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Copycat Pappadeaux Mardi Gras Pasta, rich with creamy sauce and seafood

How to grow 3-Step Pappadeaux Mardi Gras Pasta Copycat

This recipe is a simplified copycat of Pappadeaux's Mardi Gras Pasta, bringing the vibrant flavors of New Orleans to your home in just three easy steps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces linguine
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 2 teaspoons cajun seasoning
  • 8 ounces smoked sausage, sliced
  • 1 pound shrimp, peeled and deveined
  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 0.25 cup green onions, sliced
  • 2 tablespoons fresh parsley, chopped

Equipment

  • large pot
  • large skillet
  • wooden spoon
  • tongs
  • measuring cups and spoons

Method
 

Cooking Steps
  1. Cook linguine according to package directions; drain and set aside, reserving 1/2 cup pasta water.
  2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in heavy cream, Parmesan cheese, and Cajun seasoning; bring to a simmer.
  3. Add sausage, shrimp, chicken, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes, until shrimp are pink and chicken is cooked through. If the sauce is too thick, add a splash of reserved pasta water.
  4. Toss the cooked linguine with the sauce, then stir in green onions and fresh parsley before serving.

Notes

For extra heat, add a pinch of cayenne pepper with the Cajun seasoning. You can also customize the protein with scallops or crawfish for an authentic Mardi Gras experience.