If you’re craving a dish that bursts with the bold flavors of Cajun cuisine wrapped in a luscious, velvety sauce, you are going to fall in love with this Creamy Pappadeaux Mardi Gras Pasta Recipe. Combining succulent shrimp, smoky andouille sausage, and vibrant bell peppers all tossed in a decadent Parmesan cream sauce, it’s not just pasta; it’s a celebration of flavor in every bite. This recipe brings a little Mardi Gras magic right to your kitchen, offering a perfect balance of spice, creaminess, and a hint of freshness that will make you want seconds — and thirds!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Creamy Pappadeaux Mardi Gras Pasta Recipe. Each one plays a key role in layering the dish with texture, rich flavors, and that classic Cajun kick that sets it apart.
- 12 oz fettuccine pasta: The perfect shape to hold our creamy sauce and chunky ingredients.
- 1 tablespoon butter: Adds richness and helps brown the sausage to perfection.
- 12 oz andouille sausage, sliced: Smoky and spicy, this sausage is essential for authentic Cajun flavor.
- 1 pound large shrimp, peeled and deveined: Succulent and tender, they bring that ocean-fresh taste.
- 1 red bell pepper, chopped: Adds sweetness and vibrant color.
- 1 green bell pepper, chopped: Provides a slightly bitter crunch to balance richness.
- 1 small yellow onion, diced: Builds a savory base for the sauce.
- 3 cloves garlic, minced: A must for that aromatic depth.
- 1 tablespoon Cajun seasoning (adjust to taste): The heart of the dish’s spice and flavor profile.
- 1 ½ cups heavy cream: Creates the silky, creamy sauce this pasta is known for.
- ¾ cup grated Parmesan cheese: Adds sharp, nutty savory notes.
- ¼ cup pasta water (reserved from boiling): Helps loosen the sauce and binds it to the pasta.
- 2 tablespoons chopped fresh parsley: Brightens and freshens the final dish.
How to Make Creamy Pappadeaux Mardi Gras Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your fettuccine pasta until it reaches that perfect al dente bite. Don’t forget to save a quarter cup of the starchy pasta water before draining — it’s key to making your sauce silky and well-coated.
Step 2: Brown the Sausage
In a large skillet over medium heat, melt the butter until glossy, then add your andouille sausage slices. Brown them well on both sides to lock in that smoky flavor and to give a nice texture contrast in the finished dish. Once done, set them aside but keep all those flavorful juices in the pan.
Step 3: Sauté the Veggies
Using the same skillet, toss in your diced onions along with the chopped red and green bell peppers. Sauté these for about 5 to 7 minutes until they soften and release their natural sweetness, building a flavorful foundation for the sauce.
Step 4: Cook the Shrimp with Cajun Seasoning
Now add the minced garlic and give it a quick stir so it doesn’t burn. Then, add the shrimp and sprinkle the Cajun seasoning directly over them. Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque — this keeps them juicy and tender. Remove and set aside with the sausage.
Step 5: Make the Cream Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese, letting it melt and thicken the sauce over 2 to 3 minutes. If the sauce seems a bit thick, splash in some reserved pasta water to loosen it to your desired consistency.
Step 6: Combine and Toss
Return the cooked sausage, shrimp, and the fettuccine pasta to the skillet with the creamy sauce. Gently toss everything together so every strand of pasta and piece of protein is beautifully coated. Let everything cook together for another 2 minutes to marry all the flavors perfectly.
Step 7: Garnish and Serve Hot
Finish by sprinkling fresh chopped parsley and a bit more Parmesan on top. Serve your Creamy Pappadeaux Mardi Gras Pasta Recipe piping hot for that ultimate indulgent experience.
How to Serve Creamy Pappadeaux Mardi Gras Pasta Recipe
Garnishes
Adding fresh parsley not only introduces a pop of color but adds a fresh herbal brightness that cuts through the richness of the sauce. Don’t shy away from an extra dusting of Parmesan cheese for an irresistible, cheesy finish.
Side Dishes
This pasta pairs wonderfully with simple sides like garlic bread or a crisp Caesar salad. The bread helps scoop up all that creamy sauce, while the salad offers a refreshing counterpoint that balances the hearty flavors of the pasta.
Creative Ways to Present
For a festive twist, serve the pasta in deep bowls garnished with lemon wedges. The zesty squeeze adds a spark that complements the Cajun seasoning perfectly. You can also sprinkle some toasted breadcrumbs on top for a delightful crunch that contrasts the creamy texture.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken when cold, so a gentle reheat with a splash of cream or milk will bring it back to silky perfection.
Freezing
This Creamy Pappadeaux Mardi Gras Pasta Recipe is best enjoyed fresh, but if you want to freeze it, divide into meal-sized portions. Freeze without the parsley garnish and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the pasta on low heat to avoid overcooking the shrimp and sausage. Stir gently and add a little cream or reserved pasta water to restore the sauce’s luscious consistency. Avoid the microwave if possible, as it can unevenly heat the delicate seafood.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine works wonderfully because it holds the sauce well, you can swap in penne, rigatoni, or even linguine depending on what you have on hand or prefer.
Is andouille sausage essential or can I substitute it?
Andouille sausage brings that signature smoky and spicy flavor crucial to the dish’s character, but you can substitute with smoked kielbasa or chorizo if needed. Just be mindful of the spice level and adjust Cajun seasoning accordingly.
How spicy is the Creamy Pappadeaux Mardi Gras Pasta Recipe?
The heat level is moderate and depends mostly on the Cajun seasoning you use. You can always reduce or increase the spice to better suit your palate. Adding extra bell peppers helps mellow out the heat too.
Can I make this recipe dairy-free?
You can experiment with dairy-free cream alternatives and vegan Parmesan, but the creamy texture and rich taste will be slightly different from the original. Using a good quality coconut cream or cashew cream might get you close.
What wine pairs well with this pasta?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy, spicy flavors beautifully. If you prefer red, go for a fruity Pinot Noir that won’t overpower the dish.
Final Thoughts
This Creamy Pappadeaux Mardi Gras Pasta Recipe is a joyful fusion of comfort and celebration that’s sure to become a household favorite. Whether you’re cooking for a special occasion or simply craving a hearty, flavorful meal, this dish wraps everything wonderful about Cajun cooking into every luscious bite. Give it a try—it may just bring a little Mardi Gras cheer to your dinner table any day of the week!
Print
Creamy Pappadeaux Mardi Gras Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Creamy Pappadeaux Mardi Gras Pasta is a decadent Cajun-inspired dish that combines tender fettuccine with spicy andouille sausage, succulent shrimp, and a rich, creamy Parmesan sauce. Perfectly seasoned with Cajun spices and fresh vegetables, this hearty meal delivers a burst of bold flavors that celebrate the festive spirit of Mardi Gras.
Ingredients
Pasta
- 12 oz fettuccine pasta
Protein and Vegetables
- 1 tablespoon butter
- 12 oz andouille sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Sauce
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ cup pasta water (reserved from boiling)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook the fettuccine pasta until al dente according to package instructions. Reserve ¼ cup of the pasta water before draining the pasta. Set the drained pasta aside for later use.
- Brown sausage: In a large skillet over medium heat, melt the butter. Add the sliced andouille sausage and cook until browned on both sides, about 3–4 minutes per side. Remove the sausage from the skillet and set aside.
- Sauté vegetables: Using the same skillet, add the diced onion, chopped red and green bell peppers, and minced garlic. Sauté for 5 to 7 minutes until the vegetables are tender and fragrant.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet with the vegetables. Sprinkle the Cajun seasoning over the shrimp and cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer over medium heat. Stir in the grated Parmesan cheese and continue cooking for 2 to 3 minutes until the sauce thickens. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine ingredients: Return the cooked sausage, shrimp, and fettuccine pasta to the skillet with the creamy sauce. Gently toss everything together to coat evenly with the sauce. Cook together for an additional 2 minutes to meld the flavors.
- Garnish and serve: Remove the skillet from heat. Garnish the pasta with chopped fresh parsley and extra Parmesan cheese if desired. Serve the creamy Mardi Gras pasta hot and enjoy the bold Cajun flavors.
Notes
- To adjust spice level, modify Cajun seasoning quantity according to your preference.
- Reserve pasta water carefully as it helps adjust sauce consistency.
- Use fresh parsley for the best garnish flavor and color.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid breaking the sauce.
- For a lighter version, substitute heavy cream with half-and-half but expect a thinner sauce.
