Cajun Shrimp and Crab Pasta
16 oz. fettuccini
1 T Salt
1 lb. Medium Shrimp Peeled and Deveined
½ lb. Lump Crab Meat
1 T Igotchu Cajun Creole Seasoning
1 tsp. Igotchu Seafood Seasoning
4 Cloves Garlic Minced
3 T Olive Oil
½ Stick Butter
½ qt. Heavy Whipping Cream
1 C Grated Parmesan Cheese
Bring large stock pot filled 3/4th with water and 1 tablespoon of salt to rolling boil over medium high heat. Cook fettuccini for 13 minutes stirring occasionally to prevent sticking. Drain in colander and toss with 1 tablespoon of olive oil. In large skillet add 2 tablespoons of olive oil and heat over medium high heat. Season shrimp with 2 teaspoons of Igotchu cajun creole seasoning and 1 teaspoon of Igotchu seafood seasoning. Sauté seasoned shrimp in skillet for 2 to 3 minutes until pink and cooked through. Add crab meat to shrimp toss and set aside. In large sauce pan add ½ quart of heavy whipping cream and ½ stick of butter bring to simmer while stirring and add 2 teaspoons Igotchu cajun creole seasoning and 4 cloves minced garlic. Stir to combine well and bring back to simmer. Slowly add 1 cup of grated parmesan cheese and stir until cheese is melted and sauce is smooth. Simmer while stirring for 5 minutes. Add cooked shrimp and crab to sauce and stir well to combine. Serve sauce over cooked fettuccini and serve
