Recipe courtesy of Moses W La Fountaine
Lobster, Shrimp and Andouille Sausage over Pasta
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1082
- Total Fat
- 57
- Saturated Fat
- 20
- Carbohydrates
- 99
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 43
- Cholesterol
- 195
- Sodium
- 1358
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.