2 cups Cream Sauce 12 oz Rainbow Pasta, boiled in salted water 3 tbsp butter 1/4 cup yellow onion, finely diced 1 tbsp garlic, minced 1/4 cup red and yellow bell pepper, diced 1/2 cup grape tomatoes and yellow teardrop tomatoes cut in half 1 and 1/2 lbs. boiled 36/40 shrimp, peeled 1 lb. crawfish tails, cooked and peeled 8 oz. Tasso, julienned 8 oz. jumbo lump crabmeat, cooked no shells 1 small bottle Champagne 1 tbsp chopped parsley 1 tbs thinly sliced green onion salt and pepper to taste
PROCEDURE In a skillet combine the white cream sauce and the rainbow pasta, heat through. In another skillet melt butter and add onions, garlic and bell peppers - saute. Add all remaining ingredients and heat through. Top pasta with seafood and tasso mixture and enjoy.