Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

Shrimp Mardi Gras Pasta

This is really good. I’ll have to figure out how to make it in my Instant Pot.  If you don’t have the shrimp, you can always use crab or crawfish.

Shrimp Mardi Gras Pasta
Recipe Type: Entree
Cuisine: Cajun
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 pound fettuccine
  • 2 Tablespoons olive oil
  • 1 pound whole raw shrimp, peeled and deveined
  • 1 large link spicy andouille sausage, sliced
  • 1 Tablespoon Cajun/Creole seasoning
  • 1/2 cup butter
  • 1 whole yellow bell pepper, seeded and diced
  • 1 whole red bell pepper, seeded and diced
  • 3 tablespoons green onions, chopped
  • 1 cup sliced mushrooms
  • 2 tablespoons minced garlic
  • 1/2 cup diced roma tomatoes
  • 2 cups low sodium chicken broth
  • 1/2 cup white wine
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream
  • for garnish: chopped green onions and Parmesan cheese
Instructions
  1. Cook pasta according to package directions. Drain when pasta is still al dente. While the pasta is cooking, continue with the following steps.
  2. In a large saucepan over medium heat, add the olive oil, shrimp, andouille sausage and Cajun seasoning. Cook until the shrimp turns pink, about 90 seconds per side, flipping half way through. Set aside in the bowl and use the same pan for the next step.
  3. In a large saucepan over medium heat, add the butter, bell peppers, green onions and mushrooms. Cook for 5 minutes. Add minced garlic and tomatoes, cook for 3 minutes longer. Transfer to a bowl and set aside. Use the same pan for the next step.
  4. Turn heat up to high. Add the chicken broth, wine and lemon juice. Cook for 5 minutes. Turn heat to low and add the cream, stirring constantly.Cook for several minutes to thicken. Add back the cooked shrimp and vegetables and stir well to combine. Cook for 2 minutes to heat everything through. Taste for seasoning. Toss with hot pasta and garnish with chopped green onions and if desired, grated Parmesan cheese.

 


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