This is the kind of weeknight dish I keep on repeat when I want bold flavors fast. It’s generous, buttery, and just spicy enough to nod at New Orleans without a long ingredient list or complicated steps. Shrimp and andouille give it that classic Creole backbone; cream and Parmesan make it silky. It comes together in the time it takes to boil pasta and delivers a meal that feels like a celebration.
I love this recipe because it’s practical: modest prep, obvious steps, and forgiving timing. You can have the pasta boiling while you brown sausage and sauté the vegetables. A small plate of leftovers reheats beautifully, and it’s easy to scale up when friends drop by. Below you’ll find the ingredient list pulled verbatim from the recipe, the step-by-step method exactly as written, and notes that keep things reliable.
No gimmicks. No mystery pantry items. Just a straightforward, flavor-forward pasta that makes dinner feel special without extra fuss.
Ingredient List
- 12 ounces fettuccine — long, flat pasta holds the creamy sauce well; cook to al dente so it finishes perfectly in the pan.
- 8 tablespoons butter, divided — provides richness and the base for browning the shrimp and building the sauce; divided for better control of flavor and texture.
- 1 pound medium to large shrimp, peeled and deveined — main protein; pat dry to ensure a good sear and keep moisture from cooling the pan.
- 1 teaspoon Cajun seasoning — seasoning for the shrimp; brings warmth and classic Mardi Gras flavor.
- 1/2 teaspoon paprika — adds color and a subtle smoky note paired with the Cajun spice.
- 4 green onions, sliced — use both white and green parts for an oniony freshness and color contrast.
- 1/4 cup diced yellow pepper — sweet pepper adds brightness and crunch; dice small so it softens during the quick sauté.
- 1/4 cup diced green pepper — balances the yellow pepper and keeps the dish colorful.
- 1 cup sliced mushrooms — earthy component that soaks up flavor; slice thin so they cook evenly in the same time as the sausage browns.
- 12 ounces andouille sausage, sliced — spicy, smoky sausage is a flavor anchor; browning it adds caramelized fat to the pan.
- 4 garlic cloves, minced — sharp aromatic; add late so it doesn’t burn and turn bitter.
- 1/2 cup diced tomato — small pieces give bursts of acidity and freshness in the cream sauce.
- 1 cup heavy cream — makes the sauce silky and carries the spices; simmer gently to thicken.
- 1 teaspoon lemon juice — brightens the finished sauce and balances richness.
- 1/3 cup freshly grated Parmesan — salty, nutty finish; stir in off heat so it melts smoothly into the sauce.
- 1 tablespoon chopped fresh parsley — fresh herb lift at the end for color and a light herbal note.
- salt and pepper — to taste; add sparingly at first then adjust after the Parmesan and lemon are in.
Cook Mardi Gras Pasta Like This
- Bring a large pot of salted water to a boil. Add 12 ounces fettuccine and cook according to package directions until al dente. Drain and set aside.
- While the water heats and the pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Pat 1 pound shrimp dry, toss with 1 teaspoon Cajun seasoning and 1/2 teaspoon paprika, then add the shrimp to the skillet in a single layer. Cook until pink and opaque, about 2–4 minutes total, turning once. Remove the shrimp with a slotted spoon and set aside.
- Reduce the skillet heat to medium and add the remaining 6 tablespoons butter. When melted, add 4 sliced green onions, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, 1 cup sliced mushrooms, and 12 ounces sliced andouille sausage. Cook, stirring occasionally, until the sausage is browned and the vegetables are softened, about 4–6 minutes.
- Add 4 minced garlic cloves and 1/2 cup diced tomato to the skillet and cook, stirring, for about 1 minute until fragrant.
- Pour in 1 cup heavy cream and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the sauce has thickened slightly, about 3–5 minutes.
- Stir in 1 teaspoon lemon juice, 1/3 cup freshly grated Parmesan, and 1 tablespoon chopped fresh parsley. Stir until the Parmesan melts into the sauce. Taste and season with salt and pepper as needed.
- Remove the skillet from the heat. Add the cooked fettuccine and the reserved shrimp to the skillet and toss gently to coat the pasta and shrimp evenly with the sauce.
- Serve immediately.
Why It’s My Go-To
It hits three boxes: fast, flexible, and flavorful. The shrimp cooks in minutes and the sausage brings a built-in spice and smokiness, so you don’t need elaborate seasonings. The cream and Parmesan make a sauce that clings to the pasta, which means every bite is balanced—protein, fat, and aromatics together.
It’s also forgiving. If the pasta finishes a bit early, it waits in the colander while the sauce thickens. If the sauce thickens too much, a couple of tablespoons of pasta water will loosen it right up. Finally, the recipe scales well for two or a crowd with almost no change to the method.
Substitutions by Category
Pasta and starch
If you don’t have fettuccine on hand, use another long pasta that clings to sauce—linguine, tagliatelle, or spaghetti. Short shapes will work too, but the texture changes; penne and rigatoni will still carry sauce, just differently.
Proteins
Shrimp and andouille are the stars. If shellfish is unavailable, replace the shrimp with an equal weight of diced chicken breast (pan-sear until cooked through) or omit seafood and increase the sausage for a meatier plate. Keep cooking times in mind: chicken needs longer in the pan to reach a safe temperature.
Dairy and sauce
Heavy cream gives richness and stability. For a lighter finish, you can use half-and-half plus a teaspoon of cornstarch whisked in, but the texture will be lighter and less clingy. Parmesan is important for savory depth; a hard aged cheese like Pecorino will work but will be saltier—reduce added salt if you swap.
Veg and aromatics
Bell peppers and mushrooms are flexible components. Use what’s fresh: small zucchini, thinly sliced, will cook in a similar time; cherry tomatoes can replace diced tomato if halved. Green onions are mild; if you only have yellow onion, use 1/4 cup finely diced and soften it a little longer.
Essential Tools for Success
- Large pot — to give the pasta room to move so it cooks evenly and stays al dente.
- Large skillet — wide surface area is key to searing shrimp and browning sausage without steaming.
- Slotted spoon — makes it easy to lift shrimp out and leave flavorful browned bits in the pan.
- Cheese grater — freshly grated Parmesan melts better and gives a cleaner flavor than pre-grated.
- Sharp knife and cutting board — small dice on peppers and tomatoes cooks evenly and looks tidy.
Learn from These Mistakes
Don’t overcrowd the pan when searing shrimp. If you add too many at once, they’ll steam instead of sear and won’t get that lightly caramelized edge. Cook in batches if needed.
Don’t add garlic too early. Garlic burns quickly and becomes bitter; add it after the vegetables have softened and stir only briefly until fragrant.
Don’t overthicken the sauce. Heavy cream reduces fast. If it gets too thick, add a splash of the reserved pasta water or another tablespoon of cream to bring it back.
Fit It to Your Goals
Weeknight family dinner: Keep the recipe as written and serve with a crisp green salad and lemon wedges. The dish has enough richness that simple sides work best.
Entertaining: Double the recipe and cook pasta in two large pots if you need to scale quickly. Hold the cooked pasta in a colander tossed lightly with oil, then finish in the sauce just before serving so everything is hot and glossy.
Lower calories: Reduce butter by half and use half-and-half with a tablespoon of cornstarch for a lighter sauce. Increase the vegetables to keep the plate satisfying.
Cook’s Notes
Salt the pasta water generously. It’s your primary seasoning for the pasta itself. Parboil so the pasta retains a bite; it will pick up sauce and finish in the skillet.
Reserve a splash of pasta water before draining. That starchy water is the secret to adjusting sauce consistency without watering down flavor. Add it a tablespoon at a time if the sauce tightens too much when you add the pasta.
Finish off-heat when adding Parmesan. Stirring it in off the heat prevents the cheese from clumping and helps it melt evenly into the cream.
Save for Later: Storage Tips
Refrigeration: Store leftovers in an airtight container up to 3 days. The texture of the sauce firms up in the fridge; reheat gently on the stovetop over low heat with a splash of water or cream to loosen it.
Freezing: Cream-based sauces don’t always freeze cleanly—the texture can break. I recommend freezing only the cooked and cooled proteins and sausage separately for up to 1 month, or freezing the full dish if needed, but accept some change in texture on thaw/reheat. Thaw overnight in the fridge and reheat on low with a little added liquid.
Reheating: For best texture, reheat on the stove rather than the microwave. Add 1–2 tablespoons of water, chicken stock, or cream, and warm slowly while tossing to revive the sauce.
Your Questions, Answered
Q: Can I make this vegetarian?
A: Yes. Omit the shrimp and andouille and amp up the mushrooms and peppers, or add a firm vegetable protein like roasted chickpeas or sautéed tempeh. Increase seasoning to compensate for the loss of sausage fat.
Q: Is the Cajun seasoning necessary?
A: It’s key to the dish’s profile. If you don’t have a blend, use a mix of paprika, cayenne, garlic powder, onion powder, and thyme—adjust heat to your taste.
Q: My sauce split—what happened?
A: High heat or boiling after adding cream can cause separation. Reduce heat to a gentle simmer and stir; if it’s slightly separated, a small whisked trickle of warm liquid (cream or pasta water) while stirring can bring it back. Finish off heat when adding cheese to avoid clumping.
Make It Tonight
Set a pot of salted water on to boil first. Prep shrimp, slice the sausage, and dice the vegetables while it comes up to temperature. The active cooking time after that is about 15–20 minutes. Follow the steps in order, plate immediately, and garnish with the chopped parsley and an extra sprinkle of Parmesan if you like. Serve with lemon wedges on the side for an optional bright squeeze.
This recipe gives you dinner that feels like a little party — spicy sausage, tender shrimp, creamy sauce, and pasta that soaks it all up. It’s uncomplicated, quick enough for a weeknight, and celebratory enough for company. Try it once as written; you’ll find the tweaks you like for next time.
Mardi Gras Pasta
Ingredients
Ingredients
- 12 ouncesfettuccine
- 8 tablespoonsbutter divided
- 1 poundmedium to large shrimp peeled and deveined
- 1 teapsoonCajun seasoning
- 1/2 teaspoonpaprika
- 4 green onions sliced
- 1/4 cupdiced yellow pepper
- 1/4 cupdiced green pepper
- 1 cupsliced mushrooms
- 12 ouncesandouille sausage sliced
- 4 garlic cloves minced
- 1/2 cupdiced tomato
- 1 cupheavy cream
- 1 teaspoonlemon juice
- 1/3 cupfreshly grated Parmesan
- 1 tablespoonchopped fresh parsley
- salt and pepper
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces fettuccine and cook according to package directions until al dente. Drain and set aside.
- While the water heats and the pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Pat 1 pound shrimp dry, toss with 1 teaspoon Cajun seasoning and 1/2 teaspoon paprika, then add the shrimp to the skillet in a single layer. Cook until pink and opaque, about 2–4 minutes total, turning once. Remove the shrimp with a slotted spoon and set aside.
- Reduce the skillet heat to medium and add the remaining 6 tablespoons butter. When melted, add 4 sliced green onions, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, 1 cup sliced mushrooms, and 12 ounces sliced andouille sausage. Cook, stirring occasionally, until the sausage is browned and the vegetables are softened, about 4–6 minutes.
- Add 4 minced garlic cloves and 1/2 cup diced tomato to the skillet and cook, stirring, for about 1 minute until fragrant.
- Pour in 1 cup heavy cream and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the sauce has thickened slightly, about 3–5 minutes.
- Stir in 1 teaspoon lemon juice, 1/3 cup freshly grated Parmesan, and 1 tablespoon chopped fresh parsley. Stir until the Parmesan melts into the sauce. Taste and season with salt and pepper as needed.
- Remove the skillet from the heat. Add the cooked fettuccine and the reserved shrimp to the skillet and toss gently to coat the pasta and shrimp evenly with the sauce.
- Serve immediately.
Equipment
- Large Pot
- Large Skillet
- Slotted Spoon
- Colander
