Louisiana Mardi Gras Pasta - cooking recipe

Ingredients

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

Preparation

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.