This is the kind of weeknight dinner that still feels like a celebration. Bright peppers, spicy andouille, and Cajun-seasoned shrimp mingle in a creamy Parmesan sauce and dress a bowl of fettuccine with New Orleans flair. It’s bold without being fussy—perfect when you want flavor that feels festive but doesn’t steal your entire evening.

I make this when friends drop in, when the week needs a boost, or when I want a dinner that travels well to leftovers. It hits all the right notes: smoky sausage, a little heat, rich cream, and a hit of lemon to brighten everything. The steps are simple and linear, so you can focus on timing rather than babysitting multiple pans.

Below you’ll find the exact ingredient list and the step-by-step method I use every time, plus practical swaps, the mistakes to avoid, and storage notes so you can plan ahead. Read through once, then dive in—this one comes together quickly and rewards confident, straightforward cooking.

Ingredient List

12 ounces fettuccine — the wide noodles hold the creamy sauce; cook to al dente so they don’t get mushy when tossed with sauce.
8 tablespoons butter, divided — provides browning for the sausage and a silky finish in the sauce; divided so you get both sear and richness.
1 pound medium to large shrimp, peeled and deveined — the main seafood element; pat dry so they sear instead of steaming.
1 teaspoon Cajun seasoning — adds the signature Creole spice; adjust to taste but start with this amount for balanced heat.
1/2 teaspoon paprika — gives color and a mild smoky sweetness; pairs well with the Cajun seasoning.
4 green onions, sliced — offer a fresh onion flavor without overpowering; slice on the bias for texture.
1/4 cup diced yellow pepper — brightens the dish visually and with a sweet crunch.
1/4 cup diced green pepper — balances the yellow pepper with a slightly grassy note.
1 cup sliced mushrooms — add umami and soak up the cream sauce; slice evenly for even cooking.
12 ounces andouille sausage, sliced — smoky, spicy backbone of the dish; brown it to develop caramelized flavor.
4 garlic cloves, minced — classic aromatics; add toward the end of the veg step to avoid burning.
1/2 cup diced tomato — gives a bit of acidity and freshness to cut the richness.
1 cup heavy cream — builds the sauce; simmer gently to thicken without breaking.
1 teaspoon lemon juice — brightens and balances the cream; add at the end for lift.
1/3 cup freshly grated Parmesan — melts into the sauce for savory depth; use freshly grated for best texture.
1 tablespoon chopped fresh parsley — a final herbaceous note and color contrast.
salt and pepper — season to taste; add incrementally and taste before serving.

Cook Mardi Gras Pasta Like This

Bring a large pot of salted water to a boil. Cook 12 ounces fettuccine according to package directions until al dente. If desired, reserve a small amount of the pasta cooking water, then drain the pasta and set aside.
While the water heats and the pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat.
Pat 1 pound shrimp dry with paper towels. Sprinkle shrimp with 1 teaspoon Cajun seasoning and 1/2 teaspoon paprika.
Add the seasoned shrimp to the skillet in a single layer and cook until pink and opaque, about 1–2 minutes per side depending on size. Remove the shrimp with a slotted spoon and set aside.
Reduce heat to medium and add the remaining butter to the skillet. When melted, add 12 ounces sliced andouille sausage and brown, about 3–4 minutes.
Add 4 sliced green onions, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, and 1 cup sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 4–5 minutes.
Stir in 4 minced garlic cloves and 1/2 cup diced tomato; cook for 1 minute more.
Pour in 1 cup heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens 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 in the sauce. If the sauce is too thick, loosen it with a little of the reserved pasta cooking water, a splash at a time.
Serve immediately.

Why It’s My Go-To

This recipe balances simplicity with personality. The elements are familiar—pasta, cream, shrimp—but the andouille and Cajun seasoning give it a distinct, bold profile without requiring advanced technique. It’s flexible: scale it up for a dinner party, or make it as written for a satisfying family meal.

It also responds well to timing. Most of the work happens in one skillet and the steps unfold in a natural order: pasta, sear, brown, saute, finish. That makes it easy to manage alongside a simple side salad or steamed greens. And because the sauce clings to wide noodles, every bite feels complete.

Substitutions by Category

Protein

Swap shrimp for sliced chicken breast or thighs if you prefer poultry; sear until just cooked through.
Use smoked sausage or kielbasa in place of andouille for milder smoky flavor.

Pasta and Grains

Use linguine or tagnatelle if you don’t have fettuccine; cook to the package’s al dente timing.
Short pastas (penne, rigatoni) will work, but toss more to coat the ridges.

Dairy & Sauce

For a lighter version, swap half the heavy cream for whole milk and simmer gently—sauce will be slightly thinner.
Omit the Parmesan if you need a dairy-free option and finish with extra lemon and herbs for brightness.

Vegetables & Flavor

Red bell pepper or a diced shallot will sub in well for the yellow pepper or green onion.
If you like heat, add a pinch of cayenne or a splash of hot sauce while finishing the sauce.

Essential Tools for Success

Large pot with lid — for quickly boiling salted pasta water and cooking pasta evenly.
Large heavy skillet (10–12 inches) — gives enough surface area to sear shrimp and brown sausage in a single layer.
Slotted spoon — for removing shrimp without taking extra butter or oil.
Heatproof tongs — useful for tossing pasta in the skillet and testing doneness.
Microplane or box grater — for freshly grating Parmesan so it melts smoothly into the sauce.

Learn from These Mistakes

Here are the common slips I see and how to avoid them:

Overcooking the shrimp — shrimp cook fast. Pat them dry and watch the color change; remove them as soon as they’re opaque to prevent rubberiness.
Burning garlic — add minced garlic near the end of the veg step and keep heat at medium; garlic goes from fragrant to bitter quickly.
Sauce too thin — simmer the cream gently to reduce it slightly. If it still feels loose after adding pasta, toss with a splash of reserved pasta water until it clings.
Sauce too thick — add reserved pasta water a tablespoon at a time until you reach the right consistency; hot water integrates best.
Not seasoning incrementally — taste as you go, especially after adding cream, Parmesan, and lemon. Adjust salt and pepper at the end.

Fit It to Your Goals

Weeknight dinner: Follow the recipe as written, keep a side salad or steamed green beans simple, and serve immediately. Prep the vegetables and slice the sausage before you start to make the process one-flow.

Entertaining: Double the recipe and serve family-style in a warm shallow dish. Offer extra Parmesan, chopped parsley, and lemon wedges so guests can adjust to taste. Add a tray of crusty bread for sauce mopping.

Meal prep: Keep pasta and sauce separate when storing. Store sauce with shrimp and sausage in an airtight container for up to 3 days. Reheat gently on low heat with a splash of water or cream and toss with freshly heated pasta to serve.

Cook’s Notes

Reserve pasta water — the starchy water is a binder that loosens thick sauce and helps it coat the noodles.
Use room-temperature shrimp for more even searing. If refrigerated, pat them dry and let them sit a few minutes while you heat the skillet.
Grate your Parmesan fresh; pre-grated cheese often contains anti-caking agents that affect melting.
Keep heat controlled—medium to medium-high for searing; medium for vegetables and simmering the cream—so nothing scorches.

Save for Later: Storage Tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. The sauce and shrimp are best eaten within this window for texture and flavor.
Freezer: I don’t recommend freezing the finished dish—the cream sauce can separate. If you must, freeze the components separately (sauce without pasta) and reheat gently.
Reheating: Reheat on the stovetop over low heat with a splash of water or cream to bring the sauce back together. Microwave on medium power in short intervals, stirring between bursts.

Your Questions, Answered

Q: Can I skip the andouille?

A: Yes. Use smoked sausage or increase the shrimp to make it a pure seafood version. Add a little smoked paprika to echo the sausage’s flavor.

Q: Is there a non-dairy option?

A: Replace heavy cream with full-fat coconut milk for a dairy-free version; skip the Parmesan and finish with extra lemon and herbs. The dish will take on a different but tasty profile.

Q: How spicy is this?

A: The listed amounts give a mild-to-medium kick thanks to the Cajun seasoning and andouille. Increase the Cajun seasoning or add cayenne to dial up heat.

Make It Tonight

Gather the ingredients, heat your largest skillet, and start the pasta water first. The actual hands-on time is under 30 minutes, and the result is worth every minute: bold, saucy, bright, and comforting. Set a timer, tune the heat, and trust the sequence—sear shrimp, brown sausage, soften veg, simmer cream, finish with cheese and lemon. Dinner is ready; serve with a simple green salad and something to soak up the sauce.

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Mardi Gras Pasta

Creamy Cajun-style pasta with shrimp, andouille sausage, peppers, mushrooms, and Parmesan.

Prep Time10

Cook Time10

Total Time20

Servings: 5 servings

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

Bring a large pot of salted water to a boil. Cook 12 ounces fettuccine according to package directions until al dente. If desired, reserve a small amount of the pasta cooking water, then drain the pasta and set aside.
While the water heats and the pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat.
Pat 1 pound shrimp dry with paper towels. Sprinkle shrimp with 1 teaspoon Cajun seasoning and 1/2 teaspoon paprika.
Add the seasoned shrimp to the skillet in a single layer and cook until pink and opaque, about 1–2 minutes per side depending on size. Remove the shrimp with a slotted spoon and set aside.
Reduce heat to medium and add the remaining butter to the skillet. When melted, add 12 ounces sliced andouille sausage and brown, about 3–4 minutes.
Add 4 sliced green onions, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, and 1 cup sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 4–5 minutes.
Stir in 4 minced garlic cloves and 1/2 cup diced tomato; cook for 1 minute more.
Pour in 1 cup heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens 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 in the sauce. If the sauce is too thick, loosen it with a little of the reserved pasta cooking water, a splash at a time.
Serve immediately.

Equipment

Large Pot
Large Skillet
Slotted Spoon

Mardi Gras Pasta

Ingredient List

Cook Mardi Gras Pasta Like This

Why It’s My Go-To