Étouffée Cream:

• 3 ½ tablespoons unsalted butter
• 3 ½ tablespoons flour
• 1 red onion, chopped
• 1 each, green and red bell pepper, seeded, stemmed and chopped
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• ¼ cup tomato paste
• 1 (10 oz) can clam juice
• 1 tablespoon Cajun seasoning (I prefer Tony Chachere's)
• ½ teaspoon each, cayenne pepper and freshly ground black pepper
• 1 ½ pound large shrimp, rinsed, shelled and deveined
• 1 cup heavy cream
• 1 tablespoon Pernod
• ½ teaspoon sea salt

Garlic Noodles:

• 1 lb fettuccine, prepared al dente state
• 2 tablespoons unsalted butter
• 5 cloves garlic, minced
• ½ tablespoon light brown sugar
• 2 tablespoons fish Sauce
• ½ cup grated Parmesan cheese
• Garnish with 4 green onions, cropped and chopped

 

Method

Start by making étouffée cream by melting butter in a deep skillet and then stir in flour, cook and stir until a dark brown roux forms. Add onion, peppers and celery to skillet and cook and stir continuously for two minutes. Stir in garlic and cook one minute more. Stir in basil, parsley, tomato paste, clam juice, Cajun seasoning, cayenne and black pepper, and shrimp. Cook and stir for 3 minutes, breaking up browned bits from skillet. Stir in heavy cream and cook and stir until sauce has thickened, then stir in Pernod and salt.

For garlic noodles cook fettuccine to al dente state, according to package directions, drain and rinse in colander.

Melt butter in saucepan and cook and stir garlic for 30 seconds. Stir in brown sugar and fish sauce and cook and stir for 1 minute. Toss with drained noodles to coat then toss in Parmesan cheese.

Place 1/6 of the noodles on each of six serving dishes and top with equivalent portions of the shrimp étouffée cream and garnish with green onions.

Contributor: Elaine Sweet

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