|3 cups||Cooked spinach fettuccine|
|1 tablespoon||Chopped garlic|
|¼ cup||Chopped green onions|
|¼ cup||Sliced mushrooms|
|½ cup||Diced tomatoes|
|½ cup||Diced andouille|
|½ cup||50 count shrimp, peeled and deveined|
|½ cup||Lump crabmeat|
|½ cup||Cooked crawfish tails|
|1 ounce||Dry white wine|
|1 tablespoon||Lemon juice|
|1 cup||Heavy whipping cream|
|¼ cup||Diced red bell pepper|
|¼ pounds||Chipped cold butter|
|1 tablespoon||Chopped parsley|
|Salt and cracked black pepper to taste|
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.
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