Cajun Fettuccine
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In the '80's, the Cajun craze hit the nation. Chef Paul Prudhomme dazzled the world with his spicy, flavorful recipes. And then, of course, along came Emeril Lagasse who brought the tastes of Louisiana to the masses.
This recipe calls for crawfish tails, but shelled and deveined shrimp may be more to your taste. Spice up your fettuccine to your family's tastes, using more or less of Cajun seasoning.
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, or to taste
1 pound frozen cooked and peeled crawfish tails, thawed, drained or shrimp
2 cups whipping cream, or half-and-half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheeseBring 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, if using, 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 the shrimp until pink). Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.
Makes 6 servings
NOTE - Feel free to substitute cubed boneless, skinless chicken for the crawfish or shrimp. And, add 1/2 pound of smoked sausage to the sauce for another variation.