Grant's Special Mardi Gras Pasta Recipe -
Grant's Special Mardi Gras Pasta Recipe
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Grant's Special Mardi Gras Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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.

Most Helpful Critical Review
Aug 09, 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.

Mar 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!

May 23, 2011

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 fish, and 4 oz of Salmon and cooked it along with the shrimp. I also added some lots of Red Onions and Jamacian Jerk seasoning made by Tones (to taste) and only used about 2 tablespoons of butter instead. Turned out great! Oh I also added a pinch of frest cilantro and extra parsley. Yum! Will make again

Aug 16, 2011

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 love it and if you are a new cook and wife like me this is the meal for you! Awesome!

Apr 29, 2012

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...this was sooo simple, tasty and it really made enough sauce for 1 pound of pasta (I used rotini, which was selected by my little guy). I was glad that I chose this recipe for my first time using andouille sausage! I will be making this again! Thanks for sharing. :)

Jan 18, 2012

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.

Apr 24, 2012

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


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  • Calories
  • 701 kcal
  • 35%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 52.3 g
  • 80%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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