Search thousands of recipes reviewed by home cooks like you.

Grant's Special Mardi Gras Pasta

Grant's Special Mardi Gras Pasta

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Shannon Bluestein

Shannon Bluestein

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Stone
19

Sarah Stone

8/9/2011

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 recipe is a good idea but needs work.

carmen7879
16

carmen7879

6/20/2011

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.

JenRMead
14

JenRMead

3/10/2011

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!

Similar recipes

ADVERTISEMENT