Savor the bold flavors of Pappadeaux Mardi Gras Pasta, a vibrant southern Cajun dish featuring linguine pasta tossed in a creamy marinara sauce with succulent crawfish tails, jumbo shrimp, and smoked sausage. Aromatic sautéed veggies and Cajun spices bring out the vibrant colors and layered flavors that make this recipe a party favorite, perfect for Mardi Gras celebrations or any occasion craving a spicy seafood feast.
Ingredients
Directions
Cook linguine pasta according to package instructions until al dente; drain and set aside.
Season raw shrimp with garlic powder, onion powder, paprika, and 1 tbsp Cajun seasoning.
In a skillet, melt 1 tbsp butter and cook shrimp 2-3 minutes per side until done; remove and set aside.
In the same skillet, melt 1 tbsp butter and cook sliced smoked sausage 1-2 minutes per side until browned; remove and set aside.
Add diced onion, green peppers, mushrooms, and minced garlic to the skillet; cook until veggies soften.
Stir in lemon juice.
Add crushed tomatoes and heavy cream; mix well, season with 1 tbsp Cajun seasoning, salt, and pepper. Simmer for 10-12 minutes until sauce thickens.
Add crawfish tails and stir through.
Mix cooked linguine pasta into the sauce.
Top with cooked shrimp and sausage. Optionally sprinkle with Parmesan cheese.
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