Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          cooked spinach fettuccine
     1/4  pound         butter
   1      tablespoon    chopped garlic
     1/4  cup           chopped green onions
     1/4  cup           sliced mushrooms
     1/2  cup           diced tomatoes
     1/2  cup           diced andouille
     1/2  cup           -- ¥
  50                    count shrimp -- peeled and deveined
     1/2  cup           lump crabmeat
     1/2  cup           cooked crawfish tails
   1      ounce         dry white wine
   1      tablespoon    lemon juice
   1      cup           heavy whipping cream
     1/4  cup           diced red bell pepper
     1/4  pound         chipped cold butter
   1      tablespoon    chopped parsley
                        salt and cracked black pepper to taste

Preparation:

In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille. Sauté three to five minutes or until all vegetables are wilted. Add shrimp, crabmeat and crawfish. Cook for an additional ten minutes. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes. Add diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate if hot spots develop in the pan. Continue adding butter until all is incorporated. Remove from heat, add parsley and season to taste using salt and pepper. Gently fold in cooked fettuccine and serve. May be chilled and served as a cold pasta salad.