Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe

If you’re craving a vibrant, flavorful dish that feels like a festive celebration on your plate, this Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe is exactly what you need. I absolutely love how this pasta combines the bold, spicy flavors of Cajun cooking with creamy, comforting sauce—it’s like a little party in every bite. Whether you’re cooking for a family dinner or looking to impress friends, this dish brings all the soul of New Orleans right into your kitchen.

When I first tried this recipe, I was amazed at how the seafood and sausage blend so perfectly with the rich, creamy sauce. You’ll find that it hits the right balance of spice, creaminess, and freshness, especially with that squeeze of lemon to brighten things up. Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe is also surprisingly straightforward to make, which is fantastic if you want to bring a taste of Mardi Gras without spending hours in the kitchen.

Ingredients You’ll Need

Each ingredient in this Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe brings a special touch to the dish—from smoky sausage to tender crawfish, balanced by fresh veggies and a flavorful spice blend. When shopping, aim for fresh or frozen seafood and a quality smoked sausage for the best taste.

• Colossal sized shrimp: Big, juicy shrimp stand up well to Cajun seasoning and provide great texture.
• Smoked sausage: Adds smoky depth and spicy notes; andouille sausage works great if you want to be extra authentic.
• Heavy whipping cream: Creates a rich, silky sauce that balances out the spice.
• Crushed tomatoes: Adds acidity and body to the sauce without overpowering it.
• Chopped mushrooms: Brings an earthy element and soaks up the flavors beautifully.
• Crawfish tail meat: The star seafood ingredient for true Mardi Gras flair; fresh or frozen works.
• Linguine pasta: Holds the sauce well and pairs perfectly with the creamy, spicy sauce.
• Minced garlic: Essential aromatic that punches up the savory depth.
• Garlic powder and onion powder: Enhance layers of flavor with subtle sweetness and pungency.
• Paprika: Adds a smoky warmth and beautiful color.
• Cajun seasoning: The heart of the spice blend; don’t skimp here.
• Butter: Used to sauté and boost richness in the dish.
• Diced green bell pepper and diced onion: Classic Creole base that gives the dish freshness and texture.
• Lemon juice (from 1/2 lemon): Brightens up the creamy sauce and balances richness.
• Salt and pepper: To taste—season carefully as the sausage and Cajun seasoning already bring saltiness.

Variations

I love tweaking this Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe depending on what’s in season or what my family feels like. Feel free to swap out ingredients or adjust the spice levels to make it truly your own.

• Variation: Using chicken instead of shrimp for a milder flavor — my family tried this on a weeknight and still loved the creamy sauce and spice combo.
• Variation: For a veggie-packed twist, add diced zucchini or okra to boost texture and nutrition.
• Variation: Spice it up with extra Cajun seasoning or a dash of hot sauce if you like your dishes fiery.
• Variation: Use gluten-free pasta or zucchini noodles to make the dish suitable for gluten-sensitive guests.

How to Make Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe

Step 1: Cook the Pasta Perfectly

Start by cooking the linguine pasta according to the package directions—usually about 9 to 11 minutes until al dente. I always salt my pasta water well; it seasons the pasta from within. Once cooked, drain it and set it aside, but be sure to save a little pasta water in case your sauce needs loosening later.

Step 2: Season and Sauté the Shrimp

Peel and devein the raw shrimp, then coat them generously with garlic powder, onion powder, Cajun seasoning, and paprika. I discovered this seasoning combo really pumps up the flavor without being complicated. Heat 1 tablespoon of butter in a skillet over medium heat, then cook the shrimp for about 2-3 minutes per side until pink and opaque. Don’t overcook—shrimp can get rubbery fast, and you want them tender and juicy. Set the shrimp aside once done.

Step 3: Brown the Sausage

In the same skillet, melt another tablespoon of butter over medium heat and add the sliced smoked sausage. Cook each side for 1-2 minutes until nicely browned. Browning adds so much flavor and texture here—you’ll love the smoky, crispy bits. Remove and set aside alongside the shrimp.

Step 4: Sauté the Veggies and Build Your Sauce

Add the diced onions, green bell pepper, chopped mushrooms, and minced garlic to the skillet and sauté until soft and fragrant—about 5 minutes. Then pour in the lemon juice and stir; this adds a brightness that cuts through the richness. Next, stir in the crushed tomatoes and heavy whipping cream, mixing well to combine. Season with the remaining Cajun seasoning, salt, and pepper to your taste. Finally, fold in the crawfish tails, letting the sauce simmer for 10-12 minutes until thick and luscious.

Step 5: Bring It All Together

Once your sauce has thickened, add the cooked linguine pasta and toss gently to coat every strand with that gorgeous sauce. Then layer the cooked shrimp and sausage on top. If you want, sprinkle shredded Parmesan cheese for an extra melty, savory touch—I always do! Serve immediately with some crusty garlic bread and watch your family go crazy for this decadent but comforting dish.

How to Serve Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe

Garnishes

I love topping this pasta with freshly chopped parsley or green onions—both add a fresh burst of color and flavor. A little sprinkle of extra Parmesan or a pinch of smoked paprika on top really amps up the presentation and taste. Sometimes I add a few lemon wedges on the side to squeeze on for an extra zesty pop right before digging in.

Side Dishes

Garlic bread is my go-to with Mardi Gras Pasta—it’s perfect for mopping up the sauce. A crisp green salad with a light vinaigrette balances the richness, and sometimes I serve sautéed green beans or roasted asparagus to keep things fresh and veggie-loaded.

Creative Ways to Present

For a festive occasion, I like serving this pasta in colorful bowls or deep plates with some beads and candles on the table to get that Mardi Gras vibe. You can also layer the pasta in individual ramekins topped with shrimp and sausage for a fun, elegant look that feels special but keeps serving easy-peasy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The sauce thickens as it chills, so when reheating, add a splash of cream or broth to loosen it back up. The flavors actually deepen overnight, making it even better the next day.

Freezing

I’ve frozen this dish a couple of times without trouble—just freeze the pasta and sauce (without seafood, ideally) in portions. Thaw overnight in the fridge and reheat gently. Seafood can get rubbery after freezing, so I sometimes cook fresh shrimp and sausage to add when reheating.

Reheating

To reheat, warm the pasta gently over low heat on the stove or in the microwave with a splash of cream or milk to keep it creamy. Stir occasionally to prevent scorching and bring that luscious texture back. Adding a little fresh lemon juice right before serving refreshes the flavors beautifully.

FAQs

Final Thoughts

This Mardi Gras Pasta with Shrimp, Sausage, and Crawfish Recipe holds a special place in my heart because it brings together so many of my favorite flavors in one comforting, impressive dish. I love sharing it with friends and family, especially when I want to bring a little Louisiana flair to our dinner table. If you try it, I’m confident you’ll enjoy the rich sauce, perfectly spiced seafood, and smoky sausage as much as I do—so go ahead and treat yourself to a little Mardi Gras magic in your kitchen!

Print