Follow these steps to create your own Pappadeaux Mardi Gras Pasta:

1. Cook Pasta: In a large pot, bring salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Sausage: In a large skillet, heat olive oil over medium heat. Add the sliced andouille sausage and sauté for about 3-4 minutes until browned.
3. Add Vegetables: Add the diced bell pepper, onion, and minced garlic to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
4. Cook Seafood: Add the shrimp and scallops to the skillet. Season with Cajun seasoning, salt, and pepper. Cook until the shrimp are pink and the scallops are opaque, about 5-7 minutes.
5. Create Sauce: Pour in the heavy cream and chicken broth. Stir well to combine and bring to a gentle simmer. Allow the sauce to thicken for about 3-4 minutes.
6. Combine Pasta: Add the cooked pasta to the skillet, tossing it gently to coat with the creamy sauce and seafood mixture. Cook for an additional 2-3 minutes to heat through.
7. Finish with Butter: Stir in the butter until melted and well incorporated for added richness.
8. Garnish: Remove from heat and garnish with chopped fresh parsley.
9. Serve: Plate the pasta and serve immediately, accompanied by lemon wedges for squeezing over the top.

With these steps, you’ll have a plate of Pappadeaux Mardi Gras Pasta that is not only delicious but also visually appealing!