Mardi Gras Cajun Seafood Pasta brings the creamy Creole Cajun flavors and linguine together for a bright and bold weeknight feast.
MARDI GRAS CAJUN SEAFOOD PASTA copy cat SERVES 6
1 pound COLOSSAL (if you can find them) shrimp peeled and de-veined, patted dry
8 ounces smoked sausage sliced into ¼ inch rounds
2 ½ cups heavy whipping cream
15 ounce can crushed tomatoes with herbs (Rotel works great)
1 package Beech mushrooms, trimmed
12 ounces crawfish tail meat preferably fresh cooked, but canned is okay, drained (or lobster)
12 ounces linguine pasta
2-3 cloves garlic FINELY minced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1-2 tablespoons Cajun seasoning, divided
2 tablespoons unsalted butter
1 red bell pepper diced
½ medium Vidalia onion, diced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste
- Boil linguine 8-9 minutes in salted water until ALMOST al dente. Reserve 1 cup pasta water; drain.
- Season shrimp with salt, pepper and cajun seasoning to taste.
- Melt 1 tablespoon of the butter over medium-high heat.
- Add sausage rounds and brown 3 to 4 minutes. Remove to a plate.
- Add remaining butter and sauté 4-5 minutes bell pepper, onion and mushrooms until soft and lightly golden.
- Add minced garlic and cook 30 seconds.
- Stir in garlic powder, onion powder, paprika, and remaining Cajun seasoning; toast 30 seconds. Remove to the plate with the sausage.
- Add shrimp to pan cooking 2 minutes per side until opaque. Remove to plate with sausage
- Pour in crushed tomatoes; simmer for 2 minutes, scraping fond up as your stir.
- Add heavy cream; GENTLY simmer 6 to 8 minutes until thick enough to coat a spoon.
- Fold sausage, crawfish, shrimp and veggies, warm 2 minutes.
- Toss in linguine, loosening with pasta water until glossy and well-coated.
- Finish with lemon juice; taste and adjust salt, pepper, and spice.
- Rest 2 minutes, then serve hot.
NOTES: Pappadeaux’s uses green bell pepper, but I can’t eat it so make it with red bell pepper and we actually prefer it.
Colossal shrimp are the largest commercially available shrimp, typically 8 to 12 pieces per pound.
Their massive, steak-like texture makes them perfect for upscale presentations like shrimp cocktails OR scampi.
