A Bold, Festive Cajun-Inspired Pasta Loaded with Shrimp, Sausage & Creamy Spice

There are certain dishes that don’t just satisfy hunger — they create an experience. Creamy Pappadeaux Mardi Gras Pasta is one of those unforgettable meals. It’s colorful, indulgent, lively, and bursting with the bold Cajun flavors that make Louisiana cuisine so iconic. Inspired by the vibrant spirit of Mardi Gras in New Orleans, this pasta dish captures celebration in every bite.

Imagine tender shrimp, smoky sausage, sweet bell peppers, and perfectly cooked pasta coated in a rich, creamy Cajun sauce. Each forkful balances spice, creaminess, and deep savory flavor. The texture is luxurious yet comforting. The aroma? Pure Southern magic.

Today, you’ll learn how to recreate this restaurant-style masterpiece right in your own kitchen — no reservations required.

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Why This Pasta Is So Special

This isn’t just another creamy pasta recipe. What makes Creamy Pappadeaux Mardi Gras Pasta stand out is:

• The bold Cajun seasoning blend
• The perfect balance of seafood and smoked sausage
• A silky cream sauce with just the right kick
• Colorful vegetables that bring freshness and crunch
• Restaurant-quality flavor made at home

It’s hearty enough for a celebration dinner, but simple enough for a weekend indulgence.

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Flavor Profile: What to Expect

This dish delivers:

• Spice: Warm Cajun heat without overpowering
• Creaminess: A velvety sauce that coats every noodle
• Smokiness: From seared sausage and paprika
• Sweetness: From sautéed bell peppers and onions
• Freshness: A squeeze of lemon and chopped parsley at the end

The harmony of these elements makes it unforgettable.

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Ingredients

For the Pasta

• 12 oz fettuccine or penne pasta
• 1 tablespoon salt (for pasta water)

For the Protein

• 1 lb large shrimp, peeled and deveined
• 8 oz smoked sausage, sliced
• 1 tablespoon olive oil

For the Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced

For the Cajun Cream Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• ½ cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For Garnish

• Fresh parsley, chopped
• Lemon wedges
• Extra Parmesan cheese

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned. Remove and set aside.
3. In the same skillet, add shrimp. Season lightly with Cajun seasoning. Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
4. Add butter to the skillet. Once melted, sauté onions and bell peppers for 4–5 minutes until slightly softened.
5. Add garlic and cook for 30 seconds until fragrant.
6. Sprinkle flour over vegetables and stir to create a roux. Cook for 1 minute.
7. Slowly whisk in heavy cream and chicken broth. Stir continuously to prevent lumps.
8. Add Cajun seasoning, smoked paprika, cayenne (if using), salt, and pepper.
9. Simmer 5–7 minutes until the sauce thickens.
10. Stir in Parmesan cheese until melted and smooth.
11. Return sausage and shrimp to the skillet. Toss gently to coat.
12. Add cooked pasta and toss until fully combined. If needed, add reserved pasta water to loosen sauce.
13. Simmer 2 minutes to allow flavors to meld.
14. Garnish with fresh parsley, lemon juice, and extra Parmesan before serving.

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The Secret to Perfect Cajun Cream Sauce

The key is balance. Cajun seasoning blends vary, so taste as you go. If too spicy, add a splash more cream. If too mild, add a pinch of cayenne.

Never let the cream boil aggressively — gentle simmering ensures smooth texture.

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Choosing the Right Pasta

Fettuccine works beautifully because it holds the sauce well. Penne is excellent if you prefer sauce trapped inside the tubes.

Avoid very thin pasta like angel hair — the sauce is too rich for delicate strands.

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Make It Even More Authentic

For a deeper Louisiana flavor profile:

• Add a splash of Worcestershire sauce
• Stir in a tablespoon of tomato paste for subtle depth
• Finish with a tiny dash of hot sauce

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Serving Suggestions

Pair this pasta with:

• Garlic bread
• Simple green salad
• Roasted asparagus
• Sparkling lemonade or iced tea

It’s perfect for dinner parties or festive gatherings.

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Storage & Reheating

Store leftovers in an airtight container for up to 3 days.

Reheat gently on the stove with a splash of cream or broth to revive the sauce.

Avoid microwaving on high — it may separate the cream.

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