Pasta Mardi Gras Pappadeaux Recipe: New Orleans-Style Seafood Extravaganza

This New Orleans-inspired pasta brings the spirit of Mardi Gras to your table with a seafood medley worth celebrating.

The dish combines Creole flavors with restaurant-quality technique, delivering tender pasta and fresh seafood in a rich, aromatic sauce.

Ingredients for Pasta Mardi Gras Pappadeaux

Creole-spiced seafood and pasta unite for a New Orleans celebration on your plate tonight.

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The seafood quality is non-negotiable here. Wild-caught shrimp and dry-packed scallops from Whole Foods or a trusted local fishmonger ensure the best flavor and texture. Pappadeaux’s signature andouille sausage can be found at Central Market or specialty Cajun grocers—avoid pre-cooked varieties as they lack the necessary snap. Fresh fettuccine from the refrigerated section elevates the dish, though De Cecco dried pasta is a reliable backup.

No white wine? Substitute with additional chicken stock and a splash of lemon juice for acidity. Creole seasoning blends vary—Tony Chachere’s is a solid store-bought option, or make your own with paprika, garlic powder, and cayenne. Shrimp can be swapped for crawfish if you’re feeling authentic (check Louisiana Fish Fry for frozen options). The andouille is essential for that smoky depth, but smoked sausage in a pinch works.

This dish reheats best gently in a skillet with a splash of stock. Leftovers keep for 2 days in the fridge—any longer and the scallops toughen. Freezing isn’t recommended due to the cream sauce, but the cooked pasta and seafood can be frozen separately for up to 1 month if needed.

Step-by-Step Instructions for Pasta Mardi Gras Pappadeaux

This New Orleans classic comes together through precise layering of bold flavors and textures.

Step 1: Prepare the Seafood and Sausage Foundation

Begin by patting the 1 lb Large Shrimp and 0.5 lb Scallops completely dry with paper towels. This ensures proper searing rather than steaming. Season both sides of the seafood lightly with Creole Seasoning—just enough to enhance their natural sweetness without overpowering.

In a large, heavy skillet over medium-high heat, melt 2 tablespoons of the 0.5 cup Unsalted Butter. Add the 8 oz Andouille Sausage slices first, cooking for 3-4 minutes until they develop a deep caramelized crust. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

In the same fat, sear the shrimp for 1-2 minutes per side until just opaque and the scallops for 2-3 minutes per side until golden brown and barely firm to the touch. Transfer to the plate with the sausage—they’ll finish cooking in the sauce later.

Step 2: Build the Aromatic Sauce Base

Reduce heat to medium and add the remaining 6 tablespoons Unsalted Butter to the skillet. When foaming subsides, add the finely diced Shallot and cook for 2-3 minutes until translucent and just beginning to caramelize at the edges.

Add the minced 6 cloves Garlic Cloves and 2 tbsp Creole Seasoning, stirring constantly for 30-45 seconds until fragrant. Be vigilant here—garlic burns easily and will impart a bitter note. Deglaze with the 0.5 cup White Wine, scraping up all the browned bits from the bottom of the pan.

Let the wine reduce by half, about 2-3 minutes, before adding the 1 cup Chicken Stock. Simmer for another 3-4 minutes until the liquid has reduced by about a third and taken on a rich, slightly syrupy consistency.

Step 3: Create the Creamy Sauce and Finish the Seafood

Pour in the 1 cup Heavy Cream and return the andouille sausage, shrimp, and scallops to the pan. Stir to combine and bring to a gentle simmer. The cream will initially look separated but will emulsify as it heats through.

Cook for 3-4 minutes, stirring occasionally, until the sauce coats the back of a spoon and the seafood is fully cooked through. The shrimp should be opaque white with no translucency, and the scallops should be just firm to the touch. Taste and adjust seasoning with additional Creole Seasoning if needed.

Step 4: Combine with Pasta and Finish

While the sauce simmers, cook the 12 oz Fettuccine Pasta in salted boiling water until al dente, about 1 minute less than package directions. Reserve ½ cup of pasta water before draining. This starchy water will help bind the sauce to the pasta.

Add the drained fettuccine directly to the skillet with the sauce. Toss gently to coat, adding reserved pasta water 1 tablespoon at a time until the sauce clings beautifully to the noodles. The pasta should glisten with sauce but not be soupy.

Finish by stirring in the zest and juice of the Lemon and 0.5 cup Parmesan Cheese. The acidity from the lemon will brighten all the rich flavors, while the Parmesan adds a salty depth that ties everything together.

Step 5: Garnish and Serve Immediately

Transfer to a large serving platter or individual bowls. Garnish generously with the chopped 0.25 cup Fresh Parsley and thinly sliced 4 whole Green Onions. These fresh elements provide a vibrant contrast to the rich, creamy dish.

Serve immediately while hot, as the sauce will continue to thicken as it cools. The ideal presentation showcases the colorful medley of sausage, shrimp, scallops, and fettuccine all glistening with the Creole-spiced sauce, finished with the bright green garnishes.

Essential Equipment for This Dish

Heavy Skillet Essential

A 12-inch cast iron skillet is non-negotiable for this dish—I swear by my Lodge for even heat distribution. The heavy bottom prevents hot spots that could burn your garlic or sauce. Plus, it transitions seamlessly from stovetop to oven if needed. 🔥

Slotted Spoon Helper

Use a stainless steel slotted spoon to remove the andouille after browning. This lets you keep all that flavorful fat in the pan while preventing sausage bits from burning. I keep mine from OXO within arm’s reach at all times.

Wooden Spoon for Sauce

A wooden spoon is perfect for stirring the sauce as it develops. It won’t scratch your skillet and helps you scrape up all those delicious browned bits. The flat surface also helps you check sauce consistency against the back.

Tongs for Seafood

Invest in 12-inch locking tongs for flipping shrimp and scallops. They give you precision control and prevent piercing the delicate seafood. I prefer TongMaster brand for their comfortable grip and durability.

Microplane for Zest

Use a fine microplane for the lemon zest—it captures the oils without the bitter pith. I’ve had my Microplane Premium for years and it still works like new. The fine zest integrates beautifully into the creamy sauce.

Large Pasta Pot

A 5-6 quart pasta pot with insert gives your fettuccine room to move. I recommend Cuisinox for even heating.

Frequently Asked Questions