Growing up in Louisiana, I have so many fond memories of celebrating Mardi Gras with my family. One of the highlights was always our annual trip to Pappadeaux Seafood Kitchen for their famous Mardi Gras Pasta. The rich, creamy sauce, the juicy shrimp, and the perfectly al dente pasta – it was a taste of New Orleans heaven!
I can still remember the first time I tried the Pappadeaux Mardi Gras Pasta. I was about 10 years old, and my parents had taken me and my siblings out for a big Mardi Gras feast. When the server placed that steaming plate of pasta in front of me, I couldn’t wait to dig in. The first bite was an explosion of flavor – the Cajun-inspired seasoning, the velvety sauce, the tender shrimp. It was love at first taste, and from that day on, I was hooked.
Over the years, I’ve gone back to Pappadeaux time and time again, craving that signature Mardi Gras Pasta. But let’s be real – eating out can get expensive, especially when you’re a pasta fiend like me. That’s why I decided to take matters into my own hands and create the perfect Pappadeaux Mardi Gras Pasta copycat recipe. After countless trials and taste tests, I think I’ve finally nailed it!
Why This Pappadeaux Mardi Gras Pasta Copycat Recipe Will Become Your Go-To
The Secret Behind Perfect Pappadeaux Mardi Gras Pasta Copycat
The key to recreating the magic of Pappadeaux’s Mardi Gras Pasta at home is all in the sauce. It’s a rich, creamy Cajun-inspired masterpiece that coats every strand of pasta and bathes the succulent shrimp in its delectable embrace. But the secret is in the balance of flavors – the right amount of spice, the perfect richness, and a touch of acidity to keep it all in perfect harmony.
Essential Ingredients You’ll Need
- Penne pasta: The classic shape for Pappadeaux’s Mardi Gras Pasta, but you can use any short pasta you prefer.
- Shrimp: Plump, juicy shrimp are the star of the show. Peel and devein them for the best texture.
- Heavy cream: This is the foundation for the luxurious sauce.
- Cajun seasoning: A blend of paprika, garlic, onion, and other warm spices that gives the dish its signature Cajun flair.
- Parmesan cheese: Grated Parmesan adds a rich, nutty flavor and helps thicken the sauce.
- Lemon juice: A touch of acidity brightens up the entire dish.
Step-by-Step Pappadeaux Mardi Gras Pasta Copycat Instructions
Preparing Your Pappadeaux Mardi Gras Pasta Copycat
This Pappadeaux Mardi Gras Pasta Copycat recipe comes together in about 30 minutes, start to finish. You’ll need a large pot for the pasta, a skillet for the shrimp, and a saucepan to make the creamy Cajun sauce. Let’s get started!
1- Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2- In a large skillet, sauté the shrimp in a bit of olive oil over medium-high heat until they’re pink and opaque, about 3-4 minutes. Transfer the shrimp to a plate and set aside.
3- In the same skillet, melt the butter over medium heat. Whisk in the heavy cream, Cajun seasoning, and Parmesan cheese. Let the sauce simmer for 5-7 minutes, stirring frequently, until it thickens up nicely.
4- Add the cooked penne pasta and the sautéed shrimp to the creamy Cajun sauce. Toss everything together until the pasta is evenly coated. You’ll know it’s ready when the sauce clings to the noodles and the shrimp are heated through.
5- Finish the Pappadeaux Mardi Gras Pasta Copycat by squeezing in a bit of fresh lemon juice and giving it one last gentle toss.
6- Serve the Pappadeaux Mardi Gras Pasta Copycat hot, garnished with chopped parsley or green onions if desired. Enjoy!
Pro Tips for Success
The key to nailing this Pappadeaux Mardi Gras Pasta Copycat recipe is in the sauce. Be sure to let it simmer long enough to thicken up properly, and don’t be shy with the Cajun seasoning – you want that bold, spicy flavor to shine through.
Another pro tip? Don’t overcook the shrimp. They’ll continue to cook in the hot sauce, so you want to pull them off the heat just before they’re completely opaque. And remember, a squeeze of fresh lemon juice at the end really makes all the flavors pop.
Serving and Storing Your Pappadeaux Mardi Gras Pasta Copycat
Perfect Pairings for Pappadeaux Mardi Gras Pasta Copycat
This Pappadeaux Mardi Gras Pasta Copycat is a real showstopper, so it deserves some equally impressive accompaniments. A crisp, fresh salad with a zesty vinaigrette would be the perfect foil to the rich, creamy pasta. And a crusty, buttery garlic bread is an absolute must for sopping up every last drop of that incredible sauce.
As for drinks, a cold, refreshing lager or a bright, fruity white wine would both be fantastic choices to balance out the bold Cajun flavors.
Storage and Make-Ahead Tips
Leftover Pappadeaux Mardi Gras Pasta Copycat will keep in the fridge for 3-4 days, stored in an airtight container. To reheat, simply pop it in the microwave or gently warm it on the stovetop, stirring occasionally, until heated through.
You can also make this recipe in advance and freeze it for longer-term storage. Just let it cool completely, then transfer it to a freezer-safe container or bag. It’ll keep for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Variations and Dietary Adaptations for Pappadeaux Mardi Gras Pasta Copycat
Creative Pappadeaux Mardi Gras Pasta Copycat Variations
While the classic Pappadeaux Mardi Gras Pasta is pretty darn perfect as-is, there are plenty of ways to put your own spin on it. Try swapping out the penne for linguine or fettuccine, or add in some diced andouille sausage for an extra Cajun kick. You could even mix things up with different seafood, like crawfish or scallops, instead of the shrimp.
And don’t be afraid to experiment with seasonal produce, like roasted red peppers in the fall or fresh cherry tomatoes in the summer. The possibilities are endless!
Making Pappadeaux Mardi Gras Pasta Copycat Diet-Friendly
For a gluten-free version of this Pappadeaux Mardi Gras Pasta Copycat, simply swap the regular penne for your favorite gluten-free pasta. And to make it dairy-free, use unsweetened almond milk or coconut milk in place of the heavy cream, and omit the Parmesan cheese.
If you’re watching your carbs, you can serve the creamy Cajun shrimp over zucchini noodles or cauliflower rice instead of the traditional pasta. The sauce is so darn good, it’ll be delicious no matter what you pair it with.
Frequently Asked Questions
Q: Can I use a different type of pasta besides penne?
A: Absolutely! While penne is the classic shape used in Pappadeaux’s Mardi Gras Pasta, you can use any short pasta you prefer, like rigatoni, farfalle, or even linguine.
Q: How can I make the sauce extra creamy?
A: For an even richer, creamier sauce, try adding an extra splash of heavy cream or a tablespoon or two of cream cheese. Just be sure to let it simmer long enough to thicken up.
Q: Can I make this recipe ahead of time?
A: Yes, this Pappadeaux Mardi Gras Pasta Copycat recipe is perfect for meal prep. You can make the entire dish in advance and store it in the fridge for up to 4 days or in the freezer for up to 3 months.
Q: How many servings does this recipe make?
A: This recipe will serve 4-6 people, depending on portion sizes. It makes a very generous amount of the creamy Cajun pasta and shrimp.
Q: My sauce isn’t thickening up. What am I doing wrong?
A: If your sauce isn’t thickening, try simmering it for a little longer, whisking frequently. You can also try adding a bit more Parmesan cheese, as that will help bind the sauce together. Be patient and let it reduce down to your desired consistency.
Pappadeaux Mardi Gras Pasta Copycat
- Total Time: 30
- Yield: 6
Description
Indulge in the rich, creamy flavors of the iconic Pappadeaux Mardi Gras Pasta with this easy-to-make copycat recipe. Packed with shrimp, scallops, and spicy andouille sausage in a decadent Cajun-spiced sauce, this dish brings the taste of New Orleans right to your table.
Ingredients
– 1 lb linguine pasta
– 1 lb shrimp, peeled and deveined
– 1 lb scallops
– 1 lb andouille sausage, sliced
– 2 tbsp Cajun seasoning
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup Parmesan cheese, grated
– 1 cup chicken broth
– 2 tbsp lemon juice
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. – Bring a large pot of salted water to a boil. Cook the linguine 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, scallops, and andouille sausage. Season with 1 tbsp of the Cajun seasoning and sauté until the seafood is cooked through and the sausage is lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
3. – In the same skillet, sauté the onion and garlic until softened, about 3-4 minutes.
4. – Add the heavy cream, Parmesan, chicken broth, lemon juice, and remaining 1 tbsp Cajun seasoning. Bring the sauce to a simmer and cook for 5 minutes, stirring frequently, until thickened.
5. – Add the cooked linguine and the sautéed seafood and sausage to the sauce. Toss to coat everything evenly.
6. – Serve the Pappadeaux Mardi Gras Pasta Copycat immediately, garnished with chopped parsley. Enjoy!
Notes
For a richer, creamier sauce, you can add an additional 1/2 cup of heavy cream. Adjust Cajun seasoning to your desired level of spice. Leftover pasta can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Courses
- Method: Stovetop
- Cuisine: Cajun, Creole
Conclusion
There’s a reason Pappadeaux’s Mardi Gras Pasta has such a devoted following – it’s an absolute flavor explosion in every bite! With this copycat recipe, you can enjoy all the rich, creamy, Cajun-spiced goodness of the restaurant version anytime you want, right from the comfort of your own kitchen.
So what are you waiting for? Gather up your ingredients, fire up the stove, and get ready to transport your taste buds straight to the heart of New Orleans. This Pappadeaux Mardi Gras Pasta Copycat is sure to become a new family favorite. Let me know how it turns out in the comments below!