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Grant's Special Mardi Gras Pasta

Rated as 4.71 out of 5 Stars
5

"This is the first meal Grant ever cooked for me! (It is also the best.)"
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Ingredients

1 h 15 m servings 701
Original recipe yields 6 servings

Directions

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  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 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 heavy cream, 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 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


Per Serving: 701 calories; 52.3 45.4 14.9 179 446 Full nutrition

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Reviews

Read all reviews 28
  1. 34 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was sooo Good! This will be made again. I did make a few changes. I added chicken with the Shrimp and sausage. I also used Half and Half to cut on the calories and not as much butter.

Most helpful critical review

I usually don't rate recipes so low, but this recipe has TOO much butter. I did reduce the quantity of butter, but the addition of more butter would NOT have made it a 5 star recipe. The base r...

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I usually don't rate recipes so low, but this recipe has TOO much butter. I did reduce the quantity of butter, but the addition of more butter would NOT have made it a 5 star recipe. The base r...

This was sooo Good! This will be made again. I did make a few changes. I added chicken with the Shrimp and sausage. I also used Half and Half to cut on the calories and not as much butter.

Made this for Mardi Gras-DELICIOUS! Used the smoked andouille sausage which gave it a great flavor, and went a little heavier on the veggies. This recipe is definetely a keeper!

I really enjoyed this!!! Kinda makes me wish I was down in New Orleans! I ended up making some changes though. We did not have sausage or mushrooms on hand, so instead I cut up 4 oz of Mahi Mahi...

Wow! So great! My husband loved it as well. I added more sausage and shrimp than was called for and I think it was a good change. No ingredient was overpowering everything was perfect! You will ...

AWESOME! I omitted the butter at the end, and used more of all the other stuff (except the heavy cream and lemon juice). I just went w/ how I wanted it to be, but used all of the ingredients...t...

My hubby just finished making this dish and it was GREAT!!! The flavor was awesome. The only changes/additions we made was added chicken and used an entire bag of shrimp.

This is a very good pasta. You will want to make it over and over again. Soooo good!

really good pasta, I will make only a few adjustments next time I make it... I will put more sausage and more shrimp, and maybe leave the shrimp whole or halved. I may also try to cut down on ...