Creamy Cajun shrimp and scallop alfredo

Golden seared scallops, plump Cajun shrimp, and fettuccine tangled in a rich, spicy Parmesan cream sauce.

There’s a moment when you sear a scallop just right, that deep golden crust forming while the inside stays tender, and the whole kitchen fills with that toasted, buttery smell. Pair that with shrimp dusted in Cajun spice and a Parmesan cream sauce with real heat behind it, and you’ve got a pasta that tastes like it came from a steakhouse, not a Tuesday night at home.

I started making this the night I wanted to impress without spending three hours in the kitchen. A pound of scallops, a pound of shrimp, one skillet, forty minutes. My family now asks for this whenever we’re celebrating something, and my husband has learned to hover near the stove the moment the scallops hit the pan.

What sets this version apart is searing the scallops and shrimp separately, in that order, so each one gets its own moment in the hot pan without crowding. The sauce builds right in that same skillet after, picking up every bit of browned flavor left behind. Nothing here gets dumped in all at once and boiled into submission. Everything gets its due.

Why you’ll love this recipe

• Restaurant-level results at home — that golden scallop sear is the kind of thing people assume takes years to master.
• Real Cajun heat, balanced by cream — spicy, but never overwhelming, thanks to the rich Parmesan sauce.
• One skillet for the whole sauce — less to clean, more flavor built into every layer.
• Impressive enough for guests — this is date-night pasta that also happens to feed four easily.
• Ready in 40 minutes — faster than most restaurants would get it to your table.

Ingredients you’ll need

A few small choices here make the difference between good and great.

• Fettuccine pasta — wide noodles hold onto a cream sauce far better than a thinner pasta shape.
• Large shrimp, peeled and deveined — pat them completely dry before seasoning so they sear instead of steam.
• Sea scallops, side muscle removed — that little tab of muscle on the side is tough if left on. Pull it off before cooking, it comes away easily by hand.
• Olive oil — for searing the scallops at a higher heat than butter alone can handle without burning.
• Butter — the backbone of the sauce, and what the shrimp sear in after the scallops come out.
• Garlic — fresh cloves only, added into the pan after the seafood so it doesn’t scorch during the sears.
• Red bell pepper, finely diced — a little sweetness and color that plays beautifully against the Cajun heat.
• Heavy cream — the body of the sauce. This is what turns simple broth and Parmesan into something silky.
• Chicken broth or seafood broth — seafood broth deepens the flavor, but chicken broth works just as well if that’s what’s on hand.
• Grated Parmesan cheese — freshly grated melts smoothest. Pre-shredded cheese can leave the sauce grainy.
• Cajun seasoning, smoked paprika, garlic powder, and onion powder — the seasoning blend that goes on the seafood and echoes again in the sauce.
• Fresh parsley — for color and a little brightness against all that richness.

How to make creamy Cajun shrimp and scallop alfredo

1. Cook the pasta. Boil the fettuccine in well-salted water until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
2. Season the seafood. Pat the shrimp and scallops completely dry with paper towels. Season both with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Sear the scallops. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the scallops in a single layer and sear 2 to 3 minutes per side, until deeply golden on the outside and just opaque in the center. Remove to a plate.
4. Cook the shrimp. Add 1 tablespoon of butter to the same skillet. Cook the shrimp 1 to 2 minutes per side, until pink and lightly golden at the edges. Remove and set aside with the scallops.
5. Build the sauce. Add the remaining butter to the skillet. Stir in the garlic and red bell pepper and cook 1 to 2 minutes, until fragrant and just softened.
6. Make it creamy. Pour in the broth and heavy cream, and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce turns smooth, glossy, and thick enough to coat a spoon.
7. Toss the pasta. Add the cooked fettuccine directly into the sauce and toss until every strand is coated, adding a splash of the reserved pasta water if the sauce needs loosening.
8. Add the seafood. Gently return the shrimp and scallops to the skillet, spooning the Cajun Alfredo sauce over the top so everything is warmed through without overcooking.
9. Garnish and serve. Sprinkle with fresh parsley and extra Parmesan. Serve immediately while the sauce is still silky and hot.

Tips from my kitchen

• The mistake almost everyone makes: moving the scallops too soon. Let them sit undisturbed for the full 2 to 3 minutes so a real crust forms. Flipping early tears that golden sear right off.
• Pro move: sear the seafood in the same skillet you build the sauce in, and don’t wipe it clean between steps. Every browned bit left behind becomes flavor in the final sauce.
• Shortcut: buy pre-peeled, deveined shrimp and thaw scallops the night before in the fridge so both are ready to season the moment you start cooking.
• Ingredient tip: grate Parmesan fresh from a block. Pre-shredded cheese can leave the sauce grainy instead of silky smooth.
• Rescue trick: if the sauce gets too thick sitting on the stove, loosen it with a splash of the reserved pasta water right before serving.

Variations

• Spicier: add 1/4 teaspoon cayenne or a dash of hot sauce to the sauce for real Cajun heat.
• Lighter version: swap the heavy cream for half-and-half. The sauce will be thinner but still creamy.
• Add greens: stir in 2 cups of fresh spinach with the garlic and bell pepper, letting it wilt before adding the liquid.
• Different seafood: swap the scallops for lump crab meat, or use all shrimp if scallops aren’t available.
• Different pasta: linguine or penne both work well if fettuccine isn’t on hand.

What to serve with creamy Cajun shrimp and scallop alfredo

• Garlic bread or a crusty baguette — for scooping up every last bit of Cajun cream sauce.
• Simple arugula salad with lemon vinaigrette — something sharp and bright to cut the richness.
• Roasted asparagus or green beans — a little char pairs beautifully with the creamy sauce.
• Chilled sparkling water with lemon — light and clean alongside all that cream and cheese.

Storage and reheating

Fridge: up to 3 days in an airtight container.

Reheating: stovetop over low heat with a splash of cream or broth, stirring gently until warmed through. The microwave works in short bursts at 50% power to avoid turning the seafood rubbery.

Freezing: not recommended. Cream sauces tend to separate after freezing and thawing, and seared scallops lose their texture, so this one is best fresh or refrigerated.

Frequently asked questions