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Ingredientes
- 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
Direcciones
- 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.
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