Creole Fettuccini with Seafood
A great demonstration of the versatility of Cajun spices, which are simply boiled in this case. In this recipe, the spices have a linking effect and help stabilize the emulsion and thicken the sauce.
Ingredients
- ½ lb (250g) shrimp, deveined
- ½ lb (250g) dry fettuccine
- 1 tsp Cajun spices, ground
- ¼ tsp white pepper, ground
- ¼ tsp oregano
- ¼ tsp garlic powder
- 1 tsp lemon juice
- ¼ lb (125g) unsalted butter, cold
- 3 cloves garlic, chopped
- ½ bunch scallions, sliced fine
- ½ cup crab meat or fresh scallops
Fish Stock (fumet)
- Shrimp peels
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 stick celery, chopped
- 1 cup white wine
Method
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1
Put all the fish stock ingredients in a pot with 2 cups of water. Bring to a boil, turn down the heat, and let simmer for 30 minutes, uncovered. Strain and reserve.
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2
Put the fettuccine in a pot with salted boiling water to cook.
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3
Meanwhile, put a large pot on high heat. Add 1½ cups of the fish stock, Cajun spices, pepper, oregano, garlic, and lemon juice.
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4
Bring to a boil, add the cold butter in large cubes, shrimp, garlic and green onions.
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5
Stir without stopping until the butter is melted and the sauce becomes creamy.
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6
Add the remaining seafood and heat (1-2 minutes).
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7
Make sure the pasta is fully cooked. Just before it is cooked, drain them and add to the sauce. Mix well, cook one minute, and serve immediately.
