Grant's Special Mardi Gras Pasta

Grant's Special Mardi Gras Pasta

24
Shannon Bluestein 1

"This is the first meal Grant ever cooked for me! (It is also the best.)"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 701 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

24
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

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 ...