Pappadeaux Mardi Gras Pasta Recipe
The Mardi Gras Pasta recipe is both visually appealing and deliciously satisfying, making it perfect for a special occasion or simply to impress your friends and family.
Equipment
- bowl
- l Large skillet
Ingredients
- 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
Instructions
- 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!
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