Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This is one of many "Mardi Gras pasta" recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.

Ingredients Nutrition


  1. In a cast iron pot (3 qt), melt butter over med-high heat.
  2. Add green onions, mushrooms and andouille.
  3. Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
  4. Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
  5. Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
  6. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
  7. Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
  8. Do not stir with a spoon.
  9. Continue adding butter until all is incorporated.
  10. Remove from heat, add parsley and season to taste using salt and pepper.
  11. Gently fold in cooked fettudcine and serve.
  12. This is also good served cold as a pasta salad.
Most Helpful

5 5

This dish is amazing! I used crawfish, shrimp, and andouille. The only modifications I made were adding in diced yellow onion and cayenne. My husband is a foodie and LOVED it, suggesting I make it again in a few days when friends will be coming over for dinner. I served with garlic bread, which was a nice addition. You'll want to stuff yourself with it, and dishing out generous bowls, I got closer to 4 servings, not 6.

5 5

This is fabulous, BUT, next time I will add twice the shrimp( that I used because I had no crawfish in the freeze)r and twice the crab.. If I have the crawfish next time, I will throw that in too. We like stuff like this LOADED. This is "company quality" as a meal. Oh, and I had Texas Toast garlic bread and salad with it. We all just loved this for our Mardi Gras dinner. But, I will now make it ANY time of year!

5 5

Fantastic! My husband and I made this for a Mardi Gras themed dinner party and it was a huge hit. I stumbled on this recipe by accident while we were in the late planning stages of the party and wanted to try it. We LOVED it and decided to serve it at the party. The first time I made this, I used pre-cooked andouille sausage. The second time, I used uncooked. It was great both ways, but the precooked obviously held it's shape better. I also used less butter. I probably won't make this again because it is so high in calories and fat, but it was truly a delicious addition to our Mardi Gras Dinner Party table!! Thank you!