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Pappadeaux Mardi Gras Pasta Recipe
Ash Tyrrell

Pappadeaux Mardi Gras Pasta Recipe

Let me tell you, after making this dish, I can confidently say it's a showstopper. The combination of succulent shrimp, savory sausage, and a creamy, spiced sauce over linguine is nothing short of spectacular. It's like bringing the vibrant flavors of New Orleans right into your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine or fettuccine pasta: Choose linguine for a traditional texture that holds the sauce well.
  • 1 lb colossal-sized shrimp: Opt for large fresh shrimp for the best flavor and texture.
  • 8 oz smoked sausage: Andouille sausage adds a smoky spicy kick that's essential to the dish.
  • 2 1/2 cups heavy whipping cream: Provides the rich creamy base for the sauce.
  • 1 15 oz can of crushed tomatoes: Balances the creaminess with a touch of acidity.
  • 1/2 cup chopped mushrooms: Adds earthiness and depth to the flavor profile.
  • 1 diced green bell pepper: Offers sweetness and color to the dish.
  • 1/2 diced onion: Enhances the savory base of the sauce.
  • 1 tbsp minced garlic: Infuses the dish with aromatic flavor.
  • 1 tbsp garlic powder: Amplifies the garlic flavor without adding moisture.
  • 1 tbsp onion powder: Deepens the savory notes in the sauce.
  • 1 tbsp paprika: Adds a subtle smokiness and color.
  • 2 tbsp Cajun seasoning: Brings the authentic Louisiana spice to the dish.
  • 2 tbsp butter: Used for sautéing and adding richness.
  • 1/2 lemon juice only: Brightens the flavors with a touch of acidity.
  • Salt and pepper to taste: Essential for seasoning and balancing flavors.

Method
 

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Season the shrimp with garlic powder, onion powder, paprika, and 1 tablespoon of Cajun seasoning. In a skillet, melt 1 tablespoon of butter over medium heat. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. In the same skillet, add sliced smoked sausage and cook for 1-2 minutes per side until browned. Remove and set aside.
  4. Add diced green bell pepper, onion, mushrooms, and minced garlic to the skillet. Sauté for 3-4 minutes until vegetables are tender.
  5. Add crushed tomatoes, heavy cream, lemon juice, and remaining Cajun seasoning to the skillet. Stir well and bring to a simmer. Let it cook for 10-12 minutes until the sauce thickens.
  6. Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  7. Return the cooked shrimp and sausage to the skillet, stirring gently to combine. Serve hot, garnished with chopped parsley and grated Parmesan cheese, if desired.

Notes

  • Use fresh, high-quality shrimp for the best flavor and texture.
  • For extra richness, consider adding a splash of white wine to the sauce.
  • If you prefer a spicier dish, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
  • To save time, prepare the vegetables and meats ahead of time.
  • Serve with a side of garlic bread to soak up the delicious sauce.