Mardi Gras Pasta - cooking recipe

Ingredients

3 c. cooked rotini pasta
1/4 lb. butter
1 Tbsp. chopped garlic
1/4 c. chopped green onions
1/4 c. sliced mushrooms
1/2 c. diced tomatoes
1/2 c. diced andouille
1/2 c. (50 count) shrimp, peeled and deveined
1/2 c. lump crabmeat
1/2 c. cooked crawfish tails
1 oz. dry white wine
1 Tbsp. lemon juice
1 c. heavy whipping cream
1/4 c. diced red bell pepper
1/4 lb. chipped cold butter
1 Tbsp. chopped parsley
salt and cracked black pepper to taste

Preparation

In a 2-quart heavy saucepan, melt butter over medium-high heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Saute 3 to 5 minutes or until vegetables are wilted.
Add shrimp, crabmeat and crawfish.
Cook for an additional 2 minutes.
Deglaze pan with white wine and lemon juice and continue cooking until volume of liquid is reduced to 1/2.
Add heavy whipping cream, stirring constantly.
Reduce until cream is thick and of sauce-like consistency, approximately 5 minutes.
Add diced red bell pepper and chipped butter, 2 to 3 pats at a time, swirling pan constantly over burner.
Do not stir with a spoon as butter will break down and separate if hot spots develop in the pan.
Continue adding butter until all is incorporated.
Remove from heat.
Add parsley and season to taste using salt and pepper.
Gently fold in cooked rotini pasta and serve.
May be chilled and served as a cold pasta salad.