Shrimp and Crawfish Fettucini

INGREDIENTS: (serves 4)
4 oz. Butter (one stick)
2 Tbs chopped fresh Garlic
1/4 C Extra Virgin Olive Oil
1/2 C chopped Bell Pepper
1 C chopped Onions
1/3 C chopped Celery
1/4 C all purpose Flour
2-3 Tbs fresh chopped Parsley leaves (no stems)
2 tsp crushed Red Pepper (or 1 tsp Tony's Creole Seasoning)
1/2 lb med Shrimp (peeled)
1/2 lb peeled Crawfish tails
1/2 C White Wine
1 C half and half
8 oz Mascarpone cheese
8 oz Spinach Fettucini / Linguine
5 Tbs grated Parmesan cheese
fresh ground Black Pepper
Shrimp Boil

STEPS:
(cooking shrimp first is optional) Add shrimp boil to 2 qts of water.  Bring to a boil, add peeled shrimp.  Once the water comes to a re-boil, remove from heat and let shrimp rest in water for one minute.  Save 1/4 C of that water and set aside - then dispose of the rest.

Boil Fettucini in salted water to Al Dente.

Melt butter in heavy pan over medium heat. Add onions, bell peppers & celery and saute - stirring often (about 10 minutes).

Add flour and stir often (approx. 3 minutes). Do not burn. Add the parsley, shrimp and crawfish. Stir and cook until shrimp and crawfish are mixed well (you can add the shrimp raw if you want to skip boiling the shrimp first).  Stir in crushed red pepper. Add wine, half & half and mascarpone cheese.  Blend all together to create a smooth sauce.

Add salt to taste. Return to simmer - do not boil.  Stir often.

Put about 6 oz of Fettucini in a bowl and spoon 1/4 of the mixture on top. Sprinkle with grated Parmesan and add pepper to taste.

Serve with toasted Baguette slices and a Pinot Grigio or Sauvignon Blanc.

The Italian Fisherman Restaurant
2503 Old Shell Road
Mobile, AL 36607
(mid-town, Old Shell Road and Florida St.)
Hours: Tuesday – Saturday, 5:30 pm – 9 pm
251-478-2881
www.theitalianfisherman.net

About the Restaurant:
The Italian Fisherman Restaurant features Authentic Italian flavors, original and fresh Gulf seafood dishes, aged delicious steaks, homemade desserts, extensive wine list. Wine prices are some of the least expensive in Mobile. 

There are several special Wine Dinners planned for April and May.  Just check out the website for details.

The Restaurant is available for private receptions, lunches or dinners.

About the Chef:
Chef John Weichman has been serving fine food and wine to Mobilians and visitors since 1979 at Constantine’s, and Weichman’s All Seasons Restaurant and Catering. He was won national awards and is the past President of Mobile and the Alabama Restaurant Association.  Chef Weichman has also served on the Board of the National Restaurant Association.