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Mardi Gras Pasta for Quick Cajun Nights Recipe

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4.1 from 3 reviews

This Mardi Gras Pasta recipe brings the vibrant flavors of Cajun cuisine to your table with a creamy, spicy sauce featuring andouille sausage, shrimp, and colorful bell peppers. A quick and satisfying dish perfect for weeknight dinners, combining tender pasta with robust, aromatic spices and fresh parsley.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz Linguine or Fettuccine Pasta (Substitute gluten-free pasta if needed)

Vegetables & Aromatics

  • 1 medium Onion (Use shallots for a milder flavor)
  • 1 medium Red Bell Pepper (Substitute with yellow or orange bell peppers)
  • 1 medium Green Bell Pepper (Omit if not preferred)
  • 3 cloves Garlic (Fresh garlic is recommended for best flavor)
  • 1/4 cup Parsley (Chopped)

Proteins

  • 12 oz Andouille Sausage (Substitute with smoked sausage or chorizo)
  • 1 lb Shrimp (Peeled and deveined)

Other Ingredients

  • 2 tbsp Olive Oil (Can swap with another cooking oil if necessary)
  • 14.5 oz Diced Tomatoes (Adds moisture and acidity)
  • 1 cup Heavy Cream (Half-and-half can be a lighter alternative)
  • 2 tbsp Cajun Seasoning (Adjust quantity to control spice level)
  • To taste Salt & Pepper (Essential for seasoning)
  • 1/4 cup Parmesan Cheese (Grated. Can use pecorino cheese for a different taste)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add linguine or fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander, reserving a splash of pasta water for later use. Set aside while preparing the sauce.
  2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, stirring frequently, until vegetables soften and onion becomes translucent.
  3. Cook Sausage and Garlic: Add minced garlic and sliced andouille sausage to the skillet. Cook together for 3-4 minutes until the sausage is browned and releases its aroma.
  4. Add Shrimp: Incorporate the peeled and deveined shrimp into the skillet. Cook for another 3-4 minutes until the shrimp turn pink and opaque.
  5. Prepare Sauce: Pour in diced tomatoes and heavy cream, stirring well to combine. Season the mixture with Cajun seasoning, salt, and pepper to taste. Let it simmer over medium heat for 5-7 minutes until the sauce thickens slightly.
  6. Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss gently to coat with the sauce for 2-3 minutes. If the sauce appears too thick, add some reserved pasta water to loosen it to your preferred consistency.
  7. Finish and Serve: Remove the skillet from heat. Stir in chopped parsley and grated Parmesan cheese. Serve the Mardi Gras Pasta immediately while hot for best flavor.

Notes

  • You can substitute gluten-free pasta to make this recipe gluten-free.
  • For a lighter alternative, use half-and-half instead of heavy cream.
  • Adjust the amount of Cajun seasoning to control the spice level according to your taste.
  • If andouille sausage is unavailable, smoked sausage or chorizo make great substitutes.
  • Reserve pasta water is helpful to adjust sauce consistency if it becomes too thick.
  • This dish is best enjoyed fresh, but leftovers can be stored refrigerated for up to 2 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://yourdailycook.com/mardi-gras-pasta-for-quick-cajun-nights-recipe-2/