Description

A creamy, spicy Cajun-inspired pasta loaded with shrimp, chicken, and andouille sausage in a rich, smoky sauce. This Pappadeaux-style Mardi Gras Pasta brings restaurant-quality Louisiana flavor to your kitchen in under an hour.

Ingredients

12 oz linguine or fettuccine

1 tbsp salt (for boiling water)

1/2 lb medium shrimp, peeled and deveined

1/2 lb boneless, skinless chicken breast, cut into bite-sized pieces

1/2 lb andouille sausage, sliced into rounds

1 tbsp Cajun seasoning, divided

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small yellow onion, thinly sliced

2 cloves garlic, minced

2 tbsp olive oil (for sautéing)

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

1 tsp Cajun seasoning (adjust to taste)

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

Chopped fresh parsley (for garnish)

Extra grated Parmesan cheese (for garnish)

Sliced green onions (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and toss pasta with a drizzle of olive oil to prevent sticking.
In a bowl, toss shrimp and chicken with half of the Cajun seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes until golden and cooked through. Remove and set aside.
Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Add sausage to the skillet and cook for 2–3 minutes until browned. Remove and set aside.
Add remaining tablespoon of olive oil to the skillet. Sauté red and green bell peppers and onion for 4–5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Remove vegetables and set aside.
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth, then slowly add heavy cream, stirring until smooth.
Stir in Parmesan cheese, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Simmer for a few minutes until sauce thickens.
Return cooked chicken, shrimp, sausage, and vegetables to the skillet. Toss to coat in sauce.
Add cooked pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with parsley, extra Parmesan, and green onions.

Notes

Use half-and-half instead of heavy cream or coconut milk for a lighter or dairy-free option.

Add more Cajun seasoning or cayenne for extra spice.

Use gluten-free pasta and substitute 1 tbsp cornstarch for flour to make it gluten-free.

Substitute mushrooms or zucchini for proteins to make it vegetarian.

Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.

Not recommended for freezing, as the cream sauce may separate.

Nutrition

Serving Size: 1 serving
Calories: 760
Sugar: 5g
Sodium: 950mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 40g
Cholesterol: 235mg