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.
- 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
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.
Put the fettuccine in a pot with salted boiling water to cook.
Meanwhile, put a large pot on high heat. Add 1½ cups of the fish stock, Cajun spices, pepper, oregano, garlic, and lemon juice.
Bring to a boil, add the cold butter in large cubes, shrimp, garlic and green onions.
Stir without stopping until the butter is melted and the sauce becomes creamy.
Add the remaining seafood and heat (1-2 minutes).
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.