Pappadeaux Mardi Gras Pasta – Spicy Cajun Seafood Pasta Delight

Savor the bold flavors of Pappadeaux Mardi Gras Pasta, a vibrant southern Cajun dish featuring linguine pasta tossed in a creamy marinara sauce with succulent crawfish tails, jumbo shrimp, and smoked sausage. Aromatic sautéed veggies and Cajun spices bring out the vibrant colors and layered flavors that make this recipe a party favorite, perfect for Mardi Gras celebrations or any occasion craving a spicy seafood feast.

Ingredients

• 1 lb colossal shrimp, peeled and deveined
• 8 oz smoked sausage, sliced
• 2 1/2 cups heavy whipping cream
• 1 (15 oz) can crushed tomatoes
• 1/2 cup chopped mushrooms
• 12 oz crawfish tail meat
• 1 package linguine pasta (approximately 1 lb)
• 1 tbsp minced garlic
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 tbsp Cajun seasoning
• 2 tbsp butter
• 1 diced green bell pepper
• 1/2 diced onion
• Juice of 1/2 lemon
• Salt and pepper to taste
• Optional: shredded Parmesan cheese for topping

Directions

1. Cook linguine pasta according to package instructions until al dente; drain and set aside.
2. Season raw shrimp with garlic powder, onion powder, paprika, and 1 tbsp Cajun seasoning.
3. In a skillet, melt 1 tbsp butter and cook shrimp 2-3 minutes per side until done; remove and set aside.
4. In the same skillet, melt 1 tbsp butter and cook sliced smoked sausage 1-2 minutes per side until browned; remove and set aside.
5. Add diced onion, green peppers, mushrooms, and minced garlic to the skillet; cook until veggies soften.
6. Stir in lemon juice.
7. Add crushed tomatoes and heavy cream; mix well, season with 1 tbsp Cajun seasoning, salt, and pepper. Simmer for 10-12 minutes until sauce thickens.
8. Add crawfish tails and stir through.
9. Mix cooked linguine pasta into the sauce.
10. Top with cooked shrimp and sausage. Optionally sprinkle with Parmesan cheese.
11. Serve hot, ideally with garlic bread.