Cajun Fettuccine

• 3 cups fettuccine cooked spinach
• 1 pound butter
• 1 tablespoon chopped garlic
• green onions cup chopped
• 1 cup sliced mushrooms
• 1 cup diced tomatoes
• andouille cup diced
• 1 cup shrimp 50 count, peeled and deveined
• 1 cup lump crabmeat
• crawfish cup cooked, tails
• 1 ounce dry white wine
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
• red bell pepper cup diced
• butter pound chipped cold
• 1 tablespoon chopped parsley
• salt
• cracked black pepper

1. In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Sauteethree to five minutes or until all vegetables are wilted. Add shrimp, crabmeat and crawfish.
2. Cook for an additional ten minutes. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes. Add diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate if hot spots develop in the pan. Continue adding butter until all is incorporated. Remove from

butter, garlic, green onions, mushrooms, tomatoes, shrimp, lump crabmeat, crawfish, white wine, lemon juice, heavy whipping cream, red bell pepper, butter, parsley, salt, cracked black pepper

Taken from www.yummly.com/recipe/Cajun-Fettuccine-1648634 (may not work)