Skillet Mardi Gras Pasta
- SERVES
- 4
- COOK TIME
- 25 Min
You don't have to go to The Big Easy to get that jazzy southern flavor you're craving. Just make our Skillet Mardi Gras Pasta, and we can bet your gang'll throw you your own parade right in your kitchen!
What You'll Need
- 1/4 cup (1/2 stick) butter
- 1 onion, chopped
- 1 garlic clove, minced
- 1/2 green bell pepper, finely chopped
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- Pinch of black pepper
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 1 pound medium raw shrimp, peeled and deveined
- 1 pound fettuccine, cooked according to package directions
What to Do
-
In a large skillet over medium heat, melt butter; add onion, garlic, green pepper, Old Bay seasoning, salt, black pepper, and tomatoes with liquid.
-
Reduce heat to low and simmer 15 minutes, stirring occasionally. Add shrimp; continue cooking 3 to 5 minutes, or until shrimp are cooked. Serve immediately over the pasta.
Notes
Nothing like a plate of beignets to top off this New Orleans-inspired dish!
Read NextLouisiana Shrimp Bake
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 558
- Calories from Fat 122
- Total Fat 14g 21 %
- Saturated Fat 7.3g 37 %
- Trans Fat 0.5g 0 %
- Protein 16g 31 %
- Amount Per Serving % Daily Value *
- Cholesterol 32mg 11 %
- Sodium 1,212mg 51 %
- Total Carbohydrates 92g 31 %
- Dietary Fiber 6.3g 25 %
- Sugars 8.7g 0 %
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Member 2761632
Mar 11, 2015
Made this and it was amazing!! I add a little bit of chunky hot salsa (also drained as much of the salsa juice into the dish as possible) to make it a little less dry, And I added some Cajun seasoning to make it spicier!! Tip for recooking Again it will dry up and not have much flavor, so either you can do the recipe again OR (like i did) just add Hot Chunky Salsa, because the salsa has all the same pepper and onions and spicy flavoring. It's now my favorite quick meal, and even taste good slightly cold (put in microwave for 30sec-1min to recook pasta) YUM
mountaindew41793 0 521352
Feb 18, 2015
OMG this turned out Amazing!! (I did put a little extra garlic) Also, if your dish doesn't turn out "saucy" enough, you can add Chunky salsa (not too much) while your still cooking Turned out really great ) Yum!
Magpie24
May 31, 2014
Really enjoyed the flavors in this recipe. Will probably put a little more Old Bay in next time I make this.
shotzie 9198703
May 08, 2013
I finally got the reciipe today. Had to get Mr. Food for help. This was out just about 2 weeks befor last Christmas., & I've been looking since January. Thank you so much....
Kyleroad 9807903
Feb 17, 2013
Always remember to save some of your cooked pasta water, its starchy and will help extend the sauce if too dry.
janpolito
Feb 13, 2013
Going to try this tonight....I'll let you know!!
janpolito
Feb 13, 2013
Well it was easy and tasty. The only thing was there wasn't enough broth. I don't care for a dry pasta. I added 1/2 a glass of wine and about 1/2 cup of cream and only cooked 3/4 lb of linguini fini and it was still dry. I think I'll add vegetable broth to the leftovers and see what happens. Anyone have the same situation....any suggestions?
silveronenine 3044 278
Feb 13, 2013
how can I print recipes from my recipe Box? C. Smith
Test Kitchen Team
Feb 14, 2013
From your Recipe Box, click on the recipe title and this will open the recipe. At this point, simply click the PRINT button. Thank you!
cjswift 6366368
Feb 12, 2013
My 4-H kids made this tonight. They all loved it. Yummy! Had to use Johnny's Seafood Seasoning because I couldn't find Old Bay Seasoning.
Samagnolia
Feb 12, 2013
It was delicious!! (I forgot the Old Bay seasoning!!! But it was zoo good...there was none left!!
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