Description
A creamy, spicy, and bold Cajun pasta dish inspired by Pappadeaux’s famous Mardi Gras Pasta. Loaded with plump shrimp, smoky andouille sausage, and colorful bell peppers tossed in a rich Parmesan Cajun cream sauce over fettuccine. A true comfort dish with a festive flair!
Ingredients
12 oz fettuccine pasta
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
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
1. Cook fettuccine pasta in salted boiling water until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
2. In a large skillet, melt butter over medium heat. Add sliced andouille sausage and brown both sides. Remove and set aside.
3. In the same skillet, sauté onion and bell peppers for 5–7 minutes until tender.
4. Add shrimp to the skillet, season with Cajun seasoning, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese until the sauce thickens, about 2–3 minutes. Add a splash of pasta water if needed to adjust consistency.
6. Return sausage, shrimp, and fettuccine to the skillet. Toss gently to coat in the sauce. Cook together for 2 more minutes.
7. Garnish with parsley and extra Parmesan. Serve hot and enjoy!
Notes
Use freshly grated Parmesan for the best melting and flavor.
For extra heat, add a pinch of cayenne or hot sauce to the cream sauce.
If you can’t find andouille, use spicy kielbasa or chorizo as a flavorful substitute.
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 710
- Sugar: 6g
- Sodium: 1120mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 235mg
Keywords: creamy cajun pasta, mardi gras pasta, pappadeaux copycat