Cajun Seafood Pasta
Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.
October 18, 2020
96% would make again
for 4 servings
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
- 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
- Bring a large pot of salted water to a boil.
- Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
- Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
- While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2–3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
- Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
- Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7–10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
- In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7–10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1–2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
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