A flavorful and creamy pasta dish inspired by the vibrant flavors of Louisiana cuisine.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, melt the butter over medium heat.
Use unsalted butter to better control the seasoning of the dish.
Add the garlic and green onions to the skillet and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the diced tomatoes, andouille sausage, shrimp, and crawfish, cooking until the shrimp are pink and opaque.
Ensure the shrimp are evenly cooked by stirring occasionally.
Deglaze the skillet with white wine and lemon juice, letting it reduce by half.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Pour in the heavy cream and cook, stirring constantly, until the sauce thickens.
Keep the heat moderate to prevent the cream from curdling.
Add the diced bell pepper and parsley, stirring to combine.
Add the parsley at the end to retain its fresh flavor.
Toss the cooked fettuccine with the sauce until well coated.
Use tongs to evenly coat the pasta with the sauce.
Serve the pasta warm, garnished with additional parsley if desired.
Serve immediately to enjoy the dish at its best.
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