French Quarter Festival Pasta

Shrimp, Crawfish and Lobster

Ingredients:
8 ounces tricolor pasta rotini (dry)
8 ounces 50/60 Louisiana shrimp peeled and deveined
8 ounces peeled Louisiana crawfish tails
8 ounces sliced mushrooms
1 can lobster bisque
1 cup heavy cream
2 ounces butter
1 ounce brandy
TABASCO Pepper Sauce, to taste
salt and pepper, cajun spices to taste
4 ounces grated Parmesan cheese

Cook pasta according to package direction. Keep them al dente (a little bit undercooked), as they will cook more in the sauce. Heat up the butter in a skillet, add shrimps and mushrooms and saute for 2 minutes. Add crawfish tails, season with a little Cajun spices and salt. Deglaze with brandy, then add lobster bisque. Bring to a boil; add heavy cream and cooked pasta. Let cook for two minutes, check seasoning adding TABASCO Pepper Sauce to taste. Serve immediately with Parmesan cheese.