Grant's Special Mardi Gras Pasta

Grant's Special Mardi Gras Pasta

22 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Shannon Bluestein
Recipe by  Shannon Bluestein

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (22)

Rate This Recipe
Sarah Stone

Sarah Stone

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.



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!

More Reviews

Similar Recipes

Cajun Seafood Pasta

Cajun Seafood Pasta

Seafood Marinara Pasta

Seafood Marinara Pasta

Savory Sea Scallops and Angel Hair Pasta

Savory Sea Scallops and Angel Hair Pasta

Naked Shrimp Pasta

Naked Shrimp Pasta

Pasta With Shrimp, Oysters, and Crabmeat

Pasta With Shrimp, Oysters, and Crabmeat

Astoria Crab Pasta

Astoria Crab Pasta


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cajun Seafood Pasta


next recipe:

Astoria Crab Pasta