Creamy Pappadeaux Mardi Gras Pasta

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This Creamy Pappadeaux Mardi Gras Pasta is a rich, bold, and downright decadent Southern-inspired dish packed with spicy sausage, plump shrimp, crisp bell peppers, and a luscious Cajun cream sauce. It’s everything you’d want in a comfort food dinner—creamy, smoky, spicy, and incredibly satisfying. The fettuccine soaks up every bit of the velvety sauce, giving each bite that indulgent Louisiana flair.

Whether you’re looking to impress at a dinner party or just want to indulge in something flavorful on a weeknight, this Mardi Gras pasta brings restaurant-quality flavor straight to your kitchen. It combines all the elements of a classic Creole dish but in a format that feels hearty and familiar. It’s festive, vibrant, and perfect for a celebration or just when you want to treat yourself!

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What Kind of Sausage Should I Use?

For the most authentic flavor, go for smoked andouille sausage. Its smoky, spicy kick plays beautifully with the cream sauce and seafood. If you can’t find andouille, a spicy kielbasa or chorizo works as a good backup. Avoid sweet sausages or those with fennel—they’ll throw off the Cajun vibe.

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Ingredients for the Creamy Pappadeaux Mardi Gras Pasta

• Andouille Sausage – Adds smoky heat and richness to the dish.
• Shrimp – Brings sweetness and tenderness that complements the sausage.
• Bell Peppers (red and green) – Add a pop of color and crunch.
• Onion & Garlic – The aromatic base that builds depth.
• Cajun Seasoning – Delivers the signature bold spice.
• Heavy Cream – Creates the rich, luxurious sauce.
• Parmesan Cheese – Adds nuttiness and thickens the sauce.
• Butter – For sauteing and flavor layering.
• Fettuccine Pasta – Holds onto the sauce beautifully.
• Parsley – A fresh finish to balance all the richness.

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How To Make the Creamy Pappadeaux Mardi Gras Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Sauté the Sausage and Veggies

In a large skillet over medium heat, melt the butter. Add sliced andouille sausage and cook until browned on both sides. Remove and set aside. In the same pan, sauté the diced onion, red and green bell peppers until softened, about 5-7 minutes.

Step 3: Add the Shrimp

Add the shrimp to the skillet with the vegetables. Sprinkle with Cajun seasoning and cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.

Step 4: Make the Cajun Cream Sauce

In the same skillet, pour in the heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese. Let it cook for 2-3 minutes until the sauce thickens slightly. Add more Cajun seasoning to taste, and a splash of reserved pasta water if needed to loosen the sauce.

Step 5: Combine Everything

Return the sausage and shrimp to the skillet. Add the cooked fettuccine and gently toss everything together until well coated in the sauce. Let it all warm through for another 2 minutes.

Step 6: Garnish and Serve

Serve hot, garnished with fresh chopped parsley and a sprinkle of extra Parmesan if desired.

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Best Way to Serve and Store This Pasta

This pasta is best served hot right after it’s tossed together. The creamy Cajun sauce will cling perfectly to the fettuccine, making every forkful flavorful and satisfying. Pair it with garlic bread or a crisp green salad to balance the richness.

To store leftovers, let the pasta cool completely before transferring to an airtight container. Keep it refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce and revive the flavors.

This dish doesn’t freeze well due to the cream sauce, which can split when thawed. For best texture and flavor, enjoy it fresh or within a few days.

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Frequently Asked Questions

Can I use a different type of pasta?

Yes! While fettuccine is ideal for holding onto the creamy sauce, linguine or penne are great substitutes.

Is it too spicy?

The spice level is moderate, thanks to the Cajun seasoning and andouille sausage. You can adjust the heat by adding more or less Cajun seasoning.

Can I make it ahead of time?

You can prep the sausage and veggies ahead, but for the best flavor and texture, assemble and serve it fresh.

What other protein can I use?

Chicken breast or crawfish tails are excellent alternatives to shrimp. You can even use both for a seafood medley.

Can I make it dairy-free?

You could substitute the cream with coconut milk and use a plant-based cheese, but the flavor and consistency will change.

How do I make it thicker or thinner?

To thicken the sauce, add more Parmesan or let it simmer a bit longer. For a thinner sauce, stir in reserved pasta water or a bit more cream.

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Want More Pasta Dinner Ideas?

If you love the bold flavors of this Creamy Pappadeaux Mardi Gras Pasta, you’ll definitely want to try these next:

• One Skillet Spicy Buffalo Ranch Chicken Pasta for creamy heat with a tangy twist.
• Garlic Parmesan Beef Spaghetti Pasta if you’re craving something hearty with a garlic punch.
• Sweet Tangy Honey Dijon Chicken Pasta for a slightly sweet and savory combo.
• One Skillet Cheesy Spicy Garlic Butter Steak Pasta for a beefy, cheesy indulgence.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re a fan of rich Alfredo-style sauces.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you swap the sausage or add more heat? Maybe used linguine instead of fettuccine?

I love seeing how everyone adds their own twist to this classic. Questions are welcome too—let’s cook better together.

For even more pasta recipes and Southern favorites, follow me over on Pinterest – Life with Nina!

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