Willingham’s® Mardi-Gras Pasta
Dive into the vibrant flavors of the Bayou with this easy and flavorful Mardi Gras Pasta by John Willingham. Perfect as a side or a main dish, this recipe brings together colorful vegetables, tender shrimp, and a rich, our spicy Cajun sauce blended with heavy cream. Whether you’re looking to impress guests or simply enjoy a hearty meal at home, this pasta dish is sure to satisfy. The backbone is our W’ham® Cajun Sauce — First Place Cajun Sauce at the 1995 American Royal.
Ingredients
Method
- Cook the veggies in the oil unitl warm. If you use the popcorn shrimp, add them after the veggies are cooked or if you using the V-15 shrimp, make sure they are par-cooked. Add the shrimp after veggies are cooked. Add heavy cream and wait until it comes to a boil, then add Willingham’s Cajun Hot Sauce. Wait until sauce comes to a boil, the add the cooked pasta.
- If you want a more spicy dish add Willingham’s W’ham Hot Sauce or a a 1/2 tsp of W’ham Hot Stuff (FBKO) Seasoning
Suggested adds
- Add slices of andouille sausage
- Top with a sprinkle of parsley
Nutrition
Tried this recipe?
Let us know how it was!Made with W’ham® Seasoning – Hot Stuff, W’ham® Sauce – Cajun and W’ham® Sauce – Hot Sauce. What else they go on — and how we layer them — is in the W’ham® Pairing Matrix.