Bourbon Street Fettuccine Recipe
blackened shrimp, crawfish, and andouille sausage with tomatoes and green onions in a spicy cajun cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Shrimp
Season shrimp with cajun seasoning, salt, and black pepper. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until cooked through. Remove shrimp and set aside.
- 3
- 4
Combine Ingredients
Add crawfish, cherry tomatoes, and green onions to the skillet. Stir and cook for another 2-3 minutes until tomatoes start to soften.
- 5
Make the Sauce
Lower the heat and add heavy cream to the skillet. Stir to combine and let simmer for 3-5 minutes until the sauce thickens slightly.
- 6
Combine Pasta and Sauce
Add cooked fettuccine and blackened shrimp back to the skillet. Toss to coat the pasta in the sauce. Adjust seasoning with salt and pepper as needed.
- 7
Serve
Serve immediately, garnished with additional green onions if desired.
