* 1 pound shrimp, or 1 pound crawfish tails, or 1 pound scallops, or 2 dozen fresh shucked oysters * 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
How to make Fettuccine Cadien
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. The cream sauce should be slightly thick. Remove from heat. 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. 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. 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.
