Description
Mardi Gras Pasta is a vibrant Cajun-inspired dish featuring al dente fettuccine pasta tossed in a creamy Alfredo sauce with spicy andouille sausage, tender shrimp, and a medley of aromatic vegetables. Perfectly balanced with smoky paprika and a hint of cayenne, this flavorful pasta brings a taste of New Orleans to your dinner table, combining ease with gourmet flair.
Ingredients
Sausage and Vegetables
- 2 links andouille sausage, sliced into coins
- 1 tablespoon butter
- 2 tablespoons finely minced shallot
- 1 tablespoon finely minced celery
- 1 tablespoon finely minced red bell pepper
- 1 clove garlic, minced
Seasonings and Sauce
- 1/8 teaspoon smoked paprika
- Ground white pepper, to taste
- 1 pinch cayenne pepper (optional)
- 1 (11-ounce) container refrigerated Alfredo sauce (such as Giovanni Rana®)
- 2 tablespoons milk, or more as needed
- 1/4 teaspoon Cajun seasoning, or to taste
Pasta and Protein
- 9 ounces refrigerated (fresh) fettuccine pasta
- 4 ounces frozen pre-cooked shrimp, thawed, patted dry
Finishing Touches
- Lemon zest
- Chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Fill a large pot with lightly salted water and bring it to a rolling boil. Add the refrigerated fettuccine pasta and cook until just tender, about 2 to 3 minutes. Reserve 1/4 cup of the pasta water before draining the pasta completely.
- Brown the Andouille Sausage: While the pasta cooks, heat a wide skillet over medium heat. Add the sliced andouille sausage coins and cook for 3 to 4 minutes until they are lightly browned and the fat has rendered. Remove the sausage from the pan and set aside, leaving about 1 tablespoon of fat in the skillet.
- Sauté the Vegetables: Reduce the heat to medium-low and add the butter to the skillet. Stir in the minced shallot, celery, and red bell pepper. Cook slowly for 5 to 7 minutes, stirring occasionally, until the vegetables become fully softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the smoked paprika, ground white pepper to taste, and a pinch of cayenne pepper if using.
- Combine Alfredo Sauce and Season: Reduce heat to low, then stir in the refrigerated Alfredo sauce and milk. Warm the mixture gently without bringing it to a simmer. Taste the sauce and add up to 1/4 teaspoon of Cajun seasoning according to your preferred heat level.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet along with 2 to 3 tablespoons of the reserved pasta water. Toss gently until the pasta is evenly coated and the sauce has a silky texture.
- Add Shrimp and Sausage: Fold in the thawed shrimp and the reserved andouille sausage. Cook just until the shrimp are warmed through, about 1 to 2 minutes, being careful not to overcook.
- Finish and Garnish: Remove the skillet from heat. Finish the dish with fresh lemon zest and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Use store-bought Alfredo sauce for convenience or substitute with homemade Alfredo for a richer taste.
- Adjust cayenne and Cajun seasoning to control the spiciness to your preference.
- Ensure shrimp is only warmed through to avoid rubbery texture.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- Fresh vegetables can be finely diced to blend seamlessly into the sauce.
- Can substitute andouille sausage with chorizo or smoked kielbasa if preferred.
