You may also like
Categories:
butter garlic green onions mushrooms tomatoes andouille shrimp lump crab meat white wine lemon juice heavy whipping cream red bell pepper butter parsley salt
Viewed: 62 - Published at: 8 years agoIngredients
- 3 c. cooked spinach fettuccine
- 1/4 lb butter
- 1 Tbsp. minced garlic
- 1/4 c. minced green onions
- 1/4 c. sliced mushrooms
- 1/2 c. diced tomatoes
- 1/2 c. diced andouille
- 1/2 c. shrimp (50-count) peeled and deveined
- 1/2 c. lump crab meat
- 1/2 c. cooked crawfish tails
- 1 ounce dry white wine
- 1 Tbsp. lemon juice
- 1 c. heavy whipping cream
- 1/4 c. diced red bell pepper
- 1/4 lb chipped cool butter
- 1 Tbsp. minced parsley salt and cracked black pepper to taste
Method
- In a two qt heavy bottom sauce pan, heat butter over medium high heat.
- Add in garlic, green onions, mushrooms, tomatoes and andouille.
- Saute/fry three to five min or possibly till all vegetables are wilted.
- Add in shrimp, crab meat and crawfish.
- Cook for an additional ten min.
- De glaze pan with white wine and lemon juice, and continue cooking till volume of liquid is reduced to one half.
- Add in heavy whipping cream and, stirring constantly, reduce till cream is thick and of a sauce like consistency, approximately five min.
- Add in diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner.
- Don't stir with a spoon, as butter will break down and separate if warm spots develop in the pan.
- Continue adding butter till all is incorporated.
- Remove from heat, add in parsley and season to taste using salt and pepper.
- Gently mix in cooked fettuccine and serve.
- May be chilled and served as a cool pasta salad.
