• Tommy Centola

Pasta Garaud suggested by Michele Champlin Lepine

Updated: Jan 4

Pasta Garaud was the most popular pasta dish at Cannon’s. It had a great flavor that was different from Alfredo sauce, which you find at most restaurants. Over the years, it was enhanced with the addition of a spice mixture named appropriately Garaud Seasoning. It was definately not a sauce you would find anywhere else. The only problem I had with this dish was the size of the shrimp. Cannon’s used a 150-250 count cooked shrimp. Shrimp are sized by the number of shrimp in a pound. So the small the number, the larger the shrimp. Some people thought the shrimp included in the dish were a joke. I think that a 51-60 shrimp would work well. But you can use any size you want.

Pasta Garaud

1 Qt. Heavy Cream

½ can Beef Broth

¼ cup Extra Dry Vermouth

1 ½ teaspoon Salt

1 ½ teaspoon White Pepper

1 Tablespoon & 1 teaspoon Granulated Garlic

1 ½ Tablespoon Garaud Seasoning

¼ teaspoon Nutmeg

½ pound Cooked Shrimp

Cooked Fettuccine

Warm heavy cream. When warm, add beef broth and vermouth. Reduce for five minutes. Add salt, white pepper, granulated garlic, Garaud seasoning, and Nutmeg. Cook over low fire until mixture thickens to a medium white sauce consistency. Add shrimp and fettuccini and cook until desired consistency.

Garaud Seasoning


12oz. Salt

4oz. Granulated Garlic

4oz. Black Pepper

1 1/2oz. Cayenne Pepper

2oz. White Pepper

1 1/2oz. Thyme

1 1/2oz. Oregano

4oz. Paprika

2 1/2oz. Onion Powder


Measure all ingredients on a food scale.

Place all ingredients in a large dry mixing bowl.

Mix Well.

Store in labeled covered container.

Enjoy

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