Title: Pasta Orleans
Categories: Pasta Seafood Main
Yield: 3 Servings

1	oz	Oil or saute butter
4	oz	Shrimp (61-70 ct.),
		Peeled, Deveined
3	oz	Mushrooms, Sliced
1	oz	Crabmeat, Backfin
3	oz	Crawfish, Tail Meat
12	oz	Heavy Whipping Cream
1 1/2	oz	Pesto Sauce Mix
4	oz	Medium Tomatoes, Diced
1	oz	Green Onions, Chopped
8	oz	Pasta, Prepared

þ Add oil, shrimp and mushrooms to hot saute pan. þ Cook until shrimp changes color. þ Add crabmeat and crawfish; toss. þ Add cream and pesto mix. þ Reduce until thickened. þ Add tomatoes and green onion. þ Toss; add pasta. þ Toss to distribute sauce evenly. þ Serve family-style on platter.

Courtesy of: Executive Dan Lowry, Fishbone's Rhythm Kitchen Cafe, Detroit. Restaurant's and Institution's, March 15, 1993

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