Louisiana Mardi Gras Pasta

Recipe by Cindy Andrews
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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