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