Pasta Masquerade Recipes

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LOUISIANA MARDI GRAS PASTA



Louisiana Mardi Gras Pasta image

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.

Provided by Cindy Andrews

Categories     Cajun

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

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, SaturatedFat 28.8, Cholesterol 191.5, Sodium 470.5, Carbohydrate 17.2, Fiber 1.1, Sugar 1.2, Protein 8.6

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