Spicy Cajun pasta: these are the first words I think of when I reminisce about Mardi Gras celebrations! This dish is a vibrant explosion of flavors that reminds me of the lively spirit and delicious food of New Orleans. My version of spicy Cajun pasta features tender pasta coated in a creamy, spicy sauce with succulent shrimp, crawfish, and andouille sausage. It’s a celebration in a bowl, perfect for any occasion but especially satisfying when you’re craving a taste of Louisiana. Get ready to experience the irresistible flavors of this spicy Cajun pasta!
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Why You Will Love This spicy Cajun pasta Recipe
This spicy Cajun pasta recipe is more than just a meal; it’s an experience. It’s comforting, quick to make (ready in under an hour!), and bursting with authentic Cajun flavors. The creamy sauce, infused with spices and seafood, is incredibly satisfying.
What makes this recipe truly special is the blend of flavors and textures. The combination of tender pasta, spicy sausage, and succulent seafood creates a symphony of tastes that will leave you craving more. It’s a dish that’s both easy to make and impressive enough to serve to guests. Check out my recipe for Spicy Creamy Chicken Pasta for another delicious creamy pasta dish.
Ingredients Needed for This spicy Cajun pasta Recipe
- 1 pound pasta (penne, fettuccine, or your favorite)
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails, peeled
- 1/2 pound andouille sausage, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon black pepper
- 1/4 cup all purpose flour
- 3 cups heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and pepper to taste
How to Make This spicy Cajun pasta Recipe
- Cook the pasta according to package directions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shrimp, crawfish, and andouille sausage and cook until the shrimp is pink and the sausage is browned, about 5 to 7 minutes. Remove the seafood and sausage from the skillet and set aside.
- Add the bell peppers and onion to the skillet and cook until softened, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
- Stir in the Cajun seasoning, paprika, cayenne pepper, and black pepper. Cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the heavy cream and chicken broth. Bring to a simmer and cook until the sauce has thickened slightly, about 5 to 7 minutes.
- Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta, shrimp, crawfish, and andouille sausage to the sauce. Toss to coat.
- Garnish with fresh parsley and serve immediately.
How to Serve This spicy Cajun pasta Recipe
Serve this spicy Cajun pasta hot, straight from the skillet. A simple side salad with a light vinaigrette can complement the richness of the pasta. Consider serving with garlic bread or crusty rolls to soak up the delicious sauce.
For a more complete meal, pair it with a side of steamed green beans or a baked sweet potato. A sprinkle of extra Parmesan cheese and a dash of hot sauce are always welcome additions!
How to Store This spicy Cajun pasta Recipe
Refrigerate any leftover spicy Cajun pasta in an airtight container for up to 3 days. Ensure the pasta is cooled completely before refrigerating to prevent it from becoming soggy.
To reheat, microwave individual portions or warm it in a skillet over medium low heat, adding a splash of milk or broth to loosen the sauce if needed. While freezing is possible, it’s not ideal due to the creamy sauce. The sauce might separate upon thawing, affecting the texture.
Tips to Make This spicy Cajun pasta Recipe
- Ingredient Swaps: If you can’t find crawfish, substitute with extra shrimp or crab meat. Chicken or smoked sausage can replace andouille.
- Success Tips: Don’t overcook the seafood; it will become rubbery. Cook the pasta al dente so it holds its shape in the sauce.
- Common Mistakes: Avoid overheating the cream sauce, as it can curdle. Use low to medium heat and stir frequently.
- Pro Tips: For an extra layer of flavor, add a tablespoon of tomato paste to the sauce while cooking. Serve my Spicy Loaded Fries as an appetizer!
Helpful Notes for This spicy Cajun pasta Recipe
The Cajun seasoning is key to the authentic flavor of this dish. You can buy a pre made blend or make your own using paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.
Using fresh seafood will elevate the taste of the pasta, but frozen seafood works well too. Just be sure to thaw it completely before cooking. Adjust the amount of cayenne pepper to control the spice level to your preference.
Variation of This spicy Cajun pasta Recipe
- Seasonal Twists: In the fall, add roasted butternut squash or pumpkin puree to the sauce for a cozy, seasonal variation of spicy Cajun pasta.
- Optional Versions: For a vegetarian version, replace the seafood and sausage with mushrooms, bell peppers, and zucchini. You can even add a can of drained and rinsed black beans for added protein.
- Creative Modifications: Try adding a dash of hot sauce or a squeeze of lemon juice to brighten the flavors. Adjust the amount of Cajun seasoning to your preference.
What makes Cajun pasta spicy?
Cajun pasta gets its spice from Cajun seasoning, which typically includes a blend of paprika, cayenne pepper, garlic powder, onion powder, black pepper, oregano, and thyme. You can adjust the amount of seasoning to control the level of spiciness.
Can I use different seafood in Cajun pasta?
Absolutely! While shrimp and crawfish are common choices, you can also use other seafood like crab, scallops, mussels, or even lobster for a delicious variation. Adjust cooking times based on the seafood you choose.
What kind of pasta is best for spicy Cajun pasta?
Penne, fettuccine, and linguine are popular choices for Cajun pasta because their shape allows them to hold the creamy sauce well. However, you can use any pasta you prefer; just ensure it’s cooked al dente.
How do I make Cajun pasta less spicy?
To reduce the spiciness, use a milder Cajun seasoning or use less of it. You can also add a touch of cream or milk to the sauce to neutralize some of the heat. Removing the seeds from the peppers will also help.
Conclusion
This spicy Cajun pasta brings the bold, festive flavors of Louisiana straight to your kitchen. Creamy, smoky, spicy, and loaded with seafood, it’s the kind of dish that turns an ordinary dinner into a celebration.
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Spicy Cajun Pasta: The ULTIMATE Easy Mardi Gras Seafood Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Indulge in this Spicy Cajun Pasta recipe! Creamy, flavorful, and packed with shrimp, crawfish, and andouille sausage. Perfect for a taste of New Orleans at home.
Ingredients
- 1 pound pasta (penne, fettuccine, or your favorite)n1 tablespoon olive oiln1 pound shrimp, peeled and deveinedn1 pound crawfish tails, peeledn1/2 pound andouille sausage, slicedn1 green bell pepper, choppedn1 red bell pepper, choppedn1 yellow onion, choppedn4 cloves garlic, mincedn2 tablespoons Cajun seasoningn1 teaspoon paprikan1/2 teaspoon cayenne pepper (or more, to taste)n1/4 teaspoon black peppern1/4 cup all purpose flourn3 cups heavy creamn1/2 cup chicken brothn1/4 cup grated Parmesan cheesen2 tablespoons chopped fresh parsley, for garnishnSalt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.nWhile the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shrimp, crawfish, and andouille sausage and cook until the shrimp is pink and the sausage is browned, about 5 to 7 minutes. Remove the seafood and sausage from the skillet and set aside.nAdd the bell peppers and onion to the skillet and cook until softened, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.nStir in the Cajun seasoning, paprika, cayenne pepper, and black pepper. Cook for 1 minute, stirring constantly.nSprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.nGradually whisk in the heavy cream and chicken broth. Bring to a simmer and cook until the sauce has thickened slightly, about 5 to 7 minutes.nStir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.nAdd the cooked pasta, shrimp, crawfish, and andouille sausage to the sauce. Toss to coat.nGarnish with fresh parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Cuisine: Cajun
Nutrition
- Calories: 650
- Sugar: 8g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 250mg
Keywords: spicy cajun pasta, seafood pasta, Mardi Gras, Cajun food