Fettuccine Cadien

OPEN SOURCE FOOD
15Ingredients
45Minutes
1070Calories

Ingredients

US|METRIC
  • 24 shucked oysters
  • 1 pound shrimp
  • 1 pound scallops
  • 1 pound scallops
  • 1/2 pound tasso (diced)
  • 2 cups heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 2 teaspoons fresh basil
  • 2 teaspoons fresh thyme
  • 1 pound fettuccine
  • 1/2 cup green onions (chopped)
  • 1/2 cup parsley (chopped)
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    Directions

    1. 1. In a large, heavy skillet over medium heat, bring the cream to a boil. Add the tasso, salt, peppers, and herbs, and let simmer for 8-10 minutes.
    2. 2. The cream sauce should be slightly thick. Remove from heat.
    3. 3. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente; approximately 10 minutes. Drain the pasta.
    4. 4. Return the sauce to a simmer. Stir in the shrimp (or crawfish, scallops, oysters, et c.), green onions, and parsley, and cook until the shrimp turn pink (or until the oysters curl around the edges); approximately 3-4 minutes.
    5. 5. Drain the pasta and divide among bowls. Ladle the sauce over the pasta and toss. Serve with freshly grated parmigiano-reggiano cheese. Serves 4-6.
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    NutritionView More

    1070Calories
    Sodium60% DV1430mg
    Fat80% DV52g
    Protein139% DV71g
    Carbs26% DV79g
    Fiber16% DV4g
    Calories1070Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat28g140%
    Trans Fat
    Cholesterol380mg127%
    Sodium1430mg60%
    Potassium1230mg35%
    Protein71g139%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A50%
    Vitamin C35%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.