LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA

Lobster, Shrimp and Andouille Sausage over Pasta image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound baby shells pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
1 tablespoon minced fresh garlic
1 tablespoon dried herbes de Provence
Sea salt
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
1 tablespoon white wine
4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Steps:

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.