Mardi Gras Cajun Shrimp Pasta (Printable)
Creamy Cajun sauce coats shrimp and bell peppers for a vibrant pasta dish bursting with flavor.
# 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
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp cayenne pepper
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges
# Directions:
01 - Cook fettuccine in a large pot of salted boiling water until al dente. Drain thoroughly, reserving 1/2 cup of starchy pasta water for sauce adjustment.
02 - Pat shrimp completely dry with paper towels. Toss with 1 tablespoon Cajun seasoning, pinch of salt, and black pepper until evenly coated.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2 minutes per side until just opaque and lightly charred. Transfer to a plate.
04 - Add remaining butter to the skillet. Sauté red onion and bell peppers for 4-5 minutes until softened and lightly caramelized.
05 - Stir in garlic, remaining Cajun seasoning, smoked paprika, and cayenne. Cook for 1 minute until fragrant, being careful not to burn the garlic.
06 - Reduce heat to medium. Pour in heavy cream, stirring constantly to incorporate spices. Simmer for 2-3 minutes until slightly thickened.
07 - Whisk in Parmesan until melted and smooth. Add drained pasta and toss to coat thoroughly. Thin sauce with reserved pasta water if needed.
08 - Return shrimp to the skillet. Toss gently to combine and heat through for 1-2 minutes. Adjust seasoning with salt and pepper. Serve immediately with parsley, extra Cajun seasoning, and lemon wedges.
# Expert Advice:
01 -
- The sauce clings to every strand of pasta, coating it in that creamy, spiced perfection that makes you want to lick the plate
- Its a one-skillet wonder once the pasta is cooked, meaning fewer dishes and more time enjoying your meal
- The combination of sweet peppers and spicy shrimp hits every flavor note youre craving
02 -
- Heavy cream can separate if boiled too aggressively—keep your sauce at a gentle simmer once the cream hits the pan
- Shrimp continue cooking after they leave the heat, so remove them from the skillet while they still have a tiny bit of translucency in the center
03 -
- Work in batches if your skillet isn’t large enough to hold all the shrimp in one layer—crowding the pan leads to steaming instead of searing
- Save more pasta water than you think you’ll need—it’s your insurance policy for adjusting the sauce consistency at the end