Cajun Seafood Pasta

Introduction

Craving a creamy, spicy dish that brings the bold flavors of Louisiana to your table? What if you could whip up Cajun Seafood Pasta in just 30 minutes, combining tender shrimp, scallops, and fettuccine in a rich, herb-infused cream sauce? This beginner-friendly recipe, inspired by your love for zesty dishes like Cajun Grilled Chicken and Mediterranean Chicken Pasta Salad, is perfect for weeknight dinners, special occasions, or impressing seafood lovers. With its vibrant spices and cheesy finish, this pasta is a flavor-packed delight. Ready to boil that pasta and simmer that sauce? Let’s dive in and create some Cajun magic!

Overview

Cajun Seafood Pasta is a main dish featuring fettuccine tossed in a creamy, spicy sauce made with heavy cream, shrimp, scallops, green onions, and fresh herbs, finished with Swiss and Parmesan cheeses. What makes it special? The bold Cajun seasoning blend—black, white, and red pepper—pairs with fresh herbs and seafood for a rich, fiery dish that’s balanced by the creamy sauce. This recipe takes about 30 minutes (15 minutes prep, 15 minutes cooking) and serves 6, making it ideal for a family meal or dinner party.

• Time Requirement: 30 minutes (15 minutes prep, 15 minutes cooking)
• Difficulty Level: Easy (perfect for beginners)
• Servings: 6 servings (about 1½ cups each)

Essential Ingredients

The magic of Cajun Seafood Pasta lies in its fresh, bold ingredients. Here’s what you’ll need and why each one matters:

For the Pasta

• Dry Fettuccine Pasta (1 lb): Provides a sturdy, flat base to hold the creamy sauce.
• Shrimp (½ lb, peeled and deveined): Adds sweet, tender seafood flavor.
• Scallops (½ lb): Contributes delicate, buttery texture.

For the Cajun Cream Sauce

• Heavy Whipping Cream (2 cups): Creates a rich, velvety sauce base.
• Chopped Green Onions (1 cup): Adds mild, savory freshness.
• Chopped Parsley (1 cup): Brings vibrant, herbaceous flavor.
• Chopped Fresh Basil (1 tbsp): Infuses sweet, aromatic notes.
• Chopped Fresh Thyme (1 tbsp): Adds earthy, savory depth.
• Salt (2 tsp): Enhances overall flavor.
• Ground Black Pepper (2 tsp, or to taste): Provides bold, spicy heat.
• Crushed Red Pepper Flakes (1½ tsp, or to taste): Adds fiery, adjustable spice.
• Ground White Pepper (1 tsp, or to taste): Contributes subtle, sharp heat.
• Shredded Swiss Cheese (½ cup): Melts into a nutty, creamy finish.
• Grated Parmesan Cheese (½ cup): Adds salty, umami richness.

Substitutions and Variations

• Fettuccine: Swap with linguine, tagliatelle, or gluten-free pasta for dietary needs; use zucchini noodles for low-carb.
• Shrimp/Scallops: Replace with crawfish, crab, or firm white fish (e.g., cod); use tofu or mushrooms for vegetarian/vegan.
• Heavy Cream: Substitute with half-and-half for a lighter sauce or coconut cream for dairy-free (note flavor change).
• Green Onions: Use chives or shallots for a milder onion flavor.
• Fresh Herbs: Replace with 1 tsp each dried parsley, basil, and thyme if fresh is unavailable; reduce quantity for potency.
• Cheeses: Swap Swiss with Gruyère or mozzarella; use Pecorino Romano for Parmesan; opt for vegan cheese for dairy-free.
• Spices: Reduce peppers to 1 tsp each for milder flavor; use Cajun seasoning (2 tbsp) for a premixed blend, adjusting salt.
• Vegetarian/Vegan: Use mushrooms or tofu, vegan cream, and vegan cheeses; ensure spices are vegan-friendly.
• Gluten-Free: Use gluten-free pasta; ensure cheeses and spices are gluten-free certified.

Optional Additions

• Veggies: Add ½ cup diced bell peppers or spinach to the sauce, inspired by your Sausage and Veggies Skillet.
• Protein: Include ¼ lb sliced andouille sausage for extra Cajun flair, echoing your Cajun Grilled Chicken.
• Spice: Boost with ½ tsp cayenne or hot sauce for intense heat, inspired by your Cajun seasoning preferences.

Step-by-Step Instructions

Making Cajun Seafood Pasta is quick and straightforward with a simple pasta-cooking and sauce-making process. Follow these instructions for perfect results every time:

1. Cook the Pasta:
   • Fill a large pot with lightly salted water and bring to a rolling boil.
   • Add 1 lb dry fettuccine and cook for about 8 minutes until tender yet firm (al dente), stirring occasionally.
   • Drain pasta in a colander without rinsing to retain starch for sauce adhesion; set aside.
   • Tip: Time pasta to finish as the sauce is ready; toss with a splash of olive oil if waiting to prevent sticking.
2. Start the Cajun Cream Sauce:
   • Pour 2 cups heavy whipping cream into a large skillet over medium heat.
   • Cook, stirring constantly with a whisk or wooden spoon, until the cream is just about boiling (small bubbles form at edges), about 3–4 minutes.
   • Reduce heat to medium-low to prevent scorching.
   • Tip: Stir continuously to avoid curdling; use a wide skillet for even heating.
3. Add Herbs and Spices:
   • Stir in 1 cup chopped green onions, 1 cup chopped parsley, 1 tbsp chopped fresh basil, 1 tbsp chopped fresh thyme, 2 tsp salt, 2 tsp ground black pepper, 1½ tsp crushed red pepper flakes, and 1 tsp ground white pepper.
   • Simmer for 7–8 minutes, stirring occasionally, until the sauce thickens slightly and herbs soften.
   • Taste and adjust spices (add more pepper flakes for heat or salt for balance, starting with small amounts).
   • Tip: Chop herbs finely for even distribution; reduce heat if sauce thickens too quickly.
4. Cook the Seafood:
   • Add ½ lb peeled and deveined shrimp and ½ lb scallops to the sauce.
   • Cook for 3–4 minutes, stirring gently, until shrimp is pink and opaque and scallops are no longer translucent.
   • Tip: Avoid overcooking seafood to maintain tenderness; ensure shrimp are fully peeled and deveined.
5. Add Cheeses:
   • Stir in ½ cup shredded Swiss cheese and ½ cup grated Parmesan cheese.
   • Blend well until cheeses melt and sauce is smooth, about 1–2 minutes.
   • Tip: Shred Swiss fresh for better melting; stir gently to avoid clumping.
6. Combine and Serve:
   • Add the cooked fettuccine to the skillet with the sauce.
   • Toss gently with tongs to coat pasta evenly with sauce and distribute seafood.
   • Serve hot in bowls, garnished with extra parsley or Parmesan if desired.
   • Pair with garlic bread, a green salad (inspired by your BLT Chicken Salad), or a glass of white wine like Sauvignon Blanc.
   • Tip: Serve immediately for the best texture; offer extra red pepper flakes for spice lovers.

Assembly

Assembling Cajun Seafood Pasta is about creating a creamy, spicy dish with vibrant seafood and herbs for a meal that’s as bold as it is comforting. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Cook pasta and sauce separately, then toss together for a cohesive, well-coated dish.
• Preparation Tips:
  • Cook pasta al dente to hold up in the rich sauce; drain without rinsing to help sauce cling.
  • Simmer sauce until slightly thickened to coat pasta evenly; add seafood late to avoid overcooking.
  • Toss gently to distribute shrimp and scallops without breaking them; ensure cheese melts smoothly for a creamy finish.
• Presentation Tips:
  • Serve in wide, shallow bowls to showcase the creamy sauce, pink shrimp, and white scallops against the pasta.
  • Garnish with a sprinkle of parsley or a dusting of Parmesan for a vibrant, Cajun-inspired look.
  • Pair with a weeknight dinner, dinner party, or special occasion for a complete dining experience, perfect for seafood enthusiasts or spice lovers.
  • Arrange pasta twirled with a fork to highlight the seafood and creamy sauce for visual appeal.

Storage and Make-Ahead Tips

Cajun Seafood Pasta is best fresh but can be prepped or stored with these tips to maintain quality:

• Make-Ahead:
  • Prep herbs, green onions, and spices up to 1 day ahead, store in airtight containers in the refrigerator.
  • Cook pasta up to 1 day ahead, toss with 1 tsp olive oil, and store in the refrigerator; reheat briefly in boiling water before combining.
  • Prepare sauce (without seafood) up to 1 day ahead, store in the refrigerator, and reheat gently before adding shrimp and scallops.
  • Tip: Cook seafood fresh to preserve texture; store components separately to prevent soggy pasta.
• Storage:
  • Store leftover pasta in an airtight container in the refrigerator for up to 2 days due to seafood’s perishability.
  • Reheat gently in a skillet over low heat with a splash of cream or water to restore sauce consistency, about 3–4 minutes.
  • Tip: Avoid reheating multiple times to maintain seafood quality; consume within 2 days for best flavor.
• Freezing:
  • Freezing is not recommended for the assembled dish, as cream sauce and seafood may separate or become grainy when thawed.
  • Freeze sauce (without seafood or cheese) for up to 1 month; thaw in the refrigerator and reheat with fresh seafood and cheese.
  • Tip: Label containers with dates; cook fresh pasta and seafood for best results after thawing sauce.

Recipe Variations

Cajun Seafood Pasta is versatile and fun to customize, drawing from your interest in spicy, protein-rich dishes like Cajun Grilled Chicken and Sausage and Veggies Skillet. Here are some creative twists to try:

• Spicy Cajun Pasta: Increase red pepper flakes to 2 tsp and add ½ tsp cayenne for extra heat, inspired by your Cajun Grilled Chicken.
• Vegetarian Cajun Pasta: Swap shrimp and scallops for mushrooms and artichoke hearts; use vegan cream and cheeses for vegan.
• Crawfish Cajun Pasta: Replace shrimp and scallops with 1 lb crawfish tails for a Louisiana twist, echoing Cajun traditions.
• Low-Carb Cajun Pasta: Use zucchini noodles or shirataki noodles instead of fettuccine; reduce cream to 1½ cups.
• Gluten-Free Cajun Pasta: Use gluten-free fettuccine; ensure cheeses and spices are gluten-free certified.
• Creamy Tomato Cajun Pasta: Add ½ cup tomato sauce to the cream for a pink sauce, inspired by your World’s Best Lasagna.

Safety and Tips

Preparing this dish requires some care for a safe and successful result:

• Handle Ingredients Safely: Wash green onions, parsley, basil, and thyme thoroughly; handle raw shrimp and scallops with clean utensils to avoid cross-contamination; ensure seafood is fresh with no fishy odor.
• Cook Safely: Cook seafood to safe temperatures (shrimp: 145°F/63°C, scallops: opaque); simmer cream gently to avoid curdling.
• Prep Safely: Use a sharp knife to chop herbs and green onions; stabilize cutting board to prevent slipping.
• Clean Up Spills: Wipe cream, cheese, or seafood juices immediately with a damp cloth; wash skillet and pot in hot, soapy water to remove residue.
• Food Safety: Refrigerate leftovers within 2 hours of cooking to prevent bacterial growth; do not leave out at room temperature for longer; consume seafood dishes within 2 days.

Nutritional Information

Per serving (based on 6 servings):

• Calories: ~600 kcal
• Protein: ~25 g
• Fat: ~40 g
• Carbohydrates: ~40 g
• Sugar: ~3 g
• Fiber: ~3 g Note: Values are approximate and vary based on ingredient brands, seafood size, and cream quantity. Using half-and-half or less cheese reduces fat and calories.

Conclusion

You’re now ready to create Cajun Seafood Pasta that’s as bold as it is delicious! This 30-minute recipe, tailored to your love for spicy, flavorful dishes like Cajun Grilled Chicken and Mediterranean Chicken Pasta Salad, is perfect for weeknight dinners, dinner parties, or anytime you crave a taste of Louisiana. With its creamy sauce, tender seafood, and fiery spices, this pasta is a guaranteed crowd-pleaser. Feel free to tweak the heat, seafood, or herbs to make it your own. Boil that pasta, simmer that sauce, and enjoy every creamy, spicy bite. Happy cooking, and savor the Cajun bliss!

Print

FAQs

1. Can I use frozen seafood?
Yes! Thaw ½ lb each of frozen shrimp and scallops in the refrigerator overnight or under cold water for 20 minutes; pat dry before cooking to avoid excess moisture.

2. Is this pasta very spicy?
The black, white, and red pepper create a moderate-to-high heat level. Reduce to 1 tsp each or omit red pepper flakes for a milder flavor.

3. Can I make this vegan?
Yes! Use mushrooms or tofu, coconut cream, and vegan cheeses; ensure spices and herbs are vegan-friendly.

4. Why is my sauce too thin?
Under-simmering or excess liquid from seafood can cause this. Simmer sauce longer (10–12 minutes) or drain seafood well before adding.

5. Can I make this ahead?
Yes! Prep sauce (without seafood) and herbs 1 day ahead, store in the fridge, and cook seafood fresh; cook pasta fresh or reheat briefly before combining.

6. How do I pick good seafood?
Choose fresh shrimp and scallops with a mild, ocean-like smell; shrimp should be firm and pinkish, scallops creamy-white and moist; frozen is fine if thawed properly.

7. Can I prep this for meal prep?
Yes! Prep components separately, store in the fridge for 2 days, and assemble fresh; avoid storing assembled dish longer due to seafood perishability.

8. What’s the best way to store leftovers?
Store in an airtight container in the fridge for 2 days; reheat gently in a skillet with a splash of cream; avoid freezing assembled dish.