Fettuccine Cadien

Fettuccine Cadien

  • 1 pound shrimp, or 1 pound crawfish tails, or 1 pound scallops, or 2 dozen fresh shucked oysters
  • 1/2 pound tasso, diced
  • 2 cups heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 2 teaspoons fresh basil
  • 2 teaspoons fresh thyme
  • 1 pound fettuccine
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped

Method –  In a large, heavy skillet over medium heat, bring the cream to a boil. Add the tasso, salt, peppers, and herbs, and let simmer for 8-10 minutes. The cream sauce should be slightly thick. Remove from heat. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente; approximately 10 minutes. Drain the pasta. Return the sauce to a simmer. Stir in the shrimp (or crawfish, scallops, oysters, et c.), green onions, and parsley, and cook until the shrimp turn pink (or until the oysters curl around the edges); approximately 3-4 minutes. Drain the pasta and divide among bowls. Ladle the sauce over the pasta and toss. Serve with freshly grated parmigiano-reggiano cheese. Serves 4-6.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Phrosty/recipes/fettuccine-cadien
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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