Try this Cajun Fettucine recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 437 | ||
Calories from Fat: 408 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.4g | 60 % | |
Saturated Fat 28.5g | 142 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 142.5mg | 44 % | |
Sodium 380.5mg | 13 % | |
Potassium 177.7mg | 5 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.2g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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