Mardi Gras Pasta in Your Pressure Cooker
Get ready for a creamy and spicy Mardi Gras pasta cooked perfectly in your pressure cooker.
Ingredients
Main Ingredients
- 1 lb colossal sized shrimp big and juicy
- 8 oz smoked sausage gives that smoky depth right away
- 2 ½ cups heavy whipping cream makes the sauce rich and silky
- 1 15 oz can crushed tomatoes adds zesty sweetness and color
- ½ cup chopped mushrooms for that earthy note and texture
- 12 oz crawfish tail meat brings the Mardi Gras feel to your plate
- 1 package linguine pasta cooks up smooth and soaks the sauce
- 1 tablespoon minced garlic punch up the flavor big time
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoon cajun seasoning
- 2 tablespoon butter
- 1 diced green bell pepper fresh crunch and sweet bite
- ½ diced onion
- Juice of ½ lemon don’t forget that little zing at the end
- Salt and pepper to taste
Instructions
Instructions
- Cook your linguine pasta first, following the instructions on the package. Once it's done, drain it and set aside so it doesn’t get soggy later.
- Now grab your big skillet and heat some oil over medium heat. Toss in the smoked sausage so it gets browned and smells ah-mazing.
- Add the minced garlic and chopped mushrooms to that skillet. Cook them for about 2-3 minutes till the mushrooms soften up and the garlic gets fragrant.
- Stir in your colossal shrimp and cook till they turn pink and start to curl up.
- Drop in the crawfish tail meat, crushed tomatoes, heavy whipping cream, garlic and onion powder. Mix it all well so the sauce gets creamy and full of flavor.
- Let that sauce simmer for about 10 to 15 minutes. Stir every now and then so nothing sticks and it thickens just right.
- Finally, combine your cooked linguine with the sauce and toss it all to coat evenly. Serve it up hot and watch folks go back for seconds.
Notes
Serve this pasta hot and enjoy the creamy Cajun flavors.