Description
Experience a taste of New Orleans without leaving your kitchen – this copycat Pappadeaux pasta brings all the Cajun flair with tender seafood swimming in a spicy cream sauce.
Ingredients
Scale
- 12 oz (340g) linguine or fettuccine pasta
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) crawfish tails, cleaned
- 8 oz (225g) andouille sausage, sliced into ¼-inch rounds
- 2 tbsp (30ml) olive oil
- 3 tbsp (42g) butter, divided
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 tbsp (16g) Cajun seasoning, divided
- 2 cups (480ml) heavy cream
- ¼ cup (25g) grated Parmesan cheese
- 2 green onions, thinly sliced
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Optional: ¼ tsp cayenne pepper for extra heat
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just before al dente (1-2 minutes less than package instructions). Reserve 1 cup pasta water before draining.
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Cook andouille sausage for 3-4 minutes until browned. Remove and set aside.
- Add remaining olive oil to the pan. Season shrimp and crawfish with 1 tablespoon Cajun seasoning, add to the pan, and cook for 2 minutes until they begin to turn pink. Remove and set aside with sausage.
- In the same pan, add 2 tablespoons butter. Sauté onions and bell peppers for 4-5 minutes until softened. Add garlic and cook for 30 seconds.
- Add remaining Cajun seasoning to the vegetables. Pour in heavy cream, stirring to incorporate any browned bits. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Return sausage, shrimp, and crawfish to the pan.
- Add drained pasta to the sauce and toss to combine. If needed, add reserved pasta water a little at a time to reach desired consistency.
- Cook everything together for 1-2 minutes. Add remaining tablespoon of butter and most of the green onions and parsley.
- Taste and adjust seasonings. Serve immediately, garnished with remaining green onions and parsley.