Cajun Seafood Pasta

4.8
(1,220)
888 Reviews
99 Photos

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.

Submitted by Star Pooley
Updated on February 3, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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close up on a white bowl of Cajun seafood pasta with shrimp and scallops
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. Stir in shrimp and scallops. Cook until shrimp is no longer translucent.

    cajun cream sauce with raw shrimp and scallops

    Dotdash Meredith Food Studios

  4. Stir in cheeses, blending well.

    cajun seafood pasta in pot

    Dotdash Meredith Food Studios

  5. Serve sauce over pasta.

    cajun seafood sauce with pasta

    Dotdash Meredith Food Studios

  6. Serve hot and enjoy!

    close up on a white bowl of Cajun seafood pasta with shrimp and scallops

    DOTDASH MEREDITH FOOD STUDIOS 

Cook’s Note

If you don't like as much spice, divide the amounts of pepper in half.

This dish can also be placed in a casserole dish and placed under the broiler until the top turns golden brown.

1,387 home cooks made it!

Nutrition Facts (per serving)

695 Calories
37g Fat
62g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 695
% Daily Value *
Total Fat 37g 47%
Saturated Fat 22g 108%
Cholesterol 193mg 64%
Sodium 1054mg 46%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g 63%
Vitamin C 20mg 22%
Calcium 275mg 21%
Iron 5mg 26%
Potassium 532mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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