Cajun Fettuccine

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  • 1 pound dry fettuccine
  • 1/2 cup butter or margarine, divided
  • 1 bunch green onions, green and white parts, chopped
  • 12 ounces white button mushrooms, cleaned and sliced
  • 1 red bell pepper, cored, seeded and sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon Cajun seasoning
  • 1 pound frozen cooked and peeled crawfish tails, thawed and drained, or peeled and deveined shrimp, or chicken
  • 2 cups whipping cream or half-and-half
  • 1/2 cup dry sherry, optional
  • 1/2 cup shredded Parmesan cheese


Step 1

Bring a large pot of water to a boil. Add the fettuccine and cook according to package directions.

Step 2

Heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet.

Step 3

Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes.

Step 4

Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more.

Step 5

Add the cream or half-and-half, bring to a boil and reduce to a simmer.

Step 6

Stir in the sherry and Parmesan and keep warm.

Step 7

In another skillet, melt the remaining 2 tablespoons of butter or margarine.

Step 8

Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.)

Step 9

Add to the sauce and pour over the pasta.

Step 10

Serve with additional Parmesan cheese.

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