Mardi Gras Cajun Shrimp Pasta

The first time I made this Cajun shrimp pasta, my kitchen smelled like a French Quarter restaurant. My neighbor actually knocked on the door to ask what I was cooking. That moment sold me on this dish forever.

I served this at a Fat Tuesday dinner party last year and watched three friends go silent for five solid minutes. The only sounds were forks hitting plates and someone murmuring oh my god between bites.

Ingredients

• 1 lb large shrimp: Pat them completely dry before seasoning or theyll steam instead of sear
• 12 oz fettuccine or linguine: Long noodles catch all that sauce better than short shapes
• 3 bell peppers red yellow and green: The trio creates this beautiful Mardi Gras confetti effect
• 1 small red onion: Sweet onion works best here since were already going bold with spices
• 3 cloves garlic: Dont be shy with garlic it holds its own against the heat
• 1 cup heavy cream: Room temperature cream incorporates smoother without breaking
• 2 tbsp unsalted butter: Split this between cooking shrimp and building your sauce base
• 1/2 cup freshly grated Parmesan: Pregrated cheese just melts into a sad puddle
• 2 tbsp Cajun seasoning: Make your own or buy the good stuff from a local market
• 1/2 tsp smoked paprika: This deepens the flavor beyond just heat
• 1/4 tsp cayenne pepper: Optional unless you really want to feel the burn
• 2 tbsp fresh parsley: Brightens everything up against that rich cream sauce

Instructions

Get your pasta water going first:

Salt it generously like the ocean and cook noodles until just shy of al dente

Season your shrimp while waiting:

Toss them with 1 tablespoon Cajun seasoning and a pinch of salt and pepper

Sear the shrimp like you mean it:

Heat 1 tablespoon butter over mediumhigh heat and cook shrimp 2 minutes per side until just opaque then remove immediately

Build your flavor foundation:

Add remaining butter to the skillet then sauté onions and peppers 4 to 5 minutes until they start to soften

Wake up the spices:

Stir in garlic remaining Cajun seasoning smoked paprika and cayenne cooking just 1 minute until fragrant

Create that velvety sauce:

Reduce heat to medium pour in cream and simmer 2 to 3 minutes until slightly thickened

Bring it all together:

Stir in Parmesan until melted then add pasta and toss to coat using reserved pasta water if needed

Finish with the shrimp:

Return shrimp to the skillet toss gently and heat through just enough to warm them

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My friend Karen who claims she hates spicy food asked for the recipe before she even finished her plate. Now she makes it every Sunday night.

Make It Your Own

Ive tossed in andouille sausage before and let me tell you it takes this dish to another level. The smokiness from the sausage plays so beautifully with that creamy sauce.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness like a dream. Something about that grassy brightness just wakes up every spice in the bowl.

Perfecting The Heat Level

Start with less cayenne than you think you need. You can always add more but you cant take it back once its in there.

• Taste your sauce before adding the shrimp back in
• Remember the pasta will absorb some of the heat as it sits
• Keep extra lemon wedges handy for brightness

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This pasta has become my goto for nights when we need a little celebration on the table.

Recipe FAQs

→ What pasta types work best for this dish?

Linguine or fettuccine are ideal as they hold the creamy sauce well and complement the shrimp and vegetables.

→ Can the spiciness be adjusted?

Yes, reduce or omit the cayenne pepper for milder heat, or increase it for a spicier kick.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta cooking water and add it gradually while tossing to achieve a smooth, silky sauce consistency.

→ Is it possible to make this dish gluten-free?

Absolutely, substitute regular pasta with gluten-free options to accommodate dietary needs without compromising flavor.

→ Can I add other proteins or vegetables?

Yes, sliced andouille sausage can be added for extra flavor while additional vegetables like spinach or mushrooms pair well with the creamy Cajun sauce.