Louisiana Mardi Gras Pasta

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This is one of many

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Steps

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In a cast iron pot , melt butter over med-high heat.

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Add green onions , mushrooms and andouille.

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Saute 3-5 minutes , add garlic and tomatoes and continue to saute for 3 minutes.

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Add shrimp and crab meat or crawfish cooking for 2 additional minutes.

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Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.

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Add heavy whipping cream and , stirring constantly , reduce until cream is thick and of a sauce like consistency , approximately 5 minutes.

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Add diced bell pepper and chipped butter , 2- 3 pats at a time , swirling pan constanly over burner.

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Do not stir with a spoon.

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Continue adding butter until all is incorporated.

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Remove from heat , add parsley and season to taste using salt and pepper.

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Gently fold in cooked fettudcine and serve.

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This is also good served cold as a pasta salad.

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Ingredients

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fettuccine, butter, garlic, green onions, sliced mushrooms, diced tomato, andouille sausage, shrimp, crabmeat, dry white wine, lemon juice, heavy whipping cream, bell pepper, parsley, salt and pepper