Recipe - Cajun Fettucine

3 cup Cooked spinach fettuccine
One fourth pound Butter
1 tablespoon Chopped garlic
One fourth cup Chopped green onions
One fourth cup Sliced mushrooms
One half cup Diced tomatoes
One half cup Diced andouille
One half cup 50 count shrimp, peeled
and deveined
One half cup Lump crabmeat
One half cup Cooked crawfish tails
1 ounce Dry white wine
1 tablespoon Lemon juice
1 cup Heavy whipping cream
One fourth cup Diced red bell pepper
One fourth pound 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 minced 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini