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
Scale
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.
