Best Mardi Gras Pasta With Shrimp And Crawfish Recipes

Louisiana Mardi Gras Pasta image

Provided by Cindy Andrews

Categories Cajun

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 cups cooked fettuccine
1/4 lb butter
2 tablespoons chopped garlic
3 tablespoons chopped green onions
1/4 cup sliced mushrooms (optional)
1/2 cup diced tomato
1/2 cup diced andouille sausage
1/2 cup diced shrimp, peeled and deveined
1/2 cup sauted crabmeat or 1/2 cup crawfish
1/2 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
1/4 cup mixed bell pepper (red, green, yellow)
1/4 lb chipped cold butter
1 tablespoon chopped parsley
salt and pepper

Steps:

In a cast iron pot (3 qt), melt butter over med-high heat.
Add green onions, mushrooms and andouille.
Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
Do not stir with a spoon.
Continue adding butter until all is incorporated.
Remove from heat, add parsley and season to taste using salt and pepper.
Gently fold in cooked fettudcine and serve.
This is also good served cold as a pasta salad.

Nutrition Facts : Calories 515.3, Fat 46.6, SaturatedFat 28.8, Cholesterol 191.5, Sodium 470.5, Carbohydrate 17.2, Fiber 1.1, Sugar 1.2, Protein 8.6

Mardi Gras Pasta with Shrimp and Crawfish Recipe image

Provided by ukiahgal67

Number Of Ingredients 10

12 oz. fettuccine,
1 tablespoon Cajun seasonings,
4 tablespoons butter,
1/2 cup onion chopped (optional),
2 tablespoons of diced fresh garlic,
4 ounces or 1/2 cup of half and half,
12 ounces or 1 1/2 cups of heavy cream,
1/2 tablespoon dried basil,
3/4-1 cup fresh Parmesan.
I used the diced garlic in jar and I use the already grated Parmesan in the refrigerated section of grocery store next to other cheeses.

Steps:

Cook and drain pasta. Combine seafood in bowl with Cajun seasoning. In large skillet over medium heat, melt butter, add seafood, onions and garlic. Cook about 4-5 minutes or until shrimp is pink. Reduce heat, add half and half, cream, basil, and Parmesan. Cook and stir until heated through and slightly thickened (about 5 minutes). Pour over pasta and serve with warm garlic bread.