This is one of many “Mardi Gras pasta” recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.
Total time: 1 hours 30 minutes
Prep time: 45 minutes
Cook time: 45 minutes
Yield: 6 serving(s)
Ingredients:
| 3 cups cooked fettuccine |
| 1/4 lb butter |
| 2 tablespoons chopped garlic |
| 3 tablespoons chopped green onions |
| 1/4 cup sliced mushrooms (optional) |
| 1/2 cup diced tomato |
| 1/2 cup diced andouille sausage |
| 1/2 cup diced shrimp, peeled and deveined |
| 1/2 cup sauted crabmeat or 1/2 cup crawfish |
| 1/2 ounce dry white wine |
| 1 tablespoon lemon juice |
| 1 cup heavy whipping cream |
| 1/4 cup mixed bell pepper (red, green, yellow) |
| 1/4 lb chipped cold butter |
| 1 tablespoon chopped parsley |
| salt and pepper |
Steps:
- In a cast iron pot (3 qt), melt butter over med-high heat.
- Add green onions, mushrooms and andouille.
- Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
- Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
- Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
- Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
- Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
- Do not stir with a spoon.
- Continue adding butter until all is incorporated.
- Remove from heat, add parsley and season to taste using salt and pepper.
- Gently fold in cooked fettudcine and serve.
- This is also good served cold as a pasta salad.
Nutrition Facts:
Calories 515.3, Fat 46.6, Saturated Fat 28.8, Cholesterol 191.5, Sodium 470.5, Carbohydrate 17.2, Fiber 1.1, Sugar 1.2, Protein 8.6