Allyn's Mardi Gras Pasta

Allyn's 'more than a cafe

Mardi Gras Pasta Recipe


1tbsp minced garlic

3/4 cup sundried tomatoes cut into ½ inch pieces

1 12oz can of cream of mushroom soup

1/2 cup dry sherry

1 quart of heavy whipping cream

1 cup Allyns special Cajun seasoning

3 lbs of linquini

Cook linquini in salted boiling water until al dente.

Drain off water and oil the pasta and set aside.

 In a two quart pot combine garlic, sundried tomatoes, and sherry and heat until sherry has evaporated. Add heavy whipping cream cream of mushroom soup and seasoning and heat over low heat for 1 hour to 1 1/2 hours stirring often until it thickens and turns a darker shade. This sauce can be set aside until needed.

To prepare pasta, use a skillet and put in Mardi Gras sauce and heat. You can add cooked shrimp, chicken or  alligator at this time. Heat sauce and then add the pasta. You have the option to cook as much or as little as you like. The recipe will accommodate up to 8 people.