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Creole Fettuccini with Seafood

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


  1. 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.

  2. 2

    Put the fettuccine in a pot with salted boiling water to cook.

  3. 3

    Meanwhile, put a large pot on high heat. Add 1½ cups of the fish stock, Cajun spices, pepper, oregano, garlic, and lemon juice.

  4. 4

    Bring to a boil, add the cold butter in large cubes, shrimp, garlic and green onions.

  5. 5

    Stir without stopping until the butter is melted and the sauce becomes creamy.

  6. 6

    Add the remaining seafood and heat (1-2 minutes).

  7. 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.