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Cajun Fettuccine

1 pound dry fettuccine
1/2 cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning
1 pound frozen cooked and peeled crawfish tails, thawed
    and drained, or peeled and deveined shrimp
2 cups whipping cream or half-and-half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheeseBring a large pot of water to a boil. Add the fettuccine and cook according to package directions.Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half-and-half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.Makes 6 servings.NOTE: Chicken may be substituted for the shrimp or crawfish.

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