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- 12 oz linguine or spaghetti - 1 pound shrimp, peeled and deveined - 1 pound mussels, cleaned - 1 cup scallops - 4 garlic cloves, minced - 1 medium onion, chopped - 1 bell pepper (red or green), diced - 1 cup cherry tomatoes, halved The base of this dish starts with pasta. You can use linguine or spaghetti. I prefer linguine for its shape. Next, choose your seafood. I like a mix of shrimp, mussels, and scallops. This mix gives great taste and texture. Don’t forget the fresh produce! Garlic adds depth. Onion and bell pepper bring sweetness. Cherry tomatoes add a burst of freshness. - 1 tablespoon Cajun seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste Cajun seasoning packs a punch. It brings warmth and flavor. I always add smoked paprika for a hint of smoke. Salt and pepper balance the dish. - Fresh parsley - Lemon wedges Garnishing your plate makes it pop. Fresh parsley adds color and freshness. Lemon wedges give a zesty touch. Squeeze them on right before you eat! {{ingredient_image_1}} - Boil 12 oz of linguine or spaghetti in salted water. - Cook until al dente, about 8-10 minutes. - Drain the pasta and set it aside. - Heat 3 tablespoons of olive oil in a large skillet over medium heat. - Add 1 medium chopped onion and 1 diced bell pepper. - Sauté for 3-4 minutes until softened. - Stir in 4 minced garlic cloves and cook for 1 more minute. - Add 1 pound of shrimp, 1 pound of cleaned mussels, and 1 cup of scallops to the skillet. - Sprinkle with 1 tablespoon of Cajun seasoning and 1 teaspoon of smoked paprika. - Season with salt and pepper to taste. - Pour in 2 cups of vegetable broth and add 1 cup of halved cherry tomatoes. - Bring to a simmer. Cook until mussels open and shrimp turn pink, about 5-7 minutes. - Toss the cooked pasta into the skillet with the seafood mixture. - Gently combine everything for 2-3 minutes to heat through. - Remove from heat and garnish with fresh chopped parsley. - Serve with lemon wedges for a zesty touch. Timing for Shellfish Cooking seafood, like shrimp and mussels, is quick. Shrimp cooks in about 2-3 minutes. Mussels take around 5-7 minutes. Watch closely. They are done when shrimp turns pink and mussels open. How to Avoid Overcooking Overcooked seafood gets rubbery. To prevent this, take it off heat as soon as it’s done. A quick stir and a taste test help. Pull it from the pan while it’s still tender. Additional Seasonings to Try Cajun seasoning adds a kick. For more depth, try adding a pinch of cayenne or oregano. Fresh herbs like basil or thyme can brighten the dish too. A splash of lemon juice adds freshness. Alternative Ingredients for Customization You can swap seafood. Try crab or lobster for a richer dish. For a vegetarian twist, use mushrooms or zucchini. Adding spinach or kale makes it even healthier. Best Side Dishes for Mardi Gras Seafood Pasta Garlic bread pairs well. A light salad with citrus dressing contrasts the rich pasta. Roasted vegetables can add color and flavor too. Pairing with Wine or Drinks White wine, like Sauvignon Blanc, works well. Its crispness balances the dish's richness. For non-alcoholic options, a sparkling water with lime is refreshing. Pro Tips Fresh Seafood: Always opt for fresh seafood to enhance the flavor and texture of your dish. Check for a mild ocean scent and firm texture when selecting shrimp, mussels, and scallops. Don't Overcook: Keep a close eye on your seafood while cooking. Shrimp should be pink and opaque, while mussels should open up. Overcooking can lead to a rubbery texture. Adjust Spice Levels: Feel free to adjust the amount of Cajun seasoning and smoked paprika according to your spice tolerance. Start with less and add more to taste. Garnish for Freshness: A sprinkle of fresh parsley not only adds color but also enhances the dish's flavor. Pair it with lemon wedges for a zesty kick. {{image_2}} To make your Mardi Gras seafood pasta spicy, you can add red pepper flakes or hot sauce. Start with a small amount, like half a teaspoon of red pepper flakes. Stir it in with the seafood for a nice kick. If you love heat, feel free to add more. Hot sauce can also work well. Just drizzle some on your finished dish. This gives you control over the spice level. If you want a vegetarian twist, skip the seafood. Instead, use a mix of colorful veggies. Bell peppers, zucchini, and mushrooms are great options. You can sauté them just like the seafood. Add the Cajun seasoning to keep the flavor bold. This way, you still enjoy the festive taste of Mardi Gras. For a gluten-free version, choose gluten-free pasta. Many brands offer good options that taste great. Cook the gluten-free pasta just like regular pasta. Follow the package instructions for the best results. The rest of the recipe stays the same. You can enjoy this flavorful dish without any gluten. To store your Mardi Gras seafood pasta, let it cool first. Then, place it in an airtight container. This helps keep the dish fresh. Store it in the fridge for up to three days. When you reheat, check it to ensure it’s safe to eat. You can reheat seafood pasta in a few ways. A microwave works well; just cover it to keep moisture in. Stir it halfway through to heat evenly. You can also reheat it on the stove. Add a splash of broth or water for moisture. Heat it over medium until warm. To freeze, pack the pasta in a freezer-safe container. Leave some space at the top for expansion. It will last up to three months in the freezer. To thaw, place it in the fridge overnight. For quick thawing, use the microwave on the defrost setting. After thawing, reheat as described above. To add spice, use red pepper flakes. Start with a teaspoon. Taste and add more if needed. You can also use hot sauce or Cajun seasoning for extra heat. These options give a nice kick without losing flavor. Yes, you can use frozen seafood. It saves time and is often just as good. Make sure to thaw it first. Pat it dry to avoid extra water in your dish. This keeps the pasta from becoming watery. Cooking time may change slightly, so keep an eye on it. Good sides include garlic bread and a fresh salad. Both complement the pasta well. You can also serve it with coleslaw for a crunchy texture. These options balance the rich seafood flavors and make your meal special. Yes, this dish is great for meal prep. It holds up well in the fridge. Just store it in airtight containers. Reheat it on the stove or in the microwave. You can also freeze it for later. Just remember to add fresh parsley after reheating for the best taste. Mardi Gras Seafood Pasta combines fresh seafood and vibrant flavors. This dish is not just tasty; it's fun to make. Use linguine, shrimp, and spices to create a feast. Follow the steps for a perfect outcome, and don't forget the optional garnishes. For spice lovers, try adding red pepper flakes. You can even customize it with veggies for a vegetarian option. Enjoying this meal can bring the spirit of Mardi Gras right to your kitchen. With the tips and tricks provided, you can impress anyone at your table.

Mardi Gras Seafood Pasta

A festive seafood pasta dish featuring shrimp, mussels, and scallops, perfect for celebrating Mardi Gras.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Creole
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 oz linguine or spaghetti
  • 1 pound shrimp, peeled and deveined
  • 1 pound mussels, cleaned
  • 1 cup scallops
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 bell pepper diced (red or green)
  • 1 cup cherry tomatoes, halved
  • 2 cups vegetable broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • to serve lemon wedges

Instructions
 

  • Cook the linguine or spaghetti according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the shrimp, mussels, and scallops to the skillet. Sprinkle with Cajun seasoning, smoked paprika, salt, and pepper. Stir well to combine.
  • Pour in the vegetable broth and add the halved cherry tomatoes. Bring the mixture to a simmer, cooking until the mussels open and the shrimp turn pink, about 5-7 minutes.
  • Add the cooked pasta to the skillet, tossing gently to combine everything evenly. Allow it to heat through for an additional 2-3 minutes.
  • Remove from heat and garnish with fresh parsley.
  • Serve with lemon wedges on the side for a zesty finish.

Notes

Serve with lemon wedges for added zest.
Keyword Cajun, Mardi Gras, pasta, seafood