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Mardi Gras Pasta (aka Cajun Alfredo) That’ll Rock Your Pressure Cooker

This Mardi Gras Pasta is a creamy, spicy Cajun Alfredo with shrimp and andouille sausage cooked quickly in a pressure cooker, offering all the flavors with easy cleanup.
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Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 1 serving
Calories 650 kcal

Equipment

  • 1 Pressure cooker For cooking all ingredients

Ingredients
  

Main ingredients

  • 12 oz Linguine pasta keeps its shape and soaks up sauce great
  • 4 tablespoons Butter for that rich creamy base
  • 12 oz Large or jumbo shrimp plump and juicy protein
  • 2 tablespoons Creole or Cajun seasoning so important for that kick
  • 1 small Onion sweetness to balance spice
  • 8 oz Mushrooms add umami and texture
  • 13 oz Cajun style andouille smoked sausage smoky depth you don’t wanna miss
  • ½ teaspoon Salt just enough to highlight flavors
  • 2 cloves Garlic garlic gotta be there always
  • 15 oz Can diced tomatoes adds bright tang and moisture
  • 1 cup Heavy cream makes it luxuriously creamy without heaviness
  • ½ teaspoon Garlic powder extra flavor push
  • ½ teaspoon Onion powder extra flavor push
  • ⅓ cup Parmesan cheese nutty, melty goodness
  • 1 tablespoon Italian seasoning herbs that round out the blend

Instructions
 

Instructions

  • Cook your linguine according to the package till it’s al dente. Drain and set it aside. This step makes sure the noodles hold their shape well once pressure cooked.
  • Melt butter in your pressure cooker on sauté mode. Toss in the onion and garlic, sauté till the onion gets translucent and smells dang good.
  • Add in the mushrooms and sliced andouille sausage. Toss around until mushrooms soften up and sausage releases that smoky flavor.
  • Now stir in the shrimp and sprinkle that Cajun seasoning goodness all over. Cook just until shrimp turns pink, no rubbery business here.
  • Pour in diced tomatoes and give it a good mix. Let it simmer for about 5 minutes so those flavors start to marry up real nice.
  • Reduce the heat to low and add your cooked linguine back into the pot. Toss everything gently so the creamy sauce spills over all your ingredients. Press start for a real short pressure cook just to bind flavors if you like, then slow release the pressure valve.
  • Serve hot with extra Cajun seasoning if you fancy.

Notes

Serve hot with extra Cajun seasoning if desired. For a spicier kick, add more Cajun seasoning when serving. Store leftovers in an airtight container and reheat with a splash of broth or water.