Creamy Cajun Seafood Pasta (Printable Version)
Tender shrimp, scallops, and crab in a silky Cajun cream sauce with fettuccine. Satisfying and flavorful comfort meal.
# The Ingredients You'll Need:
→ Seafood
01 - 7 ounces large shrimp, peeled and deveined
02 - 7 ounces sea scallops, cleaned
03 - 5 ounces lump crab meat, shells removed
→ Pasta
04 - 12 ounces fettuccine or linguine
→ Vegetables & Aromatics
05 - 1 small yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 red bell pepper, thinly sliced
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 1/2 cups heavy cream
11 - 1/2 cup chicken or seafood stock
12 - 1/2 cup freshly grated Parmesan cheese
→ Seasonings
13 - 2 teaspoons Cajun seasoning
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt, plus more to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch cayenne pepper, optional
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
19 - Lemon wedges
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine or linguine until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set pasta aside.
02 - Pat shrimp and scallops dry using paper towels. Toss seafood with 1 teaspoon Cajun seasoning and a pinch of sea salt.
03 - Heat 1 tablespoon butter with olive oil in a large skillet over medium-high heat. Add shrimp and scallops in a single layer and sear 1 to 2 minutes per side until just opaque. Remove from skillet and set aside.
04 - Add remaining tablespoon butter to the skillet. Add chopped onion, cooking for 2 minutes. Stir in minced garlic and sliced red bell pepper, and sauté an additional 3 to 4 minutes, until vegetables soften.
05 - Stir in remaining Cajun seasoning, smoked paprika, and cayenne pepper. Pour in chicken or seafood stock, scraping up any brown bits from the pan.
06 - Reduce heat to medium. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce has thickened slightly, about 3 to 4 minutes.
07 - Gently fold in lump crab meat, seared shrimp, and scallops. Simmer for 2 to 3 minutes, until seafood is heated through.
08 - Add cooked pasta to the skillet, tossing thoroughly to coat with the sauce. Pour in reserved pasta water as needed for desired sauce consistency.
09 - Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately, garnished with chopped parsley and fresh lemon wedges.
# Additional Tips::
01 -
- Uses a medley of fresh seafood for depth and sweetness
- Luxuriously creamy sauce with a kick from smoky Cajun seasoning
- Ready in under an hour and feels restaurant special
- Customizable heat level to suit your preferences
- Every bite brings together the freshest flavors and an irresistible silky sauce
02 -
- Packed with protein and vibrant fresh vegetables
- Can be adapted to gluten-free without losing texture
- Prepping all ingredients before cooking keeps things stress-free
03 -
- Drying your seafood makes all the difference for a golden sear and less liquid
- Reserve that pasta water to adjust your sauce silky finish at the end
- Always taste and adjust spices before adding seafood and pasta for a perfect Cajun balance every time