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This pasta brings rich, bold Louisiana flavor to your table with effortless technique and deep seasoning — perfect for weekend dinners or anytime you want something that tastes like a restaurant meal at home. The creamy tomato-based sauce, smoky sausage, and tender seafood layers beautifully in every bite, offering a comforting, slightly spicy experience you’ll want again and again. It’s a crowd-pleasing dish that delivers complexity with simple steps, making it as satisfying on weeknights as it is on relaxed weekends.
What sets this version apart is the intentional cooking order that builds flavor instead of rushing it. The shrimp are marinated first to lock in seasoning, the andouille sausage browns for depth, and the sauce simmers slowly for balance without overcooking the components. Each step keeps the ingredients tender and well-seasoned, creating harmony on the plate. This dish pairs especially well with One Pot Creamy Cajun Shrimp Pasta with Sausage, Shrimp & Sausage Dirty Rice, Cajun Chicken Pasta Skillet, and Creamy Marry Me Shrimp Pasta with Sun-Dried Tomatoes when you want to round out a full, flavorful meal.
🍽️ A Quick Look at the Recipe
Recipe Name: Mardi Gras Linguine
⏱️ Ready In: 50 minutes
👨👩👧👦 Serves: 4–6
🥣 Key Ingredients: Shrimp, andouille sausage, lump crab, heavy cream, Cajun seasoning
📖 Dietary Info: Not Gluten-Free, Contains Dairy
🔥 Why You’ll Love It: It delivers bold Cajun flavor with a creamy, restaurant-style finish at home.
Key Ingredients
Jumbo Shrimp
Marinated in olive oil and Creole Kick seasoning, then grilled for a lightly charred finish. They add texture and bold seafood flavor without getting lost in the sauce.
Andouille Sausage
Smoky and slightly spicy, this builds the foundation of flavor in the pan and gives the dish its authentic Cajun depth.
Lump Crab Meat
Folded in gently at the end, it adds sweetness and richness without overpowering the sauce.
Heavy Cream & Tomatoes
Together they create that signature soft orange-red Cajun cream sauce that coats every strand of pasta.
Instructions
Step 1: Prep the Base
Toss the shrimp with olive oil and Creole Kick seasoning. Let them marinate for 15–30 minutes while you prep the remaining ingredients. Bring a large pot of salted water to a boil for the linguine.
Step 2: Build the Flavor
Grill or sear the shrimp over medium-high heat for about 2 minutes per side until lightly charred. Remove and set aside. In a large skillet, brown the andouille sausage until slightly crispy, then remove. Sauté mushrooms in the same pan until golden, then set aside with the sausage.
Step 3: Cook and Control
In that same skillet, cook onion in butter until softened, then add garlic. Stir in tomato paste and let it deepen in color before adding crushed tomatoes and stock. Pour in heavy cream and season with Cajun seasoning, smoked paprika, white pepper, and Worcestershire. Simmer until thickened and creamy. Cook linguine until al dente and reserve some pasta water.
Step 4: Finish and Serve
Stir Parmesan into the sauce until smooth. Return sausage and mushrooms to the pan, then toss in drained pasta. Adjust consistency with reserved pasta water if needed. Lower heat and gently fold in lump crab, warming briefly without breaking it apart. Twirl pasta into bowls and top each serving with grilled shrimp and fresh herbs.
Tips & Tricks
- Marinate the shrimp at least 15 minutes for deeper flavor.
- Don’t overcook the crab — fold it in gently at low heat.
- Reserve pasta water to loosen the sauce without thinning flavor.
- Taste before salting — Cajun seasoning and sausage already add salt.
Variations
Spicier Version: Add cayenne or extra Creole Kick seasoning.
Chicken & Sausage: Swap shrimp and crab for grilled Cajun chicken.
Lighter Cream Sauce: Use half-and-half instead of heavy cream.
Serving Suggestions
- Garlic bread or toasted baguette
- Classic Caesar salad
- Roasted asparagus or green beans
- Simple arugula salad with lemon vinaigrette
- Creamy mashed potatoes for extra comfort
- Grilled corn on the cob
- Extra grated Parmesan or a squeeze of fresh lemon on top
Notes
- The sauce should be orange-red, not white — that means your tomato ratio is correct.
- Store leftovers in an airtight container up to 3 days.
- Reheat gently on the stovetop with a splash of cream or stock to loosen.
Frequently Asked Questions
Can I make this ahead of time?
You can prepare the sauce ahead, but cook seafood fresh for best texture. Reheat sauce gently and add freshly cooked shrimp before serving.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Seafood pasta does not freeze well due to the cream sauce.
Can I substitute the crab?
Yes. You can use crawfish tails or omit entirely and double the shrimp.
What’s the best way to reheat this?
Reheat on the stovetop over low heat with a splash of cream or stock. Avoid microwaving too long to prevent rubbery shrimp.
Can I make this in a slow cooker?
Not recommended. Cream sauces and seafood are best cooked fresh on the stovetop.
If you tried Mardi Gras Linguine or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Mardi Gras Linguine
Ingredients
- 12 oz linguine
- 1 lb jumbo shrimp peeled & deveined
- 1 tbsp olive oil
- 1 –2 tsp Creole Kick seasoning
- 12 oz andouille sausage sliced
- 8 oz lump crab meat
- 8 oz cremini mushrooms sliced
- ½ cup diced onion
- 2 –3 cloves garlic minced
- 2 tbsp butter
- ¾ cup crushed tomatoes
- 1 tbsp tomato paste
- ½ cup chicken or seafood stock
- 1½ cups heavy cream
- 1 –1½ tbsp Cajun seasoning
- ½ tsp smoked paprika
- ⅓ –½ cup grated Parmesan
- 1 –2 tsp Worcestershire sauce
- Salt to taste
Instructions
- Toss the shrimp with olive oil and Creole Kick seasoning and allow them to marinate for at least 15 minutes. While they marinate, bring a pot of salted water to a boil and prep the remaining ingredients. Grill or sear the shrimp over medium-high heat for about 2 minutes per side until lightly charred, then set aside.
- In a large skillet over medium heat, brown the andouille sausage until slightly crispy. Remove and sauté mushrooms in the same pan until golden. In that same skillet, cook onion in butter until softened, then stir in garlic and tomato paste, allowing it to deepen in color before adding crushed tomatoes and stock.
- Stir in heavy cream, Cajun seasoning, smoked paprika, Worcestershire, and simmer until slightly thickened and smooth. Cook linguine until al dente, reserving some pasta water before draining. Stir Parmesan into the sauce, then return sausage and mushrooms to the pan.
- Add drained pasta and toss to coat, adjusting with pasta water if needed. Lower heat and gently fold in lump crab, warming briefly without breaking apart the chunks. Plate the pasta and top with grilled shrimp before serving.
Notes
- Adjust Cajun seasoning to control heat level.
- Reheat gently with added cream or stock to maintain texture.
- Do not overcook seafood — it should remain tender and juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My new favorite dish! Delicious!
I love you AB I thank God for you I had a stroke I couldn’t remember how to cook my son told me to go to YouTube university. I watchs you SmokinandgrillinAB and a group of your friends 🧡 because of you and them I have remember how cook tomorrow I’m going to make this dish as always you have blessed me with this dish.
I love you right back, and thank you for sharing that with me. I’m grateful you’re still here and I’m really glad the videos could help you get your confidence back in the kitchen after your stroke. Tell your son I appreciate him for pointing you to YouTube University, and please give yourself credit too because you’re the one putting in the work. I’m honored to be part of your cooking journey, and I’m praying tomorrow’s dish comes out amazing—come back and let me know how it turns out.