Pappadeaux Mardi Gras Pasta

Ingredients

• 8 oz fettuccine or linguine pasta

• 1 lb large shrimp, peeled and deveined

• 8 oz andouille sausage, sliced

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 bell pepper (red or green), diced

• 1 cup heavy cream

• 1 cup chicken broth

• 1 (14 oz) can diced tomatoes, drained

• 2 teaspoons Cajun seasoning (adjust to taste)

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional, for heat)

• Salt and black pepper, to taste

• 2 tablespoons chopped fresh parsley

• 2 green onions, sliced

• Lemon wedges, for serving

Instructions

1. Cook Pasta:
   Cook pasta in salted boiling water until al dente. Drain and set aside.

2. Cook Sausage:
   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.

3. Cook Shrimp:
   In the same skillet, add remaining olive oil. Season shrimp with Cajun seasoning, salt, and pepper. Cook shrimp 2 minutes per side until pink and opaque. Remove and set aside.

4. Sauté Veggies:
   Add onion, garlic, and bell pepper to the skillet. Cook until softened, about 4–5 minutes.

5. Make Sauce:
   Stir in chicken broth, heavy cream, diced tomatoes, smoked paprika, cayenne, and additional Cajun seasoning if desired. Bring to a simmer and cook until sauce thickens slightly, about 5–7 minutes.

6. Combine:
   Return shrimp and sausage to the skillet, toss to coat in sauce. Add cooked pasta and toss everything together.

7. Serve:
   Garnish with chopped parsley and green onions. Serve with lemon wedges on the side.

Tips

• Use fresh Cajun seasoning or make your own blend for more flavor.

• Add extra veggies like mushrooms or okra for more texture.

• Swap shrimp for crawfish tails for an authentic Louisiana twist.