Wednesday, February 27, 2013

Creole Fettuccine

This pasta dish is like having a taste of New Orleans in the comfort of your home. It's creamy and full of that Cajun flavor you're looking for.

Creole Fettuccine

1 lb cooked shrimp, peeled
1/2 tbsp Creole seasoning
Salt and pepper

1. Pat the shrimp dry, season shrimp, set aside.

1 egg
1 pint heavy cream

2. Mix with a fork until combined, set aside.

Olive oil
1 garlic, minced
1 green bell pepper, sliced
1/2 tbsp Creole seasoning
1 c Parmesan, shredded
1 lb cooked fettuccine
1/4 basil, julienned
2 scallions, chopped

3. Add olive oil to a deep skillet over medium-high heat. Add the garlic and bell pepper and cook until tender. Add the creole seasoning. Add the seasoned shrimp prepared earlier. Cook for a couple of mins. Then slowly add in the cream mixture prepared earlier. Bring to a boil then reduce to a simmer. Simmer until slightly thickened. Mix in the cheese. Season with salt and pepper. Toss in the cooked fettuccine. Finish with the scallions and basil.