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Grant's Special Mardi Gras Pasta
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Brief Description
Pasta with Cajun seasoning sauce, mushrooms, sausage, and shrimp.
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Main Ingredient
shrimp
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Category: Pasta
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Cuisine: Cajun
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 17, 2014
Number of Servings:
Ingredients:
- 1 packages - 12 oz. dry fettuccine pasta
- 1/2 cups - butter
- 3 tablespoons - green onions chopped
- 1/4 cups - sliced mushrooms
- 1/2 cups - chopped andouille sausage
- 2 tablespoons - minced garlic
- 1/2 cups - chopped tomato
- 1 cups - fresh shrimp peeled, deveined, chopped
- 1 tablespoons - dry white wine
- 1 tablespoons - lemon juice
- 1 cups - half and half
- 1 1/3 tablespoons - chopped green bell pepper
- 1 1/3 tablespoons - chopped red bell pepper
- 1 1/3 tablespoons - chopped yellow bell pepper
- 1/2 cups - cold butter diced
- 1 tablespoons - fresh parsley chopped
- - salt and ground black pepper to taste
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander and set in the sink.
2. Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. Stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. Pour in white wine and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. Pour in half and half, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper.
3. Drop in about 2 tablespoons of the diced cold butter. Holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. Remove the sauce from heat and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.
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