Louisiana Mardi Gras Pasta
Transport your taste buds straight to the vibrant streets of New Orleans with Louisiana Mardi Gras Pasta, a bold and creamy dish bursting with Cajun-inspired flavors. This quick and hearty recipe combines tender shrimp, smoky andouille sausage, and sautéed bell peppers in a luscious, spice-infused Parmesan cream sauce, all generously coating your choice of fettuccine or penne pasta. With a delicate balance of rich textures and zesty Cajun seasoning, this Southern classic is perfect for weeknight dinners or festive gatherings. Garnished with fresh parsley and green onions, it’s a colorful, crowd-pleasing meal that’s every bit as lively as its namesake celebration. Indulge in the ultimate comfort food with this easy-to-make pasta recipe that’s sure to impress!
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Recipe Information
Ingredients
- 16 oz pasta (fettuccine or penne)
- 1 lb shrimp, peeled and deveined
- 8 oz andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 stalks green onions, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 2 tbsp parsley, chopped (for garnish)
Instructions
Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
Season the shrimp with 1 tablespoon of Cajun seasoning and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set it aside.
In the same skillet, add the remaining olive oil and cook the andouille sausage slices for 2-3 minutes until browned. Remove and set aside with the shrimp.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the onions, red bell pepper, and green bell pepper. Cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth and heavy cream. Bring the sauce to a simmer, stirring constantly to prevent lumps.
Add the Parmesan cheese, remaining Cajun seasoning, salt, black pepper, and paprika. Stir until the cheese is melted and the sauce thickens, about 3-4 minutes.
Return the cooked shrimp and sausage to the skillet along with the drained pasta. Toss everything together to coat evenly in the sauce.
Sprinkle the dish with chopped green onions and parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
4673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1730 mg | 577% | |
| Sodium | 11131 mg | 484% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 24.2 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1282 mg | 99% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
