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Pappadeaux Mardi Gras Pasta

A vibrant Cajun-inspired pasta dish with shrimp, Andouille sausage, and creamy sauce, celebrating the joy of cooking together.

Ingredients

Scale
  • 12 ounces Penne Pasta
  • 1 pound Boneless Skinless Chicken Breast
  • 1 pound Shrimp
  • 8 ounces Andouille Sausage
  • 1 cup Bell Peppers
  • 1 small Red Onion
  • 3 cloves Garlic (minced)
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Chopped Parsley

Instructions

  1. Begin by cooking the penne pasta according to package instructions in a large pot of salted boiling water. Stir occasionally until al dente, then drain and set aside.
  2. In a spacious skillet, heat olive oil over medium heat. Add the chicken breast pieces, seasoned lightly with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
  3. In the same skillet, add the Andouille sausage slices and cook until they’re golden and slightly crispy, around 4-5 minutes.
  4. Toss in the bell peppers, red onion, and minced garlic, stirring frequently. Sauté until the vegetables are tender, approximately 5 minutes.
  5. Pour in the heavy cream, allowing it to come to a gentle simmer. Stir in the Cajun seasoning, letting those flavors mingle for about 2-3 minutes.
  6. Return the cooked chicken and add the shrimp to the skillet. Stir everything gently until the shrimp turns pink and opaque, about 3-4 minutes.
  7. Add the cooked penne pasta to the skillet, combining it all into a healthy coating of sauce. Finally, mix in the Parmesan cheese until melted and incorporated.
  8. Garnish with chopped parsley and a final sprinkle of pepper before serving.

Notes

Make-ahead by cooking proteins and prepping the sauce in advance. Quality ingredients and proper seasoning are key to a delightful meal.

Nutrition

Keywords: Cajun pasta, shrimp pasta, creamy pasta, festive dinner, Mardi Gras recipe