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Cajun Seafood Pasta

Spicy, creamy pasta with shrimp, scallops, and peppers—Cajun flavor at its best!
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fettuccine
  • 1/2 lb large shrimp peeled/deveined
  • 1/2 lb sea scallops
  • 2 tbsp Cajun seasoning plus more for garnish
  • 2 tbsp olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese
  • Salt and black pepper to taste
  • 3 green onions chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large pot (for boiling pasta)
  • Colander (to drain pasta)
  • Large skillet (for seafood and sauce)
  • Tongs (for seafood and pasta)

Method
 

  1. Cook fettuccine in a large pot of salted boiling water according to package directions. Drain using a colander and set aside.Cook fettuccine in a large pot of salted boiling water according to package directions. Drain using a colander and set aside.Cook fettuccine in a large pot of salted boiling water according to package directions. Drain using a colander and set aside.Cook fettuccine in a large pot of salted boiling water according to package directions. Drain using a colander and set aside.Cook fettuccine according to package directions. Drain and set aside.
  2. Toss shrimp and scallops with 1 tbsp Cajun seasoning.
  3. Cook fettuccine in a large pot of salted boiling water according to package directions. Drain using a colander and set aside.
  4. Toss shrimp and scallops with 1 tablespoon of Cajun seasoning in a mixing bowl until evenly coated.
  5. Heat olive oil in a large skillet over medium-high. Add shrimp and scallops, cooking 2–3 minutes per side until just opaque and lightly browned. Remove seafood from skillet and set aside.
  6. In the same skillet, add sliced red and yellow bell peppers and onion. Sauté for 3–4 minutes until slightly softened. Add minced garlic and cook for 1 minute more until fragrant.
  7. Sprinkle in remaining Cajun seasoning, pour in heavy cream and chicken broth. Simmer, stirring, for 3 minutes.
  8. Return shrimp, scallops, and cooked fettuccine to the skillet. Toss to combine and cook for 1 minute to heat through. Remove from heat and stir in grated parmesan. Taste and season as needed.
  9. Serve pasta in bowls, garnished with chopped green onions, extra Cajun seasoning, and lemon wedges.

Notes

**Storage:** Refrigerate up to 2 days; best enjoyed fresh.
**Substitutes:** Use chicken or veggie sausage, swap pasta, use coconut milk for dairy free.
**Nutritional Benefits:** High protein, rich in calcium and vitamin C.