Save It Creamy Cajun Seafood Pasta is that dish I pull out when I want to wow people without spending the whole evening in the kitchen. The rich Cajun-spiced cream sauce wraps around tender crab, shrimp, and scallops, turning any dinner into an occasion. Whether you are craving something cozy yet impressive for a weeknight or you want to channel New Orleans vibes at your next dinner party, this pasta never disappoints.
I made this for a friend's engagement dinner, and it turned into a tradition. Now every celebration calls for a big bowl of creamy Cajun seafood pasta and laughter at our table.
Ingredients
- Shrimp: choose large peeled and deveined ones as they stay juicy and plump when cooked quickly
- Sea scallops: dry-packed preferred for sweetness and firm texture
- Lump crab meat: fresh or pasteurized check for cartilage for pure flavor with no crunch
- Fettuccine or linguine: pick high-quality dry pasta for the best sauce absorption
- Yellow onion: for sweetness and aromatic depth use a small one for balance
- Garlic cloves: fresh and minced small so it melts into the sauce
- Red bell pepper: adds brightness and color opt for glossy skin and heavy peppers
- Unsalted butter: for richness and a silky sauce finish pick European-style for flavor
- Olive oil: brings a bit of fruitiness to sautéing seafood and veggies
- Heavy cream: fresh and very cold for stable and rich results avoid ultra-pasteurized when possible
- Chicken or seafood stock: homemade or low-sodium for concentrated flavor
- Freshly grated Parmesan cheese: not shelf-stable as it melts better and tastes pure
- Cajun seasoning: use homemade for control or check labels for no fillers
- Smoked paprika: opt for Spanish style for complexity
- Sea salt and freshly ground black pepper: adjust to taste
- Cayenne pepper: for an extra heat option skip or ramp up for spicy lovers
- Fresh parsley: for a burst of green and freshness flat-leaf gives best flavor
- Lemon wedges: brighten the dish and bring balance to the creaminess
Instructions
- Cook the Pasta:
- Boil a large pot of generously salted water bring it to a rapid boil before adding the pasta to help season every strand and prevent sticking. Cook fettuccine or linguine just until al dente following package instructions drain but reserve half a cup of the cooking water for finishing the sauce texture.
- Prep the Seafood:
- Pat shrimp and scallops completely dry using paper towels as this step ensures a golden sear and avoids excess water in your skillet. Sprinkle with Cajun seasoning and a little sea salt gently toss to coat evenly.
- Sear the Seafood:
- Heat butter and olive oil in a large skillet over medium-high wait until the butter foams and starts to brown for added nutty flavor. Place shrimp and scallops in a single layer and let them sear undisturbed for about one to two minutes per side so the surfaces caramelize but the insides stay tender. Remove all seafood to a plate and keep loosely covered with foil.
- Sauté Aromatics and Pepper:
- Add the rest of the butter to your skillet lower the heat to medium. Toss in the finely chopped onion and cook until translucent about two minutes stirring often. Add garlic and thinly sliced red bell pepper continue to sauté until the vegetables soften and become fragrant about three to four minutes.
- Build the Sauce Base:
- Sprinkle in remaining Cajun seasoning smoked paprika and cayenne adjusting for your favorite heat level. Pour in chicken or seafood stock use a wooden spoon to scrape up every browned bit from the bottom as these carry deep flavor into the sauce.
- Simmer and Thicken Cream Sauce:
- Lower heat to medium and slowly add heavy cream stirring gently. Bring to a low simmer but never boiling and sprinkle in freshly grated Parmesan cheese stir until the cheese is melted and your sauce thickens slightly this should take about three to four minutes and should coat the back of a spoon.
- Return Seafood to the Sauce:
- Gently fold in the crab meat along with shrimp and scallops carefully mix to avoid breaking up the crab too much. Let the seafood reheat in the sauce for two to three minutes until fully heated and flavors meld.
- Toss with Pasta:
- Add the cooked pasta right into the skillet tossing gently to get every strand coated if the sauce is too thick splash in a little reserved pasta water until you reach your favorite consistency.
- Season and Serve:
- Taste and adjust with extra salt and black pepper as needed. Top with fresh parsley and serve right away with lemon wedges on the side for a burst of freshness.
Save It The fresh crab is my personal star in this recipe. Its sweetness pulls everything together. One of my favorite kitchen memories is my brother and I sneaking tastes of warm crab right out of the pan while the pasta finished cooking. Those bites made the final dish feel extra rewarding.
Storage Tips
This pasta is best served immediately for the creamiest texture but leftovers can be stored in an airtight container for up to two days in the fridge. When reheating use low heat and add a splash of cream or stock to loosen the sauce gently so it does not separate. Freezing is not ideal since creamy sauces can break.
Ingredient Substitutions
Feel free to change up the seafood blend based on what you find fresh at the market. Mussels add lovely brininess and calamari rings make the texture more interesting. If you prefer a lighter sauce swap in half-and-half or a dairy-free cream alternative. For the Cajun seasoning a homemade mix lets you control the salt and heat levels.
Serving Suggestions
Serve this pasta with a crunchy green salad or sautéed garlicky greens on the side for balance. Crusty bread is perfect for soaking up any extra sauce. If you are thinking of drinks a crisp white wine like Sauvignon Blanc or a citrusy pale ale brings out the best in the Cajun spices.
Cultural and Seasonal Notes
Creamy seafood pasta draws inspiration from New Orleans Cajun restaurants where seafood is a local star and bold flavors reign. Around Mardi Gras time add a few slices of spicy andouille sausage for an even more festive tracker. In peak tomato season tossing in a few chopped ripe tomatoes adds lovely acidity and freshness.
Seasonal Adaptations
Swap in asparagus or snap peas for added green crunch in spring. Try using roasted corn kernels during summer seafood season. In chillier weather a pinch of ground nutmeg offers a warm undertone.
Save It This dish is a guaranteed crowd-pleaser every time. Get your ingredients ready and enjoy a New Orleans-inspired meal in less than an hour.
Common Questions About Recipes
- → Can I substitute other types of seafood?
Yes, feel free to use mussels, calamari, white fish, or your preferred seafood mix. Just adjust cooking times as needed to avoid overcooking.
- → What pasta shapes work best?
Fettuccine and linguine are ideal since their wide strands cling to creamy sauces, but penne or spaghetti can work in a pinch.
- → How spicy is the sauce?
The Cajun seasoning brings gentle heat, but you can add more or less cayenne to suit your preference. Taste before serving.
- → Can I make this dish lighter?
For a lighter option, substitute half-and-half for heavy cream and reduce the Parmesan quantity. Flavor remains rich yet less heavy.
- → How can I make it gluten-free?
Simply use certified gluten-free pasta. The sauce and seafood are naturally gluten-free—always check product labels to avoid contamination.
- → Which wine pairs well?
A crisp Sauvignon Blanc or a light citrusy IPA complements the creamy sauce and the seafood’s natural sweetness.