Name: Pappadeaux Mardi Gras Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 12 ounces linguine or fettuccine; 1/2 pound medium shrimp, peeled and deveined; 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 pound turkey sausage, sliced; 2 cups heavy cream; 1 cup chicken broth; 1 tablespoon Cajun seasoning (divided); 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; Chopped fresh parsley for garnish

Pappadeaux Mardi Gras Pasta

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Looking to elevate your dinner with a dish that embodies warmth and celebration? Pappadeaux Mardi Gras Pasta is your answer! This colorful, creamy pasta dish combines succulent shrimp, tender chicken, and zesty sausage, all enveloped in a rich Cajun-inspired sauce. With vibrant bell peppers and aromatic spices, this meal is perfect for family gatherings or a cozy weeknight dinner. It’s not only quick to prepare but also incredibly versatile—swap out proteins or add extra veggies to suit your taste. Impress your guests with this delightful one-pot wonder that transforms any occasion into a festive feast!

Author: Daphne
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves approximately 4 people 1x
Category: Main
Method: Sautéing
Cuisine: Cajun

Ingredients

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12 ounces linguine or fettuccine
1/2 pound medium shrimp, peeled and deveined
1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/2 pound turkey sausage, sliced
2 cups heavy cream
1 cup chicken broth
1 tablespoon Cajun seasoning (divided)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Chopped fresh parsley for garnish

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Instructions

Cook the pasta according to package instructions in salted boiling water; drain and reserve some pasta water.
Season shrimp and chicken with half a tablespoon of Cajun seasoning. Sauté chicken in olive oil until golden brown; set aside.
In the same skillet, cook the shrimp until pink; set aside.
Sauté turkey sausage until browned; remove from skillet.
Add bell peppers and onion to the skillet; cook until softened, then stir in garlic.
Create a roux by melting butter and whisking in flour. Gradually add chicken broth and heavy cream until smooth.
Mix in Parmesan cheese and remaining seasoning; let simmer until thickened.
Combine all proteins and sautéed vegetables back into the sauce; toss with cooked pasta.
Serve garnished with parsley and extra Parmesan.

Nutrition

Serving Size: 1 plate (300g)
Calories: 590
Sugar: 5g
Sodium: 950mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 145mg

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