Spicy Cajun Seafood Pasta Recipe
A savory explosion of seafood and pasta tossed in a spicy Cajun sauce.
Picture this: a plate full of al dente pasta, generously coated with a fiery Cajun cream sauce that clings to every strand, topped with plump shrimp and tender scallops. The aroma is intoxicating, a heady mix of garlic, paprika, and a hint of sea breeze. This Spicy Cajun Seafood Pasta is not just a meal; it's an experience. Its roots are deeply Southern, borrowing from the rich culinary traditions of Louisiana. While traditional Cajun cuisine can be quite complex, this recipe simplifies the flavors into a quick dish you can whip up on any weeknight. The trick to this recipe is all in the timing — perfectly searing the seafood so it remains juicy while the pasta finishes cooking separately, ensuring each element maintains its own identity. This dish is perfect for a cozy night in — whether you're trying to impress a date or simply warming up after a cold day. It's sure to bring a touch of Southern comfort to your table.
Step-by-Step
- 01Step 1 / 8
Cook the fettuccine in a large pot of boiling salted water until al dente.
Reserve 1/2 cup of pasta water, then drain and set aside.
- 02Step 2 / 8
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil.
Add shrimp and scallops, seasoning lightly with salt and pepper.
Cook for about 2-3 minutes on each side until golden and just cooked through.
Remove from the skillet and set aside.
- 03Step 3 / 8
Reduce the heat to medium.
In the same skillet, add remaining olive oil and garlic, cooking until fragrant, about 1 minute.
- 04Step 4 / 8
Stir in the Cajun seasoning, smoked paprika, and cayenne pepper.
Cook for another minute until the spices bloom in the oil.
- 05Step 5 / 8
Pour in the heavy cream and chicken broth, stirring to combine.
Allow the sauce to simmer gently for about 5 minutes, reducing slightly.
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- 06Step 6 / 8
Add the grated Parmesan, stirring until melted and the sauce is smooth.
Season with salt and pepper to taste.
- 07Step 7 / 8
Return the cooked shrimp and scallops to the skillet, tossing to coat in the sauce.
If the sauce thickens too much, add reserved pasta water a tablespoon at a time to reach desired consistency.
- 08Step 8 / 8
Add the cooked pasta to the skillet, tossing gently to coat.
Garnish with fresh parsley and serve immediately.
Chef Tips
- •Ensure your seafood is dry before cooking to achieve a nice sear.
- •Use freshly grated Parmesan for a superior creamy texture.
- •Adjust the level of cayenne to customize the heat level to your liking.
- •Save pasta water to adjust the sauce consistency as needed.
- •Cook pasta al dente as it will continue to cook slightly when mixed with the sauce.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best enjoyed fresh, but you can prep the sauce and seafood separately, then combine with freshly cooked pasta just before serving.
What can I substitute?+
You can substitute shrimp and scallops with any firm white fish or even cooked chicken for a different protein.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
