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Mardi Gras Pasta for Quick Cajun Nights Recipe

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4.1 from 1 review

This Mardi Gras Pasta recipe brings the bold, spicy flavors of Cajun cuisine to your dinner table in under 40 minutes. Combining linguine with flavorful andouille sausage, succulent shrimp, and a creamy Cajun-spiced tomato sauce, it offers a perfect balance of heat and richness. Easy to prepare and perfect for quick weeknight meals, this dish captures the spirit of Mardi Gras with every bite.

  • 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 recommended)

Protein

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

Sauce & Seasoning

  • 14.5 oz Diced Tomatoes
  • 1 cup Heavy Cream (Half-and-half as lighter alternative)
  • 2 tbsp Cajun Seasoning (Adjust spice level to taste)
  • Salt & Pepper to taste

Finishing Touches

  • 1/4 cup Parsley (Chopped)
  • 1/4 cup Parmesan Cheese (Grated, or pecorino cheese as alternative)
  • 2 tbsp Olive Oil (Can substitute with another cooking oil)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the linguine or fettuccine pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta using a colander, reserving a splash of the pasta water. Set pasta aside while you prepare the sauce.
  2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
  3. Cook Sausage and Garlic: Stir in the minced garlic and sliced andouille sausage into the skillet. Cook for 3-4 minutes until the sausage is browned and aromatic.
  4. Add Shrimp: Incorporate the peeled and deveined shrimp into the skillet. Cook for an additional 3-4 minutes until the shrimp turn pink and opaque.
  5. Prepare Sauce: Pour in the diced tomatoes and heavy cream, stirring to combine. Season the mixture with Cajun seasoning, salt, and pepper to taste. Let it simmer over medium heat for 5-7 minutes, allowing the sauce to thicken slightly.
  6. Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss it in the sauce for 2-3 minutes until well coated. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it.
  7. Finish and Serve: Remove the skillet from heat. Stir in the chopped parsley and grated Parmesan cheese. Serve immediately for a warm, flavorful Cajun-inspired meal.

Notes

  • You can substitute gluten-free pasta to make this recipe gluten-free.
  • Using half-and-half instead of heavy cream will yield a lighter sauce.
  • Adjust Cajun seasoning according to preferred spice level.
  • For milder flavor, swap onions with shallots and omit green bell pepper if desired.
  • Reserve pasta water to adjust the sauce consistency as needed.
  • Parmesan cheese can be replaced with pecorino cheese for a sharper taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Cajun

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