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Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta
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Indulge in the vibrant flavors of Pappadeaux Mardi Gras Pasta, a festive dish that brings the spirit of Cajun cuisine right to your kitchen. This delightful recipe features succulent shrimp, tender chicken, and spicy sausage all enveloped in a rich, creamy sauce infused with bold Cajun spices. With colorful bell peppers and fresh herbs as a finishing touch, this pasta is not only delicious but also visually stunning. Perfect for family dinners or special occasions, this dish is sure to impress your guests and keep them coming back for more.

Ingredients

Scale
  • 12 ounces linguine or fettuccine
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 pound turkey sausage, sliced into rounds
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 tablespoons Cajun seasoning, divided
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (for sautéing)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Chopped fresh parsley
  • Grated Parmesan cheese
  • Sliced green onions

Instructions

  1. Boil a large pot of salted water. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
  2. Season shrimp and chicken with 1/2 tablespoon Cajun seasoning. In a skillet over medium-high heat, sear chicken until golden brown (4–5 minutes) and then cook shrimp until pink (2–3 minutes). Remove both from skillet.
  3. In the same skillet, cook turkey sausage until browned (2–3 minutes), then sauté bell peppers and onion until softened (4–5 minutes). Add garlic and cook for an additional minute.
  4. Create the sauce by melting butter in the skillet, whisking in flour to form a roux. Gradually incorporate chicken broth and then heavy cream until smooth.
  5. Stir in Parmesan cheese, remaining Cajun seasoning, smoked paprika, and cayenne pepper if desired. Return proteins and vegetables to skillet; mix well.
  6. Add cooked pasta; toss to combine, adding reserved pasta water if necessary to reach desired consistency.
  7. Serve garnished with fresh parsley and grated Parmesan.

Nutrition

Find it online: https://recipesbypenelope.com/pappadeaux-mardi-gras-pasta/