as one teaspoon or as much as one tablespoon of Cajun seasoning. Any brand will do, but I used the seasoning that's made especially for seafood when testing the recipe.
Feel free to substitute cubed boneless, skinless chicken for the crawfish or shrimp. And, add half a pound of smoked sausage to the sauce for another variation. This rich recipe is the perfect way to spice up your entertaining or special occasions.