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.

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


vegetables, side dishes, vegetarian dishes | creole and cajun recipe page
the gumbo pages | search this site

Chuck Taggart   (e-mail chuck)