Cajun Seafood Pasta Recipe

Cooking Time: 15 minutes prep, 20 minutes cooking
Serves: 4-6 people

What You’ll Need

For the Cajun seasoning:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon salt

For the seafood:

• 1 pound large shrimp, peeled and deveined
• 1/2 pound bay scallops or sea scallops (halved if large)
• 3 tablespoons olive oil
• 2 tablespoons butter

For the pasta and sauce:

• 1 pound fettuccine or linguine pasta
• 2 tablespoons butter
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1/2 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced
• Salt and pepper to taste

Creating the Perfect Cajun Seasoning

In a small bowl, combine all the Cajun seasoning ingredients and mix thoroughly. This homemade blend is far superior to store-bought versions and allows you to control the heat level. Store any extra seasoning in an airtight container for future use.

Preparing the Seafood

Pat the shrimp and scallops completely dry with paper towels. Season both generously with about 2 tablespoons of the Cajun seasoning, tossing to coat evenly. Let them sit for 10 minutes to allow the flavors to penetrate.

Starting the Pasta Water

Bring a large pot of heavily salted water to a rolling boil. The water should taste like seawater – this ensures the pasta will be properly seasoned from the inside out.

Searing the Seafood

Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and just cooked through. Remove to a plate and cover with foil to keep warm.

Cooking the Scallops

Add butter to the same skillet and let it melt and foam. Add the scallops and cook without moving them for 2-3 minutes until golden brown on one side, then flip and cook another 1-2 minutes. Remove and keep warm with the shrimp.

Building the Holy Trinity

In the same skillet, add more butter if needed and sauté the diced onion, bell pepper, and celery – the holy trinity of Cajun cooking. Cook for 5-6 minutes until the vegetables soften and become aromatic.

Adding Aromatic Depth

Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in 1 tablespoon of the remaining Cajun seasoning and cook for another 30 seconds to bloom the spices and intensify their flavors.

Creating the Roux Base

Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste. This creates a light roux that will thicken the cream sauce and prevent it from breaking.

Building the Cream Sauce

Gradually whisk in the heavy cream, chicken broth, and white wine if using. Bring the mixture to a gentle simmer, whisking constantly to prevent lumps. The sauce should be smooth and starting to thicken.

Cooking the Pasta

Add the pasta to the boiling water and cook according to package directions until just shy of al dente – it will finish cooking in the sauce. Reserve 1 cup of pasta water before draining.

Bringing It All Together

Add the drained pasta to the simmering cream sauce and toss to coat. If the sauce seems too thick, add some reserved pasta water a little at a time until you reach the desired consistency.

Reuniting the Seafood

Gently fold the cooked shrimp and scallops back into the pasta, along with any accumulated juices. Heat through for 1-2 minutes, being careful not to overcook the delicate seafood.

Final Seasoning

Taste the pasta and adjust seasoning with salt, pepper, and additional Cajun seasoning as needed. The flavors should be bold and well-balanced, with a pleasant heat that builds gently.

Fresh Herb Finish

Remove from heat and stir in the fresh parsley and sliced green onions. These herbs add brightness and color that contrast beautifully with the rich, creamy sauce.

Perfect Plating

Serve immediately in warm bowls, making sure each portion gets plenty of seafood. Garnish with additional green onions and a sprinkle of Cajun seasoning for extra color and heat.

Traditional Accompaniments

Serve with warm crusty bread or garlic bread to soak up the delicious sauce. A simple green salad with a tangy vinaigrette helps cut through the richness of the cream sauce.

Wine Pairing Ideas

This dish pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio that can stand up to the spicy flavors, or try a light-bodied red like Pinot Noir for contrast.

Heat Level Adjustments

Control the spice level by adjusting the cayenne pepper in the seasoning blend. For milder versions, reduce the cayenne by half, or add extra for those who love serious heat.

Make-Ahead Tips

The Cajun seasoning can be made weeks in advance. The seafood can be seasoned and the vegetables prepped hours ahead, but cook the pasta and assemble the dish just before serving for best results.

Seafood Variations

Feel free to use different seafood combinations – crawfish, crab meat, or chunks of firm fish like snapper all work beautifully with this preparation and flavor profile.

Storage and Reheating

Leftovers keep in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or broth to restore the sauce consistency. Avoid microwaving if possible to prevent overcooking the seafood.

Customization Options

Some cooks like to add diced tomatoes during the vegetable sauté stage, or include sliced andouille sausage for extra smokiness and protein. Both additions stay true to Cajun tradition.

This Cajun Seafood Pasta proves that the best comfort food comes from bold flavors and quality ingredients prepared with care. Each bite delivers the soul and spice of Louisiana cuisine while providing the satisfaction that only a perfectly executed pasta dish can offer, creating a meal that’s both impressive and deeply satisfying.