Cajun Seafood Pasta
This Cajun Seafood Pasta blends the bold flavors of Cajun seasoning with tender shrimp and scallops in a creamy sauce served over pasta. It’s a simple yet restaurant-quality recipe that brings Southern comfort and gourmet flair to your table.
Equipment
- 1 Large skillet or sauté pan
- 1 Pot for boiling pasta
- 1 Strainer
- 1 Wooden spoon
Ingredients
- 8 oz 225 g fettuccine or linguine pasta
- 1 tbsp olive oil
- 1 tbsp butter
- ½ lb 225 g shrimp, peeled and deveined
- ½ lb 225 g sea scallops
- 1 tbsp Cajun seasoning more to taste
- 1 red bell pepper sliced
- 1 small onion sliced
- 2 garlic cloves minced
- 1 cup 240 ml heavy cream
- ½ cup 120 ml chicken broth or seafood stock
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Cook Pasta: Boil pasta in salted water according to package instructions. Drain and set aside.
- Sear Seafood: In a skillet, heat olive oil and butter. Add shrimp and scallops, season with Cajun seasoning, and cook 2-3 minutes per side until just cooked. Remove and set aside.
- Sauté Vegetables: In the same skillet, add onion, bell pepper, and garlic. Cook until softened.
- Make Sauce: Pour in chicken broth and heavy cream. Stir, simmer until slightly thickened. Add Parmesan and stir until creamy.
- Combine: Return shrimp, scallops, and cooked pasta to skillet. Toss well to coat in sauce.
- Finish: Garnish with fresh parsley and extra Parmesan. Serve hot.
Notes
- Adjust Cajun seasoning for spice level.
- You can substitute shrimp or scallops with crab or lobster.
- Best served fresh, but leftovers reheat well with a splash of cream.