Vibrant Cajun Pasta Mardi Gras
Celebrate the spirit of Mardi Gras with this vibrant and flavorful Cajun pasta dish! A festive medley of shrimp, andouille sausage, and crabmeat come together with colorful bell peppers and fresh herbs, all enveloped in a rich, creamy sauce. This delightful recipe has been perfected over the years, offering a symphony of flavors and textures that will impress your guests and elevate any gathering. Whether served warm or as a chilled pasta salad, this dish captures the essence of New Orleans cuisine, making it a must-try for anyone seeking to indulge in a taste of the festival.
6
Servings
700
Calories
17
Ingredients
Ingredients
cooked fettuccine
3 cups (cooked according to package instructions)
butter
1/4 lb (divided into pats)
garlic
2 tablespoons (chopped)
green onions
3 tablespoons (chopped)
mushrooms
1/4 cup (sliced (optional))
tomato
1/2 cup (diced)
andouille sausage
1/2 cup (diced)
shrimp
1/2 cup (peeled and deveined)
crabmeat or crawfish
1/2 cup (sautéed)
dry white wine
1/2 ounce
lemon juice
1 tablespoon
heavy whipping cream
1 cup
mixed bell pepper
1/4 cup (diced (red, green, yellow))
chipped cold butter
1/4 lb (divided into pats)
parsley
1 tablespoon (chopped)
salt
to taste
pepper
to taste
Instructions
1
In a 3-quart cast iron pot, melt the butter over medium-high heat.
2
Add the chopped green onions and sliced mushrooms (if using), along with the diced andouille sausage. Sauté for about 3-5 minutes until the mixture is fragrant.
3
Stir in the chopped garlic and diced tomatoes, continuing to sauté for an additional 3 minutes.
4
Add the peeled and deveined shrimp and sautéed crabmeat or crawfish, cooking for 2 more minutes until the shrimp are pink and slightly cooked through.
5
Deglaze the pot by pouring in the dry white wine and lemon juice, allowing it to cook until the liquid reduces by half.
6
Pour in the heavy whipping cream, stirring constantly, and reduce the mixture until it thickens into a sauce-like consistency, approximately 5 minutes.
7
Gradually add the diced mixed bell peppers, along with chipped cold butter, 2-3 pats at a time, swirling the pan constantly to incorporate the butter without stirring.
8
Once all the butter has been incorporated, remove the pot from the heat. Stir in the chopped parsley and season to taste with salt and pepper.
9
Gently fold in the cooked fettuccine until well coated in the creamy sauce.
10
Serve immediately, or allow to cool for a refreshing pasta salad version.
Nutrition Information
50g
Fat
50g
Carbs
25g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Vibrant Cajun Pasta Mardi Gras?
It is a festive dish featuring shrimp, andouille sausage, and crabmeat in a creamy sauce with colorful bell peppers.
What type of pasta is used in this recipe?
The recipe calls for 3 cups of cooked fettuccine.
How many servings does this recipe make?
This recipe yields 6 servings.
Can I serve this dish cold?
Yes, it can be served immediately as a warm pasta or allowed to cool for a refreshing pasta salad version.
How many calories are in one serving?
Each serving contains 700 calories.
What is the fat content per serving?
Each serving contains 50 grams of fat.
How much protein is in each serving?
There are 25 grams of protein per serving.
What are the carbohydrate and fiber counts?
Each serving has 50 grams of carbohydrates and 2 grams of fiber.
Can I substitute the crabmeat?
Yes, you can use either sautéed crabmeat or crawfish.
How do I prepare the shrimp?
The shrimp should be peeled and deveined before being sautéed for about 2 minutes.
What kind of sausage is recommended?
Diced andouille sausage is used to provide an authentic Cajun flavor.
How much butter is required for the recipe?
The recipe uses 1/2 lb of butter in total, divided into two 1/4 lb portions.
What type of wine should be used?
The recipe calls for 1/2 ounce of dry white wine for deglazing.
How do I thicken the pasta sauce?
Pour in heavy whipping cream and reduce the mixture until it thickens, which takes about 5 minutes.
What is the secret to incorporating the cold butter at the end?
Add the cold butter 2-3 pats at a time and swirl the pan constantly without stirring.
Are mushrooms a mandatory ingredient?
No, the 1/4 cup of sliced mushrooms is optional.
What colors of bell peppers are included?
The dish uses a mix of red, green, and yellow diced bell peppers.
How much garlic is needed?
You will need 2 tablespoons of chopped garlic.
What is the purpose of the lemon juice?
The lemon juice is used alongside white wine to deglaze the pot and add acidity.
What type of pot is best for cooking this?
A 3-quart cast iron pot is recommended for cooking the sauce.
How long should I sauté the sausage and onions?
Sauté them for 3-5 minutes until the mixture is fragrant.
When do I add the tomatoes?
Add the diced tomatoes along with the chopped garlic after the sausage and onions have sautéed.
What fresh herbs are used for garnish?
One tablespoon of chopped parsley is stirred in at the end.
How much heavy whipping cream is used?
The recipe uses 1 cup of heavy whipping cream.
Should I salt the dish at the beginning?
No, salt and pepper should be added to taste after the pot is removed from the heat.
Is the fettuccine cooked in the sauce?
No, the fettuccine should be cooked separately according to package instructions and then folded into the sauce.
How much should the liquid reduce during deglazing?
The wine and lemon juice should cook until the liquid reduces by half.
When do I add the bell peppers?
The bell peppers are added gradually after the cream has thickened and while adding the cold butter.
Can I use frozen seafood?
Yes, but ensure the shrimp and crab/crawfish are properly thawed and drained before sautéing.
What is the total number of ingredients in this recipe?
There are 17 ingredients listed in this recipe.