Can I substitute the shrimp?

Absolutely. If shrimp isn’t your thing, chicken or scallops work beautifully. Just cook chicken a bit longer until fully done.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3 days . The sauce will thicken in the fridge—totally normal.

How do I reheat it without drying it out?

Reheat gently on the stove (or microwave) and add a splash of cream , milk , or even water to loosen the sauce.

How do I reheat it without drying it out?

Reheat gently on the stove (or microwave) and add a splash of cream , milk , or even water to loosen the sauce.

Can I make it less spicy?

Yes! Use a mild Cajun seasoning (or reduce the amount) and skip the red pepper flakes. You’ll still get the flavor without the fire alarm energy.

What pasta works best?

Linguine or fettuccine are ideal because they hold the creamy sauce so well. But if you’ve got penne, it’ll still taste great—no pasta policing here.

Pappadeaux Mardi Gras Pasta: 7 Irresistible Wow Bites

Description

Creamy, bold, and packed with Cajun flavor, Pappadeaux Mardi Gras Pasta combines shrimp, smoky andouille sausage, and tender pasta tossed in a rich Cajun cream sauce. This restaurant-style dish is surprisingly easy to make at home and perfect for weeknight dinners or special occasions.

Ingredients

12 oz linguine or fettuccine pasta
2 tbsp olive oil
1 small onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
8 oz andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 can (14.5 oz) diced tomatoes
1 cup heavy cream
2 tsp Cajun seasoning (adjust to taste)
Salt and black pepper, to taste
¼ cup fresh parsley, chopped
½ cup grated Parmesan cheese

Optional

½ tsp red pepper flakes for extra heat

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Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside.

2. Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until softened.

3. Add Sausage and Garlic

Stir in the minced garlic and sliced andouille sausage. Cook for 3–4 minutes until the sausage is lightly browned and fragrant.

4. Cook the Shrimp

Add shrimp to the skillet and cook for about 3–4 minutes until pink and cooked through.

5. Make the Sauce

Pour in diced tomatoes and heavy cream. Stir well and season with Cajun seasoning, salt, and pepper. Let the sauce simmer for 5–7 minutes until slightly thickened.

6. Combine Pasta and Sauce

Add the cooked pasta to the skillet and toss to coat evenly in the creamy sauce. Cook for 2–3 minutes to warm through.

7. Finish and Serve

Remove from heat and stir in chopped parsley and grated Parmesan cheese. Serve immediately while hot.

Notes

Do not overcook shrimp; they cook quickly and can become rubbery.

For extra spice, add red pepper flakes or more Cajun seasoning.

Chicken or scallops can be used instead of shrimp.

Reserve a little pasta water to thin the sauce if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun / Louisiana

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 210 mg