Start by cooking 12 ounces of fettuccine in salted water according to the package directions. Once cooked, drain the pasta and set it aside.

While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Season 1 pound of medium to large shrimp with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of paprika. Cook the seasoned shrimp in the melted butter until they turn pink. Once cooked, remove the shrimp with a slotted spoon and set them aside.

In the same skillet, add the remaining 6 tablespoons of butter. Once melted, add 4 sliced green onions, 1/4 cup each of diced yellow and green peppers, 1 cup of sliced mushrooms, and 12 ounces of sliced andouille sausage. Cook the mixture until the sausage is browned and the vegetables are softened.

Stir in 4 minced garlic cloves and 1/2 cup of diced tomato. Cook for 1 minute to release the flavors.

Pour in 1 cup of heavy cream and simmer the mixture until it thickens slightly.

Add 1 teaspoon of lemon juice, 1/3 cup of freshly grated Parmesan cheese, and 1 tablespoon of chopped fresh parsley to the skillet. Stir everything together until the Parmesan is melted and the sauce is well combined. Taste and adjust seasoning with salt and pepper as needed.

Remove the skillet from heat and add the cooked fettuccine and cooked shrimp to the sauce. Gently toss everything together until the pasta and shrimp are evenly coated with the sauce.

Your Pappadeaux Pasta Mardi Gras is now ready to be served! Plate up the pasta with shrimp and sauce, and garnish with additional parsley if desired. Enjoy your flavorful and satisfying meal!