This pasta sauce is served often at White Oak Plantation and gets
rave reviews every time. Mike Graham loves seafood, so I thought
it would be a fitting dish for his feast.
- 3 cups cooked penne pasta
- 1 cup shrimp, 70-90 count
- 1 cup cooked crawfish tails
- 1 cup jumbo lump crabmeat
- ¼ pound butter
- 1 tbsp chopped garlic
- ¼ cup chopped green onions
- ¼ cup sliced mushrooms
- ½ cup diced tomatoes
- ½ cup diced andouille or bacon (optional)
- 1 ounce dry white wine
- 1 tbsp lemon juice
- 2 cups heavy whipping cream
- ¼ cup diced red bell pepper
- 1 tbsp chopped parsley
- salt and cracked black pepper to taste
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Sauté three to five minutes or until all vegetables are wilted.
Add shrimp, crawfish and crabmeat and cook for an additional two
minutes. Deglaze pan with white wine and lemon juice, and continue
cooking until volume of liquid is reduced by one half. Add heavy
whipping cream and, stirring constantly, reduce until cream is thick
and of a sauce-like consistency, approximately five minutes. Add
diced red bell pepper and cook for one minute. Remove from heat,
add parsley and season to taste using salt and pepper. Gently fold
in cooked penne pasta and serve. May be chilled and served as a
cold pasta salad.