Description
Indulge in the bold flavors of New Orleans with this Pappadeaux Mardi Gras Pasta Copycat recipe. Creamy, spicy, and loaded with shrimp and andouille sausage, this dish is sure to transport you to the vibrant streets of the French Quarter.
Ingredients
– 8 ounces penne pasta
– 1 pound large shrimp, peeled and deveined
– 8 ounces andouille sausage, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 tablespoon Cajun seasoning
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and andouille sausage and cook, stirring occasionally, until the shrimp is pink and the sausage is lightly browned, about 5-7 minutes.
3. Add the garlic to the skillet and cook for 1 minute, until fragrant.
4. Pour in the heavy cream and stir in the Cajun seasoning. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
5. Add the cooked penne pasta to the skillet and toss to coat with the creamy sauce. Stir in the Parmesan cheese and chopped parsley.
6. Season with salt and pepper to taste.
7. Serve the Pappadeaux Mardi Gras Pasta Copycat hot, garnished with additional parsley if desired.
Notes
This dish can be easily adjusted to suit your preferences. Feel free to add more or less Cajun seasoning, swap out the sausage for another protein, or use a different pasta shape.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Cajun, Creole