Best Cajun Shrimp Scallop Fettuccine Recipes

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.

CAJUN SHRIMP FETTUCCINE

Steps:

• 1. Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
• 2. Saute the bell pepper, onions and celery in the butter until the onions start to look clear. Add the garlic and cook for another minute or two (not too long or it will burn).
• 3. Add the half and half, the cajun seasoning, and the velveeta cheese. Simmer until cheese is melted. If you want the sauce thinner, add a little more half and half . Remove from heat and add the shrimp, the parsley and the fettuccine.
• 4. Transfer to a buttered or sprayed casserole dish and sprinkle parmesan cheese ovr top. Bake uncovered at 350 F for 20-30 minutes, or until bubbly.

SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE

Steps:

• Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
• Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
• Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
• Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.

CAJUN SHRIMP & SCALLOP FETTUCCINE

Steps:

• Serving Size - 4 Bring 6 quarts water to boil and add 2 tablespoons salt. Heat 1 large sauté pan over medium heat. Add the butter to the skillet. Once the foaming subsides raise the heat to high and add the shrimp, scallops and 1 Tbsp of the Cajun seasoning. Cook the shrimp and scallops without moving them for about 2 minutes. Turn the shrimp and scallops over and cook for another 2 minutes. Transfer the shrimp and scallops to a bowl. Turn heat down to medium high and add heavy whipping cream and remaining Cajun seasoning to sauté pan. Simmer until reduced by half. While the cream is reducing, cook fettuccine according to package instructions until al dente. Once cream is reduced add shrimp and scallops back into sauté pan along with the green onions. Turn heat down to medium low. Let ingredients combine for about 1 minute over heat . Add fettuccine to sauté pan and toss to coat, then add parmesan cheese and toss and coat. Taste and adjust seasoning with salt and pepper Continue mixing till sauce has coated all of fettuccine, turn heat off and divide pasta among plates.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• 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, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.