Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.