Mardi Gras Cajun Shrimp Pasta (Printable)
A colorful Cajun-inspired pasta with tender shrimp, bell peppers, and a rich, creamy sauce for festive meals.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 green bell pepper, thinly sliced
06 - 1 small red onion, thinly sliced
07 - 3 cloves garlic, minced
→ Dairy
08 - 1 cup heavy cream
09 - 2 tbsp unsalted butter
10 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
11 - 2 tbsp Cajun seasoning (plus extra for garnish)
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt, or to taste
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges (optional)
# How to Make It:
01 - Cook pasta in large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat shrimp dry, then toss with 1 tablespoon Cajun seasoning and pinch of salt and pepper.
03 - Heat 1 tablespoon butter in large skillet over medium-high heat. Add shrimp in single layer and cook 2 minutes per side until just opaque. Remove shrimp and set aside.
04 - Add remaining tablespoon butter to skillet. Add onions and all bell peppers. Sauté 4–5 minutes until softened.
05 - Add garlic, remaining Cajun seasoning, smoked paprika, and cayenne (if using). Cook 1 minute until fragrant.
06 - Reduce heat to medium. Pour in heavy cream, stirring to combine. Simmer 2–3 minutes until slightly thickened.
07 - Stir in Parmesan cheese until melted and smooth. Add drained pasta and toss to coat. If sauce is too thick, add reserved pasta water, a little at a time.
08 - Return shrimp to skillet. Toss gently to combine and heat through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with parsley, extra Cajun seasoning, and lemon wedges.
# Expert Advice:
01 -
- The creamy sauce hits that perfect balance between rich and spicy
- Those colorful peppers make every forkful feel like a celebration
- It comes together faster than you can say laissez les bons temps rouler
02 -
- Overcooked shrimp turns rubbery fast so pull them the second they turn opaque
- Cream sauces can break if they get too hot so keep that medium heat steady
- The pasta water trick saved more of my sauces than I care to admit
03 -
- Room temperature cream prevents those frustrating sauce disasters
- Grate your own Parmesan because the preground stuff just melts wrong