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Easy Mardi Gras Pasta photo

Mardi Gras Pasta

This Mardi Gras Pasta is a festive delight! Loaded with shrimp, andouille sausage, and a creamy sauce, it's perfect for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Creole
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 ounces fettuccine
  • 8 tablespoons butter divided
  • 1 pound medium to large shrimp peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon paprika
  • 4 green onions sliced
  • 1/4 cup diced yellow pepper
  • 1/4 cup diced green pepper
  • 1 cup sliced mushrooms
  • 12 ounces andouille sausage sliced
  • 4 garlic cloves minced
  • 1/2 cup diced tomato
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/3 cup freshly grated Parmesan
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Skillet for sautéing
  • Colander for draining pasta
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Method:
  1. Step 1: Cook the Fettuccine - Start by bringing a large pot of salted water to a boil. Add the 12 ounces of fettuccine and cook according to the package directions until al dente. Once cooked, drain the pasta in a colander and set it aside, reserving a cup of the pasta water for later use.
  2. Step 2: Sauté the Shrimp - In a large skillet, melt 4 tablespoons of butter over medium heat. Add the peeled and deveined shrimp, seasoning them with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of paprika. Sauté until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
  3. Step 3: Cook the Sausage and Vegetables - In the same skillet, add the remaining 4 tablespoons of butter. Once melted, add the sliced andouille sausage and cook until browned, about 5 minutes. Next, add the minced garlic, sliced green onions, diced yellow and green peppers, and sliced mushrooms. Sauté the mixture for another 5-7 minutes, or until the vegetables are tender.
  4. Step 4: Create the Sauce - Stir in the diced tomatoes and cook for a couple of minutes until softened. Pour in the heavy cream and add the lemon juice, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
  5. Step 5: Combine Everything - Return the cooked shrimp to the skillet and add the drained fettuccine. Toss the pasta in the creamy sauce, adding reserved pasta water as needed to reach your desired consistency. Stir in the freshly grated Parmesan, and season with salt and pepper to taste.
  6. Step 6: Serve and Garnish - Once everything is well combined and heated through, serve the Mardi Gras Pasta hot, garnished with chopped fresh parsley. Enjoy this dish with a sprinkle of extra Parmesan if desired.

Notes

  • Customize with different vegetables or proteins to suit your taste.
  • Add more Cajun seasoning for extra spice.
  • Store leftovers in an airtight container for up to 3 days.