Imported Fettuccini pasta with shrimp, cajun Connecuh sausage, red and green bell peppers, sweet vidalia onions in a creamy cajun, buttery sauce. This is my version of Pappadeaux’s Mardi Gras pasta.
Optional stir ins: Add a cup of diced fire roasted tomatoes and/or fresh basil.
Substitutions: You can make this same recipe using crab, lobster, crawfish, andouille sausage and/or chicken.
FYI: You can use regular boxed pasta like Barilla, Ronzoni or Mueller’s but using bagged imported fettuccini or pappardelle pasta will ensure your meal is restaurant quality.
Bread choice: Garlic bread, french bread, Italian bread sticks, frozen dinner rolls or even a box of red lobster biscuits.
Wine Choice: White or Rosé.
Check out my quick and simple Fajitas recipe