Delicious One Pot Cajun Pasta Recipe
If you’ve ever ordered the Mardi Gras Pasta from Pappadeaux and thought, “I need this at home”, this recipe is for you! This one pot Cajun pasta with shrimp and andouille sausage is bold, creamy, smoky, and packed with flavor. It’s the kind of dish that feels restaurant-worthy but is totally doable on a weeknight.
While you’re here, be sure to checkout this Creamy Rasta Pasta and this Blackened Chicken Alfredo too!
This is one of those recipes that is quick and easy to make, but is packed with so much flavor that it tastes like you were in the kitchen for hours! We love a 30 minute, one-pot recipe, and this Cajun pasta hits all the marks.
Why you will love this Mardi Gras Pasta recipe:
- Tastes like the Pappadeaux Mardi Gras Pasta, but made at home
- Creamy, spicy, smoky, and satisfying
- Loaded with shrimp, sausage, and veggies
- Easy to customize the heat level
- Perfect for family dinner, date night (like Valentine’s Day), or entertaining
Ingredients for Cajun Pasta
You only need a few simple ingredients to make this Pappadeaux mardi gras pasta recipe:
- Proteins: Shrimp seasoned well and sauteed and Andouille sausage
- Vegetables: mushrooms, onions, and red and yellow bell peppers
- Cajun cream sauce: crushed tomatoes, heavy cream, seasonings
- Pasta: linguine pasta is the best for this dish
How to make one pot Cajun Pasta:
Use a large stockpot to make this pasta recipe. You can start by boiling your pasta in the pot, drain it and set aside. Then use the same pot to make the pasta sauce.
Thinly slice your vegetables.
Sautee the bell peppers, onions, and mushroom, then set aside.
Thinly slice andouille sausage.
Sear the sausage until it’s golden brown.
Sear the seasoned shrimp until blackened.
Make the cajun pasta sauce.
Once you remove the vegetables and sausage and shrimp from the pot, add in some butter and garlic and saute for one minute. Then add the crushed tomatoes into pot, pour in the heavy cream and seasonings. Stir together and simmer until everything is combined. Stir in the cooked linguine pasta and add in the shrimp and sausage.
Cajun Pasta Recipe Pro Tips
- Don’t overcook the shrimp, they finish cooking in the sauce
- Andouille sausage adds authentic Cajun flavor, but smoked sausage works in a pinch
- Adjust Cajun seasoning based on your heat preference
- Let the sauce simmer gently for the best flavor
Variations and substitutions:
- Make it spicier: Add cayenne or crushed red pepper flakes
- Make it milder: Use less Cajun seasoning and add more cream
- Protein swap: Chicken works well if you don’t have shrimp
- Pasta options: Fettuccine or penne also work great
FAQ
This is a homemade copycat inspired by the flavors. Creamy, smoky, and Cajun-seasoned, but made simpler for home cooking.
It can be! Adjust the Cajun seasoning to control the heat.
Yes, just thaw them completely and pat them dry before seasoning and searing.
One Pot Cajun Pasta Recipe
Ingredients
- 12 ounces Linguine pasta, Boiled to al dente
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon each Old Bay seasoning and Cajun seasoning
- ½ teaspoon each Garlic powder, Onion powder
- 1 tablespoon Olive oil, more if needed for vegetables
- 12 ounces Andouille sausage, thinly sliced
- 8 ounces Mushrooms, sliced
- 1 medium Onion, sliced
- 1/2 yellow Bell pepper, sliced
- 1/2 red Bell pepper, sliced
Cajun Cream Sauce
- 1 teaspoon Butter, to saute garlic
- 1 teaspoon Garlic, minced
- 14.5 ounce can Crushed tomatoes
- 1 cup Heavy cream
- 1 tablespoon Cajun seasoning, adjust to your taste
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Dried oregano
- ½ tsp Black pepper
- Salt, to taste
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of salt, then cook the linguine according to package directions until al dente (about 7-8 minutes). Reserve ½ cup of pasta water, drain, and set aside.
- In a bowl, toss shrimp with Old Bay, Cajun seasoning, garlic powder, onion powder, and black pepper.
- Heat 1 tablespoon olive oil in your stock pot over medium-high heat. Cook shrimp for 2–3 minutes per side, just until pink and opaque. Remove the shrimp and set aside.
- In the same pot, add in sliced andouille sausage. Cook for 4–5 minutes until browned and slightly crispy around the edges. Remove and set aside.
- If needed, add another tablespoon of olive oil to the skillet. Add mushrooms, onion, yellow bell pepper, and red bell pepper. Sauté for 5–7 minutes until they are softened and fragrant, scraping up the flavorful bits from the pan.
Cajun Cream Sauce
- Now add butter to the pot and then add in the minced garlic. Saute for 30 seconds and then gently stir in crushed tomatoes and heavy cream. Season with Cajun seasoning, garlic powder, onion powder, oregano, black pepper, and salt to taste.
- Reduce heat to medium-low and simmer for 5–8 minutes until the sauce slightly thickens.
- Add the cooked shrimp and sausage back to the pot (reserve a few pieces to serve on top of pasta if desired). Stir to coat in the sauce.
- Add the cooked linguine and toss it in with the sauce until it's fully combined. Use reserved pasta water, a little at a time, to loosen the sauce if needed.
- Taste and adjust seasoning as needed. Place reserved sausage and shrimp on top of plated pasta. Sprinkle on freshly grated parmesan cheese and enjoy!
Equipment
Be sure to tag me on Instagram or Facebook when you make this Cajun Pasta Recipe! I would love to see your creation, and give you a shoutout!
Absolutely amazing!! Thank you for this recipe!
So glad you enjoyed it!