Ingredients
- 1 pound baby shells pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound mushrooms, thickly sliced
- 1 whole white onion, sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon dried herbes de Provence
- Sea salt
- 8 ounces cooked lobster meat
- 8 medium shrimp, peeled and deveined
- 1 pound andouille sausage, cut into pieces
- 1 tablespoon white wine
- 4 medium fresh tomatoes, quartered
- 1 cup chopped fresh basil leaves
- 1/2 cup heavy cream
Directions
Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By cptgrmpy
on December 30, 2010
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tasty but leave out sausage start with pancetta
and for those of you leaving out the lobster meat you dont know what your missing.
you can buy lobster meat at local seafood market. you dont need a whole lobster.depending on where you live lobster prices are at an all time low.any way added extra mushrooms and pancetta made a big difference either way thumbs up (also substituted with scallops awesome
By ashleyzkimble
Windermere, FL
on July 17, 2010
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I made this recipe a couple of nights ago and loved it. I left out the sausage and lobster, but it was still great.
By sailing5858_126...
Pensacola, 48
on February 08, 2010
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Extremely aromatic and palate pleasing dish that I have experienced in years. I would recommend this recipe to anyone who enjoys this type of cuisine.
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