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Rattlesnake Pasta
Rattlesnake Pasta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy Cajun pasta with summer veggies, option to swap rattlesnake for chicken.
Ingredients:
  • 1 pound dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • 0.75 cup sliced mushrooms
  • 0.5 cup zucchini, cut diagonally into 1/2 inch thick slices
  • 0.5 cup chopped yellow squash
  • 0.25 cup sliced onions
  • 1.25 cups heavy cream
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon minced garlic
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup diced tomatoes
  • salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1 pound rattlesnake meat, cut into 1/2 inch pieces
  • all-purpose flour for dredging
Instructions:
  • Prepare the pasta: Boil a large pot of salted water until rapidly bubbling. Cook the fettuccine until al dente, around 8 minutes. Drain the pasta.
  • Prepare the sauce by heating oil in a large skillet over medium-high heat. Sauté mushrooms, zucchini, squash, and onions until heated through but still firm, about 5 minutes. Add cream and cooked fettuccine, then simmer for 4 minutes. Stir in jalapeño, mustard, Cajun seasoning, and garlic; cook for 1 minute. Finally, fold in Parmesan cheese and tomatoes, and let simmer on low heat to keep warm.
  • Prepare the rattlesnake: Heat oil in a large skillet over high heat. Coat the rattlesnake meat in flour and fry in the hot oil until fully cooked, about 5 minutes. Make sure the internal temperature reaches at least 165°F (74°C). Serve over pasta.

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