Creole Seafood Fettuccine Recipe
Shrimp, mussels, crawfish, asparagus, spinach, onions, sun-dried tomatoes, Cajun cream sauce, fettuccine.
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Ingredients
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Seafood
Vegetables
Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Seafood and Vegetables
- 2
Sauté Vegetables
In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until softened, about 3-4 minutes.
- 3
Add Asparagus and Spinach
Add the asparagus pieces and sauté for another 3-4 minutes until tender. Stir in the spinach and sun-dried tomatoes, cooking just until the spinach wilts.
- 4
Cook Seafood
Add the shrimp, mussels, and crawfish to the skillet. Cook until the shrimp turn pink and mussels open, about 4-5 minutes.
Making the Sauce
- 5
Prepare Cajun Cream Sauce
In a small bowl, mix the heavy cream with Cajun seasoning and minced garlic. Pour this mixture into the skillet with the seafood and vegetables.
- 6
Combine and Season
Stir to combine everything, allowing the sauce to simmer for about 5 minutes. Season with salt and black pepper to taste.
Combine and Serve
- 7
Mix with Fettuccine
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the creamy sauce and seafood.
- 8
Serve
Plate the Creole Seafood Fettuccine and serve hot, garnished with additional Cajun seasoning if desired.