Ingredients
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3 cups cooked fettuccine
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1/4 lb butter
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2 tablespoons chopped garlic
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3 tablespoons chopped green onions
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1/4 cup sliced mushrooms
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1/2 cup diced andouille sausage
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1/2 cup diced shrimp, peeled and deveined
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1/2 cup sauted crabmeat or 1/2 cup crawfish
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1/2 ounce dry white wine
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1 tablespoon lemon juice
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1 cup heavy whipping cream
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1/4 cup mixed bell pepper (red, green, yellow)
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1/4 lb chipped cold butter
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1 tablespoon chopped parsley
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salt and pepper
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1/2 cup diced tomato
Instructions
- In a cast iron pot (3 qt), melt butter over med-high heat.
- Add green onions, mushrooms and andouille.
- Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
- Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
- Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
- Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
- Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
- Do not stir with a spoon.
- Continue adding butter until all is incorporated.
- Remove from heat, add parsley and season to taste using salt and pepper.
- Gently fold in cooked fettudcine and serve.
- This is also good served cold as a pasta salad.