Cajun and Creole Recipes
Cajun Shrimp or Crawfish Fettuccine
Yield: 6 servings
Ingredients
- 1 pound dry fettuccine
- 1/2 cup butter, 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
- 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
Instructions
- 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 over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and sauté 2 to 3 minutes.
- Add the garlic and 2 teaspoons of the Cajun seasonings and sauté 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. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, sauté until shrimp are no longer pink.)
- Add to the sauce and pour over the pasta.
- Serve with additional Parmesan cheese.
Notes
* Chicken may be substituted for the shrimp or crawfish.