Cajun Seafood Pasta: A Spicy Southern Delight

If you’re craving a dish that combines the rich flavors of the South with the comforting appeal of pasta, look no further than Cajun Seafood Pasta. This delectable recipe brings together succulent shrimp, tender scallops, and a creamy, spicy sauce, all tossed with perfectly cooked fettuccine. It’s a dish that promises to tantalize your taste buds and leave you yearning for more.

Why You’ll Love This Recipe

Cajun Seafood Pasta is a harmonious blend of textures and flavors. The creamy sauce, infused with aromatic herbs and spices, complements the delicate seafood and hearty pasta. Whether you’re preparing a special dinner for guests or simply treating yourself, this dish is sure to impress.

Ingredients

To recreate this mouthwatering dish at home, gather the following ingredients:

• Pasta:

  • 1 pound dry fettuccine pasta​

• Seafood:

  • ½ pound shrimp, peeled and deveined​

  • ½ pound scallops (preferably bay scallops; if using sea scallops, cut them in half)​

• Sauce:

  • 2 cups heavy whipping cream​

  • 1 cup chopped green onions​

  • 1 cup chopped fresh parsley​

  • 1 tablespoon chopped fresh basil​

  • 1 tablespoon chopped fresh thyme​

  • 2 teaspoons salt​

  • 2 teaspoons ground black pepper​

  • 1½ teaspoons crushed red pepper flakes (adjust to taste)​

  • 1 teaspoon ground white pepper​

• Cheeses:

  • ½ cup shredded Swiss cheese​

  • ½ cup grated Parmesan cheese​

Directions

1. Cook the Pasta:

   • Bring a large pot of lightly salted water to a rolling boil.​

   • Add the fettuccine and cook until al dente, approximately 8 minutes.​

   • Drain the pasta and set aside.​

2. Prepare the Sauce:

   • In a large skillet over medium heat, pour in the heavy whipping cream. Stir continuously until it reaches a near-boiling point.​

   • Reduce the heat and add the chopped green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper.​

   • Allow the mixture to simmer until it thickens, about 7 to 8 minutes.​

3. Add the Seafood:

   • Stir in the shrimp and scallops into the sauce.​

   • Cook until the shrimp turns pink and is no longer translucent, indicating they are cooked through.​

4. Incorporate the Cheeses:

   • Gradually add the shredded Swiss and grated Parmesan cheeses to the skillet.​

   • Stir continuously until the cheeses melt and blend seamlessly into the sauce.​

5. Combine Pasta and Sauce:

   • Add the cooked fettuccine to the skillet, tossing to ensure the pasta is evenly coated with the creamy seafood sauce.​

6. Serve:

   • Plate the Cajun Seafood Pasta while hot.​

   • For an added touch, garnish with additional chopped parsley or a sprinkle of Parmesan cheese.​

Nutritional Information

Per serving (based on 6 servings):

• Calories: 695 kcal​

• Total Fat: 37g​

  • Saturated Fat: 22g​

• Cholesterol: 193mg​

• Sodium: 1054mg​

• Total Carbohydrates: 62g​

  • Dietary Fiber: 4g​

  • Sugars: 3g​

• Protein: 32g​

• Vitamin C: 20mg​

• Calcium: 275mg​

• Iron: 5mg​

• Potassium: 532mg​

Serving Details

• Servings: 6​

• Prep Time: 15 minutes​

• Cooking Time: 30 minutes​

• Total Time: 45 minutes

Tips for the Perfect Cajun Seafood Pasta

• Adjusting the Heat: The crushed red pepper flakes add a spicy kick to the dish. If you prefer a milder flavor, consider reducing the amount or omitting them altogether. Conversely, if you enjoy extra heat, feel free to increase the quantity.​

• Seafood Selection: While shrimp and scallops are traditional choices, you can experiment with other seafood like crawfish or mussels to suit your preference.​

• Pasta Choices: Fettuccine is commonly used, but linguine or spaghetti can also work well. Choose your favorite or what’s available in your pantry.​

• Cheese Variations: If Swiss cheese isn’t to your liking, consider substituting with Monterey Jack or Gruyère for a different flavor profile.

The Origins of Cajun Cuisine and Why It Works So Well with Pasta

this Recipe

Cajun cuisine is a rustic, flavor-packed culinary tradition that hails from the French-speaking Acadian people who were deported from Canada and settled in Louisiana in the 18th century. This cuisine is known for its bold use of spices, slow-cooked dishes, and reliance on fresh, local ingredients like seafood, sausage, rice, and peppers. The beauty of Cajun cooking lies in its simplicity and depth. It’s not about fancy ingredients—it’s about coaxing the most flavor from what you have. When it comes to marrying Cajun flavors with pasta, it’s a match made in Southern heaven. The creamy sauce serves as the perfect vessel to carry all the spice and aromatics of Cajun seasoning, while the seafood soaks up every bit of the bold, zesty flavors. The result is a dish that feels both indulgent and soulful—luxurious in texture, but grounded in comfort and heritage.

What Makes This Cajun Seafood Pasta Recipe Stand Out

What separates this particular Cajun Seafood Pasta recipe from others you might find online is the balance between spice, richness, and freshness. Unlike some versions that lean heavily on Cajun seasoning blends alone, this one brings in fresh herbs like thyme and basil, which brighten the dish and add aromatic complexity. The use of both Swiss and Parmesan cheese is another unique touch—it delivers creaminess with a slightly nutty undertone that beautifully complements the natural sweetness of shrimp and scallops. While many Cajun pasta dishes can verge on being overly heavy or too spicy, this recipe strikes a harmony: it’s bold but not overpowering, creamy but not cloying. And because it’s made from scratch, you have full control over the spice level, the types of seafood, and even the pasta used. It’s versatile, easy to customize, and deeply satisfying—perfect for everything from weeknight dinners to special occasions.

Common Mistakes to Avoid When Making Cajun Seafood Pasta

As simple and forgiving as this recipe can be, there are a few key pitfalls to watch out for that could make or break your dish. First, be cautious not to overcook the seafood. Shrimp and scallops both cook quickly—usually within 3 to 5 minutes. Overcooking will make them rubbery and tough, rather than tender and juicy. Another common mistake is over-thickening the sauce. While the cream needs time to reduce and thicken slightly, overcooking it can cause separation or curdling, especially when adding cheese. A good tip is to remove the sauce from the heat just as the cheese melts completely—this keeps it silky and smooth. It’s also essential to season at every step. Don’t rely on the final Cajun seasoning to do all the work; layer the flavors with herbs, salt, and pepper as you go. Lastly, make sure your pasta is cooked al dente and not mushy—it should have a slight bite to stand up to the creamy sauce and plump seafood.

How to Customize Cajun Seafood Pasta for Your Taste or Diet

One of the best things about this Cajun Seafood Pasta recipe is how easily it can be adapted to different preferences or dietary needs. For a lighter version, consider swapping the heavy cream for a mix of evaporated milk and low-fat Greek yogurt. You’ll still get a creamy consistency but with significantly less fat. If you’re avoiding gluten, use your favorite gluten-free pasta—just make sure it holds up well to a creamy sauce. Vegetarians can create a delicious spin by using mushrooms, zucchini, or even tofu in place of the seafood. Not a fan of spice? Simply reduce or eliminate the crushed red pepper flakes and consider adding a squeeze of lemon juice at the end for brightness. On the flip side, spice lovers can toss in some Cajun hot sauce or cayenne for an extra punch. You can also add smoked andouille sausage to complement the seafood and infuse the dish with a smoky, savory flavor. The options are endless, and each tweak makes the dish uniquely yours.

Storing and Reheating Leftovers

Cajun Seafood Pasta is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Because the sauce contains cream and cheese, it will thicken as it sits. When reheating, do so gently—preferably in a saucepan over low heat. You may want to add a splash of cream or milk to loosen the sauce and bring it back to its silky consistency. Avoid microwaving seafood if you can, as it tends to get rubbery. However, if you’re in a pinch, use short bursts and stir frequently to evenly distribute heat. It’s not recommended to freeze this dish, as the cream-based sauce can separate and the seafood may become mushy after thawing. If you’re cooking for fewer people, consider halving the recipe to avoid having too many leftovers.

Final Thoughts: A Must-Try for Seafood and Spice Lovers

Cajun Seafood Pasta is a showstopping dish that offers the perfect balance of comfort and sophistication. It’s spicy, creamy, and packed with the fresh flavors of the sea, all wrapped up in a pasta dish that’s deceptively easy to make. Whether you’re cooking for your family, hosting a dinner party, or just indulging in a solo night of good food, this recipe will earn its spot in your regular rotation. The combination of Cajun heat, luscious sauce, and seafood makes for a plate that’s unforgettable. Don’t be surprised if you’re asked for the recipe again and again. It’s just that good.

Cajun Seafood Pasta: A Spicy Southern Delight

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• Author: Johnny

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Ingredients

To recreate this mouthwatering dish at home, gather the following ingredients:

• Pasta:

  • 1 pound dry fettuccine pasta​

• Seafood:

  • ½ pound shrimp, peeled and deveined​

  • ½ pound scallops (preferably bay scallops; if using sea scallops, cut them in half)​

• Sauce:

  • 2 cups heavy whipping cream​

  • 1 cup chopped green onions​

  • 1 cup chopped fresh parsley​

  • 1 tablespoon chopped fresh basil​

  • 1 tablespoon chopped fresh thyme​

  • 2 teaspoons salt​

  • 2 teaspoons ground black pepper​

  • 1½ teaspoons crushed red pepper flakes (adjust to taste)​

  • 1 teaspoon ground white pepper​

• Cheeses:

  • ½ cup shredded Swiss cheese​

  • ½ cup grated Parmesan cheese​

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Instructions

1. Cook the Pasta:

   • Bring a large pot of lightly salted water to a rolling boil.​

   • Add the fettuccine and cook until al dente, approximately 8 minutes.​

   • Drain the pasta and set aside.​

2. Prepare the Sauce:

   • In a large skillet over medium heat, pour in the heavy whipping cream. Stir continuously until it reaches a near-boiling point.​

   • Reduce the heat and add the chopped green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper.​

   • Allow the mixture to simmer until it thickens, about 7 to 8 minutes.​

3. Add the Seafood:

   • Stir in the shrimp and scallops into the sauce.​

   • Cook until the shrimp turns pink and is no longer translucent, indicating they are cooked through.​

4. Incorporate the Cheeses:

   • Gradually add the shredded Swiss and grated Parmesan cheeses to the skillet.​

   • Stir continuously until the cheeses melt and blend seamlessly into the sauce.​

5. Combine Pasta and Sauce:

   • Add the cooked fettuccine to the skillet, tossing to ensure the pasta is evenly coated with the creamy seafood sauce.​

6. Serve:

   • Plate the Cajun Seafood Pasta while hot.​

   • For an added touch, garnish with additional chopped parsley or a sprinkle of Parmesan cheese.