Mardi Gras Cajun Shrimp Pasta (Printable)

Tender shrimp and bell peppers in a creamy Cajun-spiced pasta, vibrant and flavorful.

# What You 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

# How To Cook:

01 - Cook pasta in a large pot of salted boiling water according to package directions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
02 - Pat shrimp completely dry with paper towels. Toss with 1 tablespoon Cajun seasoning and a pinch of salt and 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 pink. Remove from skillet and set aside.
04 - Add remaining butter to the skillet. Add sliced onions and all bell peppers. Sauté for 4 to 5 minutes until vegetables are softened and edges begin to caramelize.
05 - Stir in garlic, remaining Cajun seasoning, smoked paprika, and cayenne if using. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
06 - Reduce heat to medium. Pour in heavy cream while stirring to combine with spices. Simmer for 2 to 3 minutes until sauce slightly thickens and coats the back of a spoon.
07 - Stir in Parmesan cheese until melted and smooth. Add drained pasta to the skillet and toss thoroughly to coat. If sauce becomes too thick, add reserved pasta water a tablespoon at a time until desired consistency.
08 - Return seared shrimp to the skillet. Toss gently to combine and heat through for 1 to 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Plate immediately while hot. Garnish generously with chopped fresh parsley, additional Cajun seasoning, and lemon wedges on the side.

# Expert Tips:

01 -
  • The creamy Cajun sauce clings to every strand of pasta while the peppers add this incredible sweetness that balances the heat
  • It comes together in under 40 minutes but tastes like you spent all day cooking something special
  • You can easily adjust the spice level to make it family friendly or turn up the heat for a festive Mardi Gras celebration
02 -
  • Do not crowd the shrimp in the pan or they will steam instead of sear and you will miss out on that beautiful caramelized exterior
  • The sauce will continue thickening as it stands so if you are not serving immediately keep some pasta water handy to loosen it up
  • Cajun seasoning blends vary dramatically in saltiness so always taste your sauce before adding extra salt
03 -
  • Room temperature cream incorporates more smoothly into the sauce without risking separation
  • Grate your Parmesan from a wedge rather than using pre grated for the smoothest velvety sauce

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