Cajun Pappadeaux Mardi Gras Pasta
A creamy and flavorful pasta dish featuring shrimp, andouille sausage, and a rich Cajun sauce.
Ingredients
Main Ingredients
- 12 ounces fettuccine
- 8 tablespoons butter
- 1 pound medium to large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 /2 teaspoon paprika
- 4 count green onions, sliced
- 1 /4 cup diced yellow bell pepper
- 1 /4 cup diced green bell pepper
- 1 cup sliced mushrooms
- 1 pound andouille sausage, sliced
- 4 cloves garlic, minced
- 1 /2 cup diced tomato
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 /3 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 to taste salt and pepper
Instructions
- Begin by cooking the fettuccine in a large pot of salted boiling water according to the package instructions. Once cooked, drain and set aside.
- While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Season the shrimp with Cajun seasoning and paprika. Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove the shrimp with a slotted spoon and set aside.
- In the same skillet, add the remaining 6 tablespoons of butter. Once melted, add the sliced green onions, yellow and green bell peppers, mushrooms, and sliced sausage. Cook until the sausage is browned and the vegetables are tender, about 5-7 minutes.
- Stir in the minced garlic and diced tomato, cooking for an additional minute until fragrant.
- Pour in the heavy cream and let it simmer for about 3-5 minutes, or until it thickens slightly.
- Add the lemon juice, grated Parmesan cheese, and chopped parsley. Stir until the cheese melts and the sauce is creamy.
- Taste the sauce and season with salt and pepper as needed.
- Remove the skillet from heat and gently fold in the cooked fettuccine and shrimp until everything is well combined.
Notes
For a little extra kick, feel free to add more Cajun seasoning to taste. You can substitute the andouille sausage with any other sausage of your choice if desired.