3 cup cooked spinach fettuccine
1/4 lb butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille
1/2 cup 50 count shrimp, peeled and deveine, d
1/2 cup lump crabmeat
1/2 cup cooked crawfish tails
1 oz dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 lb chipped cold butter
1 tbsp chopped parsley
1 salt and cracked black pepper to ta, ste
Directions
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Saute three to five minutes or until all vegetables are wilted. Add
shrimp, crabmeat and crawfish. Cook for an additional ten minutes.
Deglaze pan with white wine and lemon juice, and continue cooking
until volume of liquid is reduced to one half. Add heavy whipping
cream and, stirring constantly, reduce until cream is thick and of a
sauce like consistency, approximately five minutes. Add diced red
bell pepper and chipped butter, two to three pats at a time, swirling
pan constantly over burner. Do not stir with a spoon, as butter will
break down and separate if hot spots develop in the pan. Continue
adding butter until all is incorporated. Remove from heat, add
parsley and season to taste using salt and pepper. Gently fold in
cooked fettuccine and serve. May be chilled and served as a cold
pasta salad.
Servings: 6 servings
Cajun Fettucine Recipe brought to you by Recipe Ideas
Categories: Cajun; Italian; Pasta
The History of Recipes
Experts have found proof that recipes existed way back into history, in fact as far into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these ancient recipes were just very simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Closer to modern times, there were some interesting books dating from the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals cooked for the upper classes of those days. During the succeeding few centuries, the upper-class families of the West strove to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications are greatly in demand mostly due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Cajun Fettucine recipe.
