Creole Pasta Primavera

Servings: 6

Ingredients

• 3 tablespoons olive oil

• 1 pound andouille, chopped or sliced

• 1/4 cup white wine

• 1 pound crawfish tails

• 1 pound scallops

• 1 pound shrimp, peeled and deveined

• 3 portobello mushrooms, sliced

• 1 pound asparagus spears, trimmed and chopped

• 3 large ripe tomatoes, chopped

• 3 to 4 cups heavy cream

• Creole seasoning to taste

• 1 bunch scallions, chopped

• Hot cooked pasta

• 1 cup (4 ounces) grated parmesan

Directions

1. Heat the olive oil in a skillet and add the sausage. Fry until crisp on all sides. Remove the sausage to a platter, reserving the pan drippings. Deglaze the skillet with the wine. Stir in the crawfish, scallops and shrimp.

2. Cook until the seafood is partially cooked. Add the mushrooms, asparagus, tomatoes and sausage and mix well.

3. Stir in the cream and Creole seasoning and cook until the sauce is thickened and the seafood is cooked through, stirring frequently.

4. Mix in the scallions. Spoon the seafood mixture over hot cooked pasta on serving plates and sprinkle with cheese.