Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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