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Cajun Seafood Pasta

This delicious seafood pasta dish with shrimp, scallops, and fettuccine pasta is creamy, spicy, and full of flavor! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4233.2 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet For preparing the sauce
  • 1 Colander For draining pasta
  • 1 Whisk or stirring spoon For continuous stirring of the sauce
  • 1 Measuring Cups and Spoons For precise ingredient measurements

Ingredients
  

Main

  • 1 pound dry fettuccine pasta
  • 2 cups heavy whipping cream
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper or to taste
  • 1 ½ teaspoons crushed red pepper flakes or to taste
  • 1 teaspoon ground white pepper or to taste
  • ½ pound shrimp peeled and deveined
  • ½ pound scallops
  • ½ cup shredded Swiss cheese
  • ½ cup grated Parmesan cheese

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain pasta.
  • Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
  • Stir in shrimp and scallops. Cook until shrimp is no longer translucent. Dotdash Meredith Food Studios
  • Stir in cheeses, blending well. Dotdash Meredith Food Studios
  • Serve sauce over pasta. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving the right spice balance is crucial; taste and adjust the red and white pepper to your preference. When adding the heavy cream, heat it gently and stir constantly to prevent scorching. Seafood cooks quickly, so only add the shrimp and scallops once the sauce has thickened, cooking them just until opaque to avoid a rubbery texture. If using larger sea scallops, ensure they are cut to a similar size as shrimp for even cooking. For an extra layer of flavor, consider deglazing the pan with a splash of dry white wine before adding the cream. Garnish with additional fresh parsley or a sprinkle of Parmesan for enhanced presentation.