Recipe Detail

Grant's Special Mardi Gras Pasta

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Number of Servings:


  1. 1 packages - 12 oz. dry fettuccine pasta
  2. 1/2 cups - butter
  3. 3 tablespoons - green onions chopped
  4. 1/4 cups - sliced mushrooms
  5. 1/2 cups - chopped andouille sausage
  6. 2 tablespoons - minced garlic
  7. 1/2 cups - chopped tomato
  8. 1 cups - fresh shrimp peeled, deveined, chopped
  9. 1 tablespoons - dry white wine
  10. 1 tablespoons - lemon juice
  11. 1 cups - half and half
  12. 1 1/3 tablespoons - chopped green bell pepper
  13. 1 1/3 tablespoons - chopped red bell pepper
  14. 1 1/3 tablespoons - chopped yellow bell pepper
  15. 1/2 cups - cold butter diced
  16. 1 tablespoons - fresh parsley chopped
  17. - salt and ground black pepper to taste


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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