Mardi Gras Cajun Shrimp Pasta

The kitchen smelled like a New Orleans street corner when I first made this—garlic hitting hot butter, the sharp kick of Cajun spices swirling in the air, and those peppers catching just enough char to sweeten everything up. I’d been craving something festive and colorful, and this pasta delivered exactly that vibrant energy. The whole dish comes together in under an hour, but it tastes like it simmered all afternoon.

I served this at a small dinner party last February, right when everyone needed a little extra warmth and cheer. My friend Sarah took one bite and immediately asked for the recipe, while her husband went back for thirds without saying a word. That’s when I knew this wasn’t just dinner—it was the kind of meal that brings people together around the table.

Ingredients

• 1 lb large shrimp, peeled and deveined: Pat them completely dry before seasoning—this helps them develop a beautiful sear instead of steaming in their own moisture
• 12 oz fettuccine or linguine: Long pasta strands catch the creamy sauce better than short shapes, and the slight chew of fettuccine stands up perfectly to the rich sauce
• 3 bell peppers, thinly sliced: The trio of red, yellow, and green isn’t just for looks—each variety brings a different sweetness level that layers beautifully with the spice
• 1 small red onion, thinly sliced: Red onion mellows out when cooked, adding a subtle sweetness that balances the heat
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here—jarred minced garlic lacks the punch this dish needs
• 1 cup heavy cream: Creates that velvety restaurant-style sauce that coats everything in luxurious richness
• 2 tbsp unsalted butter: Divide this wisely—half for searing the shrimp, half for building your sauce foundation
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself—pre-grated cheese has anti-caking agents that prevent smooth melting
• 2 tbsp Cajun seasoning: Make your own or buy a quality brand—this is the flavor backbone of the entire dish
• 1/2 tsp smoked paprika: Adds that subtle campfire smokiness that makes the dish taste like it’s been simmering all day
• 1/4 tsp cayenne pepper: Optional, but if you love heat like I do, this tiny pinch makes a big difference
• 2 tbsp fresh parsley, chopped: Brings a bright, fresh finish that cuts through all that rich creaminess

Instructions

Get your pasta water going first:

Salt it generously—like the ocean—and cook until just shy of al dente, since it’ll finish in the sauce later

Season the shrimp while the pasta cooks:

Toss them with 1 tablespoon Cajun seasoning and pinch them dry with paper towels first, because wet shrimp won’t sear properly

Sear the shrimp over medium-high heat:

Cook them in a single layer for about 2 minutes per side until they turn pink and opaque—resist the urge to move them around too much

Build your pepper foundation:

Add that remaining butter to the skillet, then sauté your onions and all three peppers for 4–5 minutes until they soften and start to smell incredible

Wake up your spices:

Toss in the garlic, remaining Cajun seasoning, smoked paprika, and cayenne—just 1 minute of cooking will release their oils and intensify the flavor

Create the creamy sauce base:

Pour in the heavy cream, reduce heat to medium, and let it simmer for 2–3 minutes until it thickens enough to coat a spoon

Melt in the Parmesan:

Stir constantly until the cheese disappears into the sauce, creating a glossy, velvety texture

Bring it all together:

Add your cooked pasta and toss everything together—if the sauce seems too thick, add that reserved pasta water a splash at a time

Return the shrimp to the party:

Gently fold them back in just long enough to warm through, being careful not to overcook them

Save

This recipe has become my go-to for celebration dinners because it feels special without requiring hours of effort. There’s something about that festive mix of colors and the way the aroma fills the entire house that makes any Tuesday night feel like a holiday.

Making It Your Own

Some nights I add sliced andouille sausage when cooking the peppers—it deepens the flavor and makes the dish even more filling. Other times, when I want to lighten things up, I swap half the heavy cream for half-and-half and nobody notices the difference. That flexibility is why this recipe stays in regular rotation.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the richness while complementing the spices, but an ice-cold lager works just as well if you prefer beer. The key is something cold and refreshing to balance that warm, creamy sauce.

Serving Suggestions

I always set out extra lemon wedges at the table because that bright acid at the end makes all the flavors pop. A simple green salad with vinaigrette on the side helps balance the richness, though honestly, most of the time this pasta stands perfectly on its own.

• Grate extra Parmesan at the table for those who love an even cheesier finish
• Keep a jar of extra Cajun seasoning nearby for heat lovers who want to kick it up
• Crusty bread is never a mistake here—someone will want to sop up that sauce

Save

Every time I make this, I’m reminded that the best recipes are the ones that bring people together. Mardi Gras or not, this pasta turns any dinner into something worth celebrating.

Recipe Questions & Answers

→ What type of pasta works best with this dish?

Fettuccine or linguine are ideal as they hold the creamy Cajun sauce well and complement the shrimp texture.

→ Can I adjust the spice level?

Yes, reduce or omit cayenne pepper for milder heat, or add extra Cajun seasoning for more spice.

→ How do I prevent the shrimp from overcooking?

Cook shrimp briefly per side until just opaque, then remove from heat to avoid toughness.

→ Can I substitute heavy cream?

Half-and-half can be used for a lighter sauce, but the texture will be less rich.

→ What pairings enhance this dish?

A crisp Sauvignon Blanc or a cold lager complements the bold Cajun flavors beautifully.

→ Is it possible to make this gluten-free?

Yes, simply use gluten-free pasta to accommodate dietary needs without sacrificing flavor.