Recipes Grant's Special Mardi Gras Pasta 4.7 (35) 29 Reviews 8 Photos This is the first meal Grant ever cooked for me! (It is also the best.) Submitted by Shannon Bluestein Published on July 10, 2019 Save Rate Print Share Trending Videos Close this video player Add Photo 8 8 8 8 Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 (12 ounce) package dry fettuccine pasta ½ cup butter 3 tablespoons green onions, chopped ¼ cup sliced mushrooms ½ cup chopped andouille sausage 2 tablespoons minced garlic ½ cup chopped tomato 1 cup fresh shrimp - peeled, deveined, and chopped 1 tablespoon dry white wine 1 tablespoon lemon juice 1 cup heavy cream 1 ⅓ tablespoons chopped green bell pepper 1 ⅓ tablespoons chopped red bell pepper 1 ⅓ tablespoons chopped yellow bell pepper ½ cup diced cold butter 1 tablespoon chopped fresh parsley salt and ground black pepper to taste Directions 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. 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. 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. I Made It Print Nutrition Facts (per serving) 701 Calories 52g Fat 45g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 701 % Daily Value * Total Fat 52g 67% Saturated Fat 31g 154% Cholesterol 179mg 60% Sodium 446mg 19% Total Carbohydrate 45g 17% Dietary Fiber 2g 9% Total Sugars 3g Protein 15g 30% Vitamin C 14mg 16% Calcium 66mg 5% Iron 3mg 14% Potassium 297mg 6% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved