When looking for a flavorful and impressive dish, look no further than Pappadeaux’s Mardi Gras Pasta recipe.
Rich in flavors inspired by Louisiana cuisine, this delightful pasta dish combines shrimp, chicken, and vegetables in a Cajun-infused cream sauce.
The Mardi Gras Pasta recipe is both visually appealing and deliciously satisfying.
You’ll find a symphony of flavors in each bite, with the spiciness of the Cajun seasoning and the creaminess of the sauce blending harmoniously with the robust taste of shrimp, chicken, and vegetables.
Rest assured, even if you’re inexperienced in the kitchen, I offer you clear and easy-to-follow instructions to guide you through the process.
How to Make Pappadeaux Mardi Gras Pasta
To make Pappadeaux Mardi Gras Pasta, you will need the following ingredients:
- 12 ounces Egg Fettuccine
- 1 pound medium-sized shrimp, peeled and deveined
- 8 ounces Andouille sausage, sliced
- 1 tablespoon of butter
- 1 teaspoon Cajun seasoning
- 1 cup heavy cream
- 1/4 cup diced bell pepper (mix of green, yellow, and red)
- 1/3 cup freshly grated Parmesan Cheese
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon of cayenne pepper (optional for extra spice)
Cook the Egg Fettuccine pasta according to the package instructions.
Drain and set aside.
In a large skillet, melt the tablespoon of butter over medium heat.
Add the sliced Andouille sausage, and cook for about 5 minutes until browned.
Remove the sausage from the skillet and set aside.
In the same skillet, add the peeled and deveined shrimp.
Season the shrimp with Cajun seasoning and cook for 2-3 minutes on each side or until they turn pink and are cooked through.
Remove the shrimp from the skillet and set aside.
Add the minced garlic and diced bell peppers to the skillet.
Cook until the peppers are softened and the garlic is fragrant about 3-4 minutes.
Slowly pour in the heavy cream, stirring constantly to combine with the garlic and peppers.
Add the freshly grated Parmesan cheese and lemon juice, stirring until the sauce is smooth and creamy.
If you prefer a spicier sauce, add the optional teaspoon of cayenne pepper at this point.
Return the cooked Andouille sausage and seasoned shrimp to the skillet.
Gently stir to combine, allowing the sausage and shrimp to be coated in the creamy sauce.
Add the cooked Egg Fettuccine pasta to the skillet, tossing gently to ensure the pasta is evenly coated with the Mardi Gras sauce.
Serve immediately and enjoy your delicious Pappadeaux Mardi Gras Pasta!
Side Dishes for Pappadeaux Mardi Gras Pasta
When enjoying a delicious and flavorful Pappadeaux Mardi Gras Pasta, it’s a great idea to serve it with some complementary side dishes.
Here, we’ll present a list of the main side dishes that can be served with this pasta, briefly describing each and explaining why it pairs well with the main course.
Garlic bread is a classic side dish for pasta. Its rich, buttery flavor perfectly complements the creamy and spicy Pappadeaux Mardi Gras Pasta.
Plus, it’s a handy tool for soaking up any leftover sauce on your plate.
To make it, simply brush slices of crusty bread with a mixture of melted butter and minced garlic, then toast them in the oven until golden and crisp.
A light and refreshing pasta salad is a great way to balance the richness of the Mardi Gras Pasta.
Opt for a simple recipe incorporating fresh vegetables, such as cherry tomatoes, cucumbers, and bell peppers, along with a tangy vinaigrette dressing.
This side dish adds a pleasant contrast in both texture and flavor, making it a lovely addition to your meal.
A green salad is another excellent choice to accompany your Pappadeaux Mardi Gras Pasta, providing a refreshing and crisp element to the overall dining experience.
Choose mixed greens, then top them with your favorite salad fixings like red onion, cucumber, and cherry tomatoes.
Dress the salad with a light citrus vinaigrette to add an extra zest that cuts through the richness of the pasta.
Roasted vegetables make a hearty and healthy side dish option, adding a nice contrast of flavors and textures to the pasta.
Choose vegetables like zucchini, bell peppers, and red onion, cutting them into similar-sized pieces for even cooking.
Toss them in a light coating of olive oil, salt, and pepper, then roast in the oven at 400°F for around 25-30 minutes or until tender and golden.
The slightly caramelized, earthy flavors of the roasted vegetables will enhance the overall enjoyment of your Pappadeaux Mardi Gras Pasta meal.
In this section, you’ll find alternative ingredients for the Pappadeaux Mardi Gras Pasta recipe, allowing you to customize the dish to suit your tastes and dietary needs.
If you can’t find pappardelle noodles or simply prefer fettuccine, feel free to substitute it.
Fettuccine has a similar shape and thickness, making it a suitable replacement for pappardelle in this dish.
Both types of pasta will soak up the flavors of the rich tomato-based sauce and complement the shrimp, andouille sausage, and vegetables.
Another good pasta substitute for Pappadeaux Mardi Gras Pasta is linguine.
It’s thinner than pappardelle but still maintains a flat, ribbon-like shape.
Linguine works well with the sauce and will ensure the dish remains delicious and satisfying.
In case you run out of butter or prefer a healthier alternative, olive oil can be used as a substitute.
Replace the 2 tablespoons of butter in the recipe with 2 tablespoons of olive oil.
Olive oil pairs well with the dish’s aromatic ingredients, such as garlic, onions, and Cajun spices, while also adding a hint of its distinct flavor.
If you’re looking for a dairy-free butter substitute, coconut oil can serve as a viable option.
Use an equal amount of coconut oil to replace the butter in the recipe.
Keep in mind that coconut oil has a mild, tropical taste that may slightly alter the dish’s flavor profile.
However, the rich and savory overtones of the tomato-based sauce and the medley of seafood, sausage, and vegetables should still dominate.
Chicken or Vegetable Broth
If you need a dairy-free option for the heavy cream, you can use chicken or vegetable broth as a substitute.
Replace the 1 cup of heavy cream with 1 cup of broth, which will result in a lighter, healthier version of the Pappadeaux Mardi Gras Pasta while retaining its deliciousness.
Storage and Preparation
If you want to store leftovers, follow these recommended methods to keep your Pappadeaux Mardi Gras pasta fresh and tasty:
Wrap the pasta in a moisture-proof container or seal it with a tight-fitting lid before placing it in the refrigerator. This method will help preserve its flavors and texture for 3-4 days.
For longer storage, you can store this dish in the freezer by wrapping it securely with aluminum foil or putting individual portions into freezer-safe containers.
This method will keep your pasta fresh for up to two months.
When ready to reheat and serve, allow it to thaw in the refrigerator overnight before heating it in a cast-iron pot or saucepan.
Always remember to use a cast-iron pot or heavy-bottomed saucepan when reheating your pasta, as these retain heat evenly and prevent the dish from burning.
Start at a low temperature and gradually increase the heat, stirring occasionally to ensure the dish heats evenly and doesn’t stick to the pot.
As a final note, always be cautious about cross-contamination while storing and preparing your ingredients, especially those that involve raw seafood or meat.
Keep all your ingredients separate, and always wash your hands, utensils, and cutting surfaces thoroughly with hot soapy water.
Common Mistakes to Avoid
Here are some common mistakes to avoid when preparing Pappadeaux Mardi Gras Pasta.
Overcooking the pasta
One common mistake while preparing Pappadeaux Mardi Gras pasta is overcooking the pasta.
Ensure that you cook the pasta al dente according to the package instructions.
This texture will prevent your pasta dish from becoming mushy and unappetizing.
Not using fresh seafood
Pappadeaux Seafood Kitchen is a popular seafood restaurant chain known for its fresh and delicious dishes.
To achieve that signature taste, use fresh shrimp and crab meat whenever possible.
Frozen seafood can be used, but fresh ingredients can significantly elevate the flavor profile of your Mardi Gras pasta.
Skimping on the spices
One of the key elements of this delicious Creole-inspired dish is the combination of spicy flavors.
Make sure to use quality Cajun seasoning and don’t be afraid to add some extra black pepper or cayenne pepper for an additional kick.
However, be careful not to overwhelm your taste buds by overpowering the other ingredients in your dish.
Rushing through the cooking process
Cooking the seafood properly is crucial to the success of your Pappadeaux Mardi Gras Pasta.
Cook shrimp over med-high heat for just a few minutes until they turn pink, and be sure to stir in crab meat and crawfish gently to avoid breaking them apart.
Adding a teaspoon of lemon juice also brings out the natural flavors of the seafood.
Neglecting the vegetables
Don’t forget the flavorful vegetables found in this hearty pasta dish, such as green and red bell peppers, green onions, and fresh tomatoes.
Properly dicing and sautéing them brings depth and texture to your meal, making it a perfect choice for a special occasion.
Ignoring health benefits
Don’t be afraid to modify the recipe to suit your dietary needs better. Incorporating whole wheat pasta or reducing the amount of butter used can still result in a delicious, flavorful dish with added health benefits.
By keeping these common mistakes in mind, you will be well on your way to creating a delicious and memorable Pappadeaux Mardi Gras Pasta for your next gathering.
Pappadeaux Mardi Gras Pasta Recipe
- l Large skillet
- 12 ounces Egg Fettuccine
- 1 pound medium-sized shrimp peeled and deveined
- 8 ounces Andouille sausage sliced
- 1 tbsp of butter
- 1 tsp Cajun seasoning
- 1 cup heavy cream
- 1/4 cup diced bell pepper mix of green, yellow, and red
- 1/3 cup freshly grated Parmesan Cheese
- 2 tbsp lemon juice
- 4 garlic cloves minced
- 1 tsp of cayenne pepper optional for extra spice
- Cook the Egg Fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, melt the tablespoon of butter over medium heat. Add the sliced Andouille sausage, and cook for about 5 minutes until browned. Remove the sausage from the skillet and set aside.
- In the same skillet, add the peeled and deveined shrimp. Season the shrimp with Cajun seasoning and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Add the minced garlic and diced bell peppers to the skillet. Cook until the peppers are softened and the garlic is fragrant, about 3-4 minutes.
- Slowly pour in the heavy cream, stirring constantly to combine with the garlic and peppers. Add the freshly grated Parmesan cheese and lemon juice, stirring until the sauce is smooth and creamy. If you prefer a spicier sauce, add the optional teaspoon of cayenne pepper at this point.
- Return the cooked Andouille sausage and seasoned shrimp to the skillet. Gently stir to combine, allowing the sausage and shrimp to be coated in the creamy sauce.
- Add the cooked Egg Fettuccine pasta to the skillet, tossing gently to ensure the pasta is evenly coated with the Mardi Gras sauce. Serve immediately and enjoy your delicious Pappadeaux Mardi Gras Pasta!