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Creamy Pappadeaux Mardi Gras Pasta

A rich and creamy Cajun-inspired pasta loaded with shrimp, smoked sausage, colorful bell peppers, and bold Louisiana flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun, Louisiana
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine or penne pasta
  • 1 tbsp salt for pasta water
Protein
  • 1 lb large shrimp peeled and deveined
  • 8 oz smoked sausage sliced
  • 1 tbsp olive oil
Sauce & Vegetables
  • 3 bell peppers sliced
  • 1 red onion thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese grated
  • 2 tbsp Cajun seasoning

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Wooden spoon

Method
 

  1. Cook pasta in salted boiling water until al dente. Drain and reserve some pasta water.
  2. Brown sausage in skillet and remove.
  3. Cook shrimp until pink and set aside.
  4. Sauté vegetables in butter, add garlic.
  5. Stir in flour and cook briefly to form roux.
  6. Whisk in cream and broth, simmer until thickened.
  7. Add seasoning and Parmesan cheese.
  8. Return sausage and shrimp, toss with pasta and serve.

Notes

Adjust spice level to taste. Add extra cream if sauce becomes too thick. Best served fresh.