Mardi Gras Cajun Shrimp Pasta (Printable)
Festive pasta blending shrimp, bell peppers, and creamy Cajun-spiced sauce for vibrant 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
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Lemon wedges
# Step-by-step:
01 - Cook fettuccine in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Pat shrimp thoroughly dry with paper towels. Toss with 1 tablespoon Cajun seasoning and a 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 2 minutes per side until just opaque and pink. Transfer to a plate and set aside.
04 - Add remaining 1 tablespoon butter to the same skillet. Add sliced onions and bell peppers. Sauté 4–5 minutes until softened and edges begin to caramelize.
05 - Stir in minced garlic, remaining Cajun seasoning, smoked paprika, and cayenne pepper. Cook 1 minute until fragrant, stirring constantly to prevent burning.
06 - Reduce heat to medium. Pour in heavy cream and stir to combine, scraping any browned bits from the bottom of the pan. Simmer 2–3 minutes until slightly thickened.
07 - Stir in Parmesan cheese until completely melted and smooth. Add drained pasta and toss to coat. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
08 - Return shrimp to the skillet. Toss gently to combine and heat through 1–2 minutes. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately garnished with fresh parsley, extra Cajun seasoning, and lemon wedges.
# Expert Advice:
01 -
- The Cajun cream sauce clings to every strand of pasta like it belongs there
- Colors so vibrant they look like Mardi Gras confetti on your plate
- Ready in 40 minutes but tastes like you fussed all evening
02 -
- Overcooked shrimp becomes rubbery so pull them from heat the moment they turn opaque
- The sauce thickens as it sits so add pasta water gradually even at the end
- Cajun seasoning blends vary wildly in salt content taste before adding extra salt
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your own Parmesan because pre-grated creates grainy sauce