Mardi Gras Cajun Shrimp Pasta

The first time I made this for a Mardi Gras potluck, my friend Sarah literally stopped mid conversation and asked, "What IS this magical creation?" The colors alone make people gather around the stove. That perfect harmony of sweet peppers, spicy cream sauce, and perfectly seared shrimp somehow transports everyone straight to Bourbon Street, even in the middle of a cold February.

Last Fat Tuesday, I doubled the recipe for a dinner party and watched my usually reserved uncle go back for thirds. Something about this dish breaks down barriers, maybe the way the cream and spices mingle, or maybe how it just screams celebration. By the time we served lemon wedges on the side, everyone was already planning when I would make it again.

Ingredients

• Large shrimp: Fresh, never frozen if possible, because the texture difference is noticeable and they sear better
• Fettuccine or linguine: These wider noodles catch more sauce, though any long pasta will work in a pinch
• Red, yellow and green bell peppers: The trio creates that classic Mardi Gras color palette, and each brings its own subtle sweetness
• Red onion: Milder than white onion, it adds beautiful color and a gentle bite that complements the cream
• Garlic: Freshly minced, never from a jar, because that raw bite mellows into something incredible in the cream
• Heavy cream: This creates that luxurious restaurant style sauce that clings perfectly to pasta
• Unsalted butter: Gives you complete control over the final salt level since Cajun seasoning already packs sodium
• Freshly grated Parmesan: Pre grated cheese has anti caking agents that prevent silky smooth melting
• Cajun seasoning: Homemade or store bought, but taste it first since brands vary wildly in heat levels
• Smoked paprika: This adds that subtle campfire smokiness that makes people ask, "What is that flavor?"
• Cayenne pepper: Optional, but if you love heat, this pushes it into authentic territory
• Fresh parsley: Adds a bright herbal finish that cuts through the rich cream beautifully

Instructions

Get your pasta water going first:

Start boiling salted water while you prep everything, because pasta should always be waiting for sauce, never the other way around

Cook your pasta to al dente:

Those noodles will cook another minute in the sauce, so pull them slightly early and save that starchy pasta water like liquid gold

Prep your shrimp while the water heats:

Pat them completely dry with paper towels because wet shrimp steam instead of sear, then give them a light Cajun coating

Sear shrimp in hot butter:

Let them sizzle undisturbed for those gorgeous golden crusts, flipping just once when they curl into perfect pink Cs

Sauté your colorful peppers:

Let them soften in that butter, picking up all the flavorful browned bits left behind by the shrimp

Bloom your spices in the vegetables:

This wakes up the Cajun seasoning and paprika, releasing their oils and making the kitchen smell incredible

Create your creamy sauce base:

Pour in the cream and let it bubble gently, thickening slightly as it absorbs all those pepper and spice flavors

Melt in the Parmesan slowly:

Stir constantly over medium heat until the sauce becomes velvety smooth, adding pasta water if it tightens up

Bring everyone together:

Toss the pasta through the sauce, then fold in those gorgeous seared shrimp so everything gets coated in spicy cream

Final seasoning check:

Cajun seasoning already has salt, so taste before adjusting, then finish with parsley and maybe an extra dusting of spices

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My husband confessed he was skeptical about the spicy cream combination until that first bite. Now he requests it for his birthday instead of steak, watching the clock tick down until dinner time with actual anticipation. Something about this pasta makes ordinary Tuesday nights feel like a party.

Making It Your Own

Andouille sausage transforms this into a hearty meat and seafood feast, but add it with the peppers so it renders its fat into the sauce. Chicken thighs work surprisingly well too, cubed small and cooked through before the vegetables go in.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the cream beautifully, but an ice cold lager feels more authentic to the Cajun spirit. A simple green salad with sharp vinaigrette balances all that richness perfectly.

Make Ahead Wisdom

You can slice all vegetables and mix the spice blend up to a day ahead, keeping them in separate containers. The sauce actually tastes better after resting in the fridge overnight, letting the spices meld deeper into the cream.

• Cook pasta fresh every time, because reheated noodles never quite achieve that perfect texture
• If meal prepping, store the shrimp separately and reheat gently so they do not turn rubbery
• That pasta water trick works with leftover sauce too, helping loosen it back to silky perfection

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Laissez les bons temps rouler in your own kitchen tonight, whether or not it is actually Fat Tuesday. This pasta brings the party to you, every single time.

Recipe FAQs

→ What type of pasta works best in this dish?

Fettuccine or linguine are ideal as they hold the creamy Cajun sauce well and pair nicely with shrimp and peppers.

→ How can I adjust the spice level?

Modify the cayenne pepper amount or omit it for milder flavors, while keeping the Cajun seasoning for depth.

→ Can I prepare this dish dairy-free?

Use plant-based cream and dairy-free cheese alternatives to maintain creaminess without dairy.

→ What is a good wine pairing?

A crisp Sauvignon Blanc or a cold lager complements the spicy and creamy elements perfectly.

→ Is there a way to add more protein?

Adding sliced andouille sausage with the peppers boosts the protein and adds smoky depth.