Cajun Seafood Pasta

Cajun Spice Mix

• 3 tablespoons smoked paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 teaspoon dried oregano
• 1 ½ teaspoons dried thyme

Pasta

• ¾ teaspoon kosher salt, divided, plus more for boiling pasta
• 8 oz dried linguine (225 g), or other long, thin noodles
• 1 lb large shrimp (425 g), peeled and deveined, tails left on
• 1 lb sea scallop (425 g), patted dry with paper towels
• 2 tablespoons olive oil, or oil of choice, divided
• 4 tablespoons unsalted butter, divided
• 1 small yellow bell pepper, seeded and thinly sliced
• 1 small orange bell pepper, seeded and thinly sliced
• ¼ cup red bell pepper (25 g), sliced
• 1 scallion, thinly sliced
• 1 ½ cups heavy cream (360 mL)
• ½ cup grated parmesan cheese (55 g)
• 1 tablespoon fresh parsley, chopped