If you're serving this as a stand-alone dish, or as a side dish with something other than my Creole-seasoned salmon, add about one tablespoon of Creole seasoning, or to taste.
Melt the butter in a large sauté pan and add the shallot and garlic. Sauté for 2 minutes until translucent.
- 2 pounds fresh linguine, cooked until al dente and drained
- 8 tablespoons butter
- 1/2 cup shallots, minced
- 2 cloves garlic, minced
- 4 cups heavy cream
- 4 large tomatoes, peeled, seeded and diced into 1/4" dice
- 1 bunch green onions, chopped
- 1 cup finely grated Parmagiano Reggiano cheese
- Salt and pepper to taste
Add the cream, tomatoes and green onions, bring to a boil and immediately reduce to a simmer. Cook for about 5 minutes, until the sauce reduces and thickens. Season to taste.
Add the fettuccine and toss. Heat for one minute.
Add the cheese and toss. Heat for one minute.
YIELD: 8 servings
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Chuck Taggart (e-mail chuck)