Pappadeaux Mardi Gras Pasta
This dish combines pasta, proteins, and vegetables in a creamy sauce for a hearty meal.
Equipment
- large pot
- Skillet
Ingredients
For the Pasta
- 12 ounces Penne Pasta Feel free to swap with fusilli or rigatoni.
For the Proteins
- 1 pound Boneless Skinless Chicken Breast Can be replaced with turkey or omitted.
- 1 pound Shrimp Consider scallops as an alternative.
- 8 ounces Andouille Sausage Try chorizo or kielbasa for different flavors.
For the Veggies
- 1 cup Bell Peppers Mixed colors or one color.
- 1 small Red Onion Can substitute yellow onion.
- 3 cloves Garlic Minced; substitute with garlic powder if needed.
For the Sauce
- 1 cup Heavy Cream For richness; can use half-and-half.
- 1 cup Parmesan Cheese Can use Pecorino Romano or nutritional yeast.
- 2 tablespoons Cajun Seasoning Adjust to your spice preference.
For Cooking
- 2 tablespoons Olive Oil For sautéing the proteins.
- to taste Salt Crucial for enhancing flavors.
- to taste Pepper Crucial for enhancing flavors.
For Garnish
- 2 tablespoons Chopped Parsley Adds fresh color and flavor.
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add chicken and sausage, cooking until browned. Add shrimp and cook until pink.
- Add bell peppers, onion, and garlic. Sauté until vegetables are tender.
- Stir in heavy cream, Parmesan, and Cajun seasoning. Mix well and let simmer for a few minutes.
- Combine the cooked pasta with the sauce, stirring to coat evenly. Season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
You can customize the proteins and adjust the spice level to your preference.