If you’ve ever craved the vibrant flavors of Mardi Gras, then this Pappadeaux Mardi Gras Pasta is your ticket to a savory destination! This delightful dish comes together in about 30 minutes and all in one pot, making it a quick and easy weeknight meal that your family will love! Feel free to switch up the ingredients to suit your taste or even use it as a “clean out the fridge” meal to use up those odds and ends you have lying around. Seriously, it’s that versatile!
Ingredients Breakdown
- 12 oz fettuccine or linguine pasta
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 cup andouille sausage, sliced
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Let’s Get Cooking!
Here’s how to make this amazing Pappadeaux Mardi Gras Pasta:
Cook the Pasta (8-10 minutes): Start by bringing a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. I’m talking about 8-10 minutes here. Drain and set aside!
Sauté the Sausage (3-4 minutes): In a large skillet, heat the olive oil over medium heat. Toss in the sliced andouille sausage, let it cook until browned, stirring occasionally. Just the smell alone is gonna get your taste buds tingling!
Add the Vegetables (3-4 minutes): Now, toss in the diced bell pepper, onion, and minced garlic. Cook for another few minutes until the veggies are tender and the garlic is fragrant. You’re gonna love that aroma filling your kitchen!
Cook the Seafood (5-7 minutes): Bring in the shrimp and scallops next, seasoning them generously with Cajun seasoning, a couple pinches of salt, and pepper. Cook until the shrimp turn a lovely pink, and the scallops become opaque, this takes about 5-7 minutes.
Make the Sauce (3-4 minutes): Pour in the heavy cream and chicken broth, stirring well to combine. Bring it to a gentle simmer and allow the sauce to thicken up, this is when it gets all creamy and luscious!
Combine the Pasta (2-3 minutes): Now it’s time to bring everything together! Add that cooked pasta right into the skillet, tossing gently to coat the noodles in that incredible creamy sauce. Cook for an additional couple of minutes to heat through.
Finish with Butter: Stir in the tablespoon of butter until it melts and completely incorporates oh, the richness it brings!
Garnish and Serve: Remove from heat, plate it all up, and garnish with fresh parsley. Serve immediately, and don’t forget those lemon wedges!
With these steps, you’ll have a plate of Pappadeaux Mardi Gras Pasta that is not only delicious but also looks beautiful on your table! You’ve just taken a culinary trip to New Orleans without ever leaving your kitchen!
Why I Love This Recipe
Honestly, Pappadeaux Mardi Gras Pasta is my go-to recipe when I need something that’s both satisfying and flavorful. I’m a real sucker for creamy pasta dishes, and this one is a total crowd-pleaser in my house! The best part is you can customize it however your heart desires; whether it’s swapping in different proteins or adding extra veggies, it’s so versatile! And trust me, you’ll want to make it again and again!
If you loved this Mardi Gras Pasta, be sure to check out my Garlic Pork Peanut Noodles, my Three-Cheese Au Gratin Potatoes, or my Easy Chilled Calamari Salad!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes perfect for those busy weeknights when you don’t want to spend hours in the kitchen but still want a meal that feels special.
One Pot Wonder
The magic of this recipe is that it all comes together in one pot. Not only does this mean fewer dishes to wash (yay!), but also that all the flavors intermingle beautifully as they cook, creating a delicious harmony that your family will love!
Comfort Food at its Best
Creamy, dreamy, and loaded with tons of flavor, this pasta is true comfort food. It’s rich enough to feel indulgent while still being light enough to not weigh you down.
Customizable
You can use whatever ingredients you have, making this recipe super adaptable. Leftover chicken? Great! Extra veggies? Toss them in! The world is your oyster (or shrimp, in this case).
Crowd-Pleaser
This one’s a surefire hit with the whole family! The kids will love the creamy sauce and seafood while you’ll appreciate the delicious balance of flavors.
Serving & Storage Tips
What to Serve With This
Serve your Pappadeaux Mardi Gras Pasta with a light green salad and some crusty garlic bread for a complete meal. A glass of white wine pairs wonderfully too if you want to indulge!
How Long It Keeps
This dish is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing it up!
Reheating Instructions
Reheat in a skillet over medium heat with a splash of chicken broth or cream to bring back that creamy texture. Stir occasionally until heated through, no one likes dried-out pasta!
Freezer Friendly
I wouldn’t recommend freezing this dish as the cream-based sauce can separate upon thawing; however, if you want to prep it in advance, consider making the seafood and sauce separately, storing them in the freezer, and then cooking the pasta fresh when you’re ready to eat.
Final Thoughts
So, there you have it! Your new favorite meal is just a pot away. Pappadeaux Mardi Gras Pasta is not only quick and easy but a comforting dish your family will be asking for again and again. It’s a party in a bowl that brings some of that friendly Mardi Gras spirit to your kitchen. So, what are you waiting for? Gather your ingredients and start cooking! Follow us on Pinterest for daily meal inspiration
Pappadeaux Mardi Gras Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, stirring occasionally for about 3-4 minutes.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Cook for another 3-4 minutes until the veggies are tender and the garlic is fragrant.
- Add the shrimp and scallops to the skillet, seasoning with Cajun seasoning, salt, and pepper. Cook until the shrimp are pink and the scallops are opaque, about 5-7 minutes.
- Pour in the heavy cream and chicken broth, stirring well. Bring to a gentle simmer and allow the sauce to thicken, about 3-4 minutes.
- Add the cooked pasta into the skillet and toss gently to coat it in the sauce. Heat through for 2-3 minutes.
- Stir in the tablespoon of butter until it melts and fully incorporates into the sauce.
- Remove from heat, plate the pasta, and garnish with fresh parsley. Serve immediately with lemon wedges.