O 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
Cajun Cream Sauce
Method
Preparation
Prep Seafood
In a large bowl, rinse the shrimp and mussels under cold water. Remove the shells from the shrimp and devein, if necessary. Set aside.
Prepare Vegetables
Chop the asparagus into 1-inch pieces and dice the onion. Slice the sun-dried tomatoes into strips.
Cook Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Cooking
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Add the asparagus and sun-dried tomatoes, and cook for another 3-4 minutes.
Prepare Cajun Cream Sauce
Add minced garlic to the skillet and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir in the Cajun seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
Add Seafood
Add the shrimp, mussels, and crawfish to the skillet. Cover and cook for about 5-7 minutes, or until the mussels open and the shrimp are pink and cooked through.
Combine with Fettuccine
Add the cooked fettuccine to the skillet. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.
Add Spinach
Fold in the fresh spinach and cook for another 2-3 minutes, until wilted.