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INGREDIENTS
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.
