Cajun Seafood Pasta

Assembly: Building the Perfect Cajun Seafood Pasta

This pasta dish is all about creating a creamy, spicy, and seafood-packed meal with vibrant flavors. Here’s how to make it shine:

• Pasta Prep:
  • Cook pasta just shy of al dente, as it will finish cooking in the sauce; drain promptly to avoid overcooking.
  • Keep pasta warm to blend seamlessly with the hot sauce.
• Sauce and Seafood:
  • Add herbs and spices early to infuse the cream; stir gently when adding seafood to maintain texture.
  • Incorporate cheeses slowly to ensure a silky, cohesive sauce.
• 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, a pinch of red pepper flakes, or extra Parmesan for a polished look.
  • Pair with garlic bread, a green salad, or roasted asparagus for a complete, elegant meal.

Serving Suggestions

• Main Dish: Serve as the star of a special dinner or date night, perfect for seafood lovers.
• Meal Prep: Store for 2–3 days; reheat gently to preserve sauce texture, though seafood may soften.
• Dinner Party: Serve family-style in a large bowl for sharing; offer extra cheese and red pepper flakes on the side.
• Variations: Add ½ cup sautéed mushrooms, swap thyme for oregano, or serve with a lemon wedge for extra brightness.
• Drinks: Pair with a crisp white wine like Sauvignon Blanc, sparkling water, or a light lager.

Storage and Make-Ahead Tips

This dish is best fresh but can be prepped ahead:

• Refrigerator: Store in an airtight container in the fridge for up to 2–3 days. Reheat gently in a skillet over low heat with a splash of cream or water to revive sauce; avoid microwaving to prevent seafood from toughening.
• Freezer: Not recommended, as cream sauce and seafood lose texture when frozen; freeze pasta alone if needed.
• Make-Ahead: Cook pasta and prep herbs up to 1 day in advance; store separately in the fridge. Prepare sauce and seafood fresh for best flavor and texture.
• Serving Tip: Reheat slowly to avoid separating the sauce; add fresh herbs after reheating for vibrant flavor.

Recipe Variations

• Spicy Cajun Pasta: Increase red pepper flakes to 2 tsp and add ½ tsp cayenne for extra heat.
• Vegetarian Cajun Pasta: Omit seafood and use sautéed mushrooms, zucchini, or artichoke hearts; add 1 tsp smoked paprika for depth.
• Lighter Cajun Pasta: Use half-and-half or milk instead of cream; reduce cheese to ¼ cup each for fewer calories.
• Creole Twist: Add ½ cup diced bell peppers and 1 tsp Creole seasoning to the sauce for a New Orleans flair.
• Gluten-Free Pasta: Use gluten-free fettuccine; ensure cheeses are gluten-free.

Nutritional Information (Approximate)

• Per Serving (1 of 6):
  • Calories: 600 kcal
  • Protein: 25 g
  • Fat: 35 g
  • Carbohydrates: 45 g
  • Sugar: 3 g
  • Sodium: 1000 mg
• Note: Values are approximate and depend on specific brands, cheese amounts, and ingredient quantities.

Conclusion

Cajun Seafood Pasta is the ultimate indulgent dish, offering creamy, spicy sauce and tender seafood in every luxurious bite. With its quick preparation, customizable heat, and restaurant-quality appeal, it’s a must-try for special dinners, date nights, or treating yourself. This recipe is so bold and satisfying, you’ll want to make it a regular in your rotation. So boil that pasta, simmer that sauce, and get ready to enjoy a pasta dish that’s pure Cajun bliss!

Cajun Seafood Pasta

• Author: Alyssa

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Description

Craving a bold, creamy, and spicy dish that brings the vibrant flavors of Louisiana to your table? Cajun Seafood Pasta is your answer! This indulgent recipe combines tender shrimp and scallops in a rich, Cajun-spiced cream sauce, tossed with fettuccine and finished with a melty blend of Swiss and Parmesan cheeses. Perfect for a special dinner, date night, or impressing guests, this dish is beginner-friendly yet delivers restaurant-quality results in about 30 minutes.

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Ingredients

This pasta dish comes together with ingredients that create a rich, spicy, and creamy meal. Here’s what you need and why each matters:

• Dry Fettuccine Pasta (1 lb): Provides a sturdy, flat base that holds the thick sauce well.

• Heavy Whipping Cream (2 cups): Creates a rich, velvety sauce base.

• Chopped Green Onions (1 cup): Add mild, fresh onion flavor and color.

• Chopped Parsley (1 cup): Contributes bright, herbaceous freshness.

• 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, peppery heat.

• Crushed Red Pepper Flakes (1 ½ tsp, or to taste): Brings fiery spice to the Cajun profile.

• Ground White Pepper (1 tsp, or to taste): Adds subtle, sharp heat.

• Shrimp (½ lb, peeled and deveined): Offers sweet, tender seafood flavor.

• Scallops (½ lb): Contribute delicate, buttery texture.

• Shredded Swiss Cheese (½ cup): Melts smoothly for a nutty, creamy finish.

• Grated Parmesan Cheese (½ cup): Adds salty, umami richness.

Substitutions and Variations

• Pasta: Swap fettuccine for linguine, tagliatelle, or gluten-free pasta; adjust cooking time per package.

• Seafood: Replace shrimp and scallops with crab, crawfish, or firm white fish like cod; adjust cooking time to ensure doneness.

• Heavy Cream: Use half-and-half for a lighter sauce (may be thinner) or coconut cream for dairy-free (adds slight sweetness).

• Cheeses: Substitute Swiss with Gruyère or mozzarella; use Pecorino Romano instead of Parmesan.

• Spice Level: Reduce red pepper flakes and peppers to ½ tsp each for milder flavor or increase to 2 tsp for extra heat.

• Gluten-Free: Use gluten-free pasta; ensure cheeses are gluten-free.

• Add-Ins: Include sautéed bell peppers, mushrooms, or spinach for extra veggies; add 1 tsp Cajun seasoning for bolder flavor.

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Instructions

1. Cook the Pasta:

   • Fill a large pot with lightly salted water and bring to a rolling boil.

   • Add 1 lb fettuccine pasta and cook for about 8 minutes until tender yet firm (al dente).

   • Drain pasta and set aside; do not rinse to retain starch for sauce adhesion.

   • Beginner Tip: Stir pasta occasionally to prevent sticking; reserve ½ cup pasta water in case sauce needs thinning.

2. Prepare the Cream Sauce:

   • Pour 2 cups heavy whipping cream into a large skillet over medium heat.

   • Cook, stirring constantly, until just about boiling (small bubbles form at edges), about 3–4 minutes.

   • Reduce heat to low and 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, 1 ½ tsp crushed red pepper flakes, and 1 tsp ground white pepper.

   • Simmer for 7–8 minutes, stirring occasionally, until the sauce thickens slightly.

   • Beginner Tip: Stir constantly to prevent cream from scorching; adjust heat to maintain a gentle simmer.

3. 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.

   • Beginner Tip: Avoid overcooking seafood to prevent toughness; cut a shrimp to check doneness if unsure.

4. Add the Cheeses:

   • Stir in ½ cup shredded Swiss cheese and ½ cup grated Parmesan cheese, blending well until melted and smooth.

   • If sauce is too thick, add 1–2 tbsp reserved pasta water to reach desired consistency.

   • Beginner Tip: Add cheeses gradually, stirring to avoid clumping; remove from heat if sauce becomes too hot.

5. Combine and Serve:

   • Add cooked fettuccine to the skillet and toss gently to coat evenly with the sauce.

   • Serve hot in bowls, garnished with extra parsley or Parmesan if desired.

   • Beginner Tip: Use tongs to toss pasta for even coating; serve immediately to enjoy creamy texture.

Cooking Tips

• Pasta Texture: Cook to al dente to prevent mushiness when tossed with sauce; time carefully per package instructions.

• Seafood Prep: Pat shrimp and scallops dry before adding to sauce to avoid excess moisture; ensure they’re fresh or fully thawed for best flavor.

• Spice Balance: Taste sauce before adding seafood; adjust pepper quantities for desired heat, starting with less if sensitive to spice.

• Sauce Consistency: Simmer until sauce coats the back of a spoon; if too thin, cook longer; if too thick, add pasta water or cream.

• Cheese Melting: Add cheeses off heat or on low heat to prevent separation; stir continuously for a smooth sauce.

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FAQs

Q: Can I use frozen shrimp and scallops?
A: Yes! Thaw completely and pat dry before cooking to avoid excess water; cook as directed.

Q: Why is my sauce too thick?
A: Thick sauce can result from over-simmering or too much cheese. Thin with reserved pasta water or extra cream, 1 tbsp at a time.

Q: Can I reduce the spice level?
A: Yes! Cut black pepper, red pepper flakes, and white pepper to ½ tsp each; taste and adjust after simmering.

Q: How do I prevent the cheese from clumping?
A: Add cheeses off heat or on low heat, stirring constantly; ensure sauce is warm, not boiling, when blending.

Q: How do I store leftovers?
A: Store in the fridge for 2–3 days; reheat gently with a splash of cream. See storage tips above for details.

Q: Can I make this dairy-free?
A: Yes! Use coconut cream instead of heavy cream, vegan cheeses, and ensure seafood is fresh; adjust salt as coconut cream is sweeter.