This classic Italian dish gets a Cajun treatment with the addition of spices and lump crabmeat.
2 tablespoons butter
2 tablespoons minced garlic
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
4 cups heavy whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon Tony Chachere's Creole Seasoning
1/2 tablespoon salt
1 1/2 teaspoons hot sauce
1 pound lump crabmeat
1 pound fettuccini, cooked according
to package directions
1/4 cup chopped green onions
2 tablespoons minced parsley
1. Heat butter in a large skillet over medium heat until melted. Add garlic, basil, and oregano and saute for 1 minute.
2. Add heavy whipping cream, Parmesan cheese, salt, Tony Chachere's Creole Seasoning and hot sauce. Simmer over medium heat until cream starts to reduce and thicken.
3. Add crabmeat and simmer for 1 minute. Add pasta and cook until pasta is heated.
4. Stir in green onions and parsley and simmer for an additional minute.
Yields 4-6 servings.
Recipe compliments of Chef Patrick Mould.