GRANT'S SPECIAL MARDI GRAS PASTA
This is the first meal Grant ever cooked for me! (It is also the best.)
Provided by Shannon Bluestein
Categories Pork Sausage
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- 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 set in the sink.
- 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 heavy cream, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper.
- 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 the heat, and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 45.4 g, Cholesterol 178.7 mg, Fat 52.3 g, Fiber 2.4 g, Protein 14.9 g, SaturatedFat 30.7 g, Sodium 445.5 mg, Sugar 2.8 g
GRANT'S SPECIAL MARDI GRAS PASTA
This is the first meal Grant ever cooked for me! (It is also the best.)
Provided by Shannon Bluestein
Categories Pork Sausage
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- 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 set in the sink.
- 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 heavy cream, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper.
- 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 the heat, and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 45.4 g, Cholesterol 178.7 mg, Fat 52.3 g, Fiber 2.4 g, Protein 14.9 g, SaturatedFat 30.7 g, Sodium 445.5 mg, Sugar 2.8 g
LOUISIANA MARDI GRAS PASTA
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
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
GRANT'S SPECIAL MARDI GRAS PASTA
This is the first meal Grant ever cooked for me! (It is also the best.)
Provided by Shannon Bluestein
Categories Pork Sausage
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- 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 set in the sink.
- 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 heavy cream, and cook until the cream has reduced and thickened. Stir in the green, red, and yellow bell pepper.
- 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 the heat, and stir in parsley. Season to taste with salt and black pepper. Gently toss the sauce with the cooked fettuccine to serve.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 45.4 g, Cholesterol 178.7 mg, Fat 52.3 g, Fiber 2.4 g, Protein 14.9 g, SaturatedFat 30.7 g, Sodium 445.5 mg, Sugar 2.8 g
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