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Creamy Cajun Shrimp & Scallop Alfredo
SimplySeafood

Creamy Cajun Shrimp and Scallop Alfredo

This creamy Cajun shrimp and scallop Alfredo features golden seared scallops, tender shrimp, and fettuccine tossed in a rich, spicy Parmesan cream sauce. It is a restaurant-quality seafood pasta dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun, Italian
Calories: 745
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine pasta
  • 1 lb large shrimp, peeled, deveined, and patted dry
  • 1 lb sea scallops, side muscle removed and patted dry
  • 2 tbsp olive oil
  • 3 tbsp butter, divided
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, finely diced
  • 1.5 cup heavy cream
  • 1/2 cup chicken broth or seafood broth
  • 1 cup Parmesan cheese, grated, plus extra for garnish
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • large skillet
  • large pot
  • Colander
  • Wooden spoon

Method
 

  1. Cook the fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Pat the shrimp and scallops dry. Season with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the scallops for 2 to 3 minutes per side, until golden on the outside and tender inside. Remove and set aside.
  4. In the same skillet, add 1 tablespoon of butter. Cook the shrimp for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside.
  5. Add the remaining butter to the skillet. Stir in the garlic and red bell pepper, then cook for 1 to 2 minutes until fragrant and softened.
  6. Pour in the broth and heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese until smooth and creamy.
  7. Add the cooked fettuccine to the sauce and toss until coated, adding a splash of reserved pasta water if needed.
  8. Gently return the shrimp and scallops to the skillet, spooning the Cajun Alfredo sauce over the top.
  9. Sprinkle with fresh parsley and extra Parmesan. Serve hot.

Notes

Pat the shrimp and scallops very dry before searing for the best crust.
Let the scallops cook undisturbed while searing so they develop a deep golden exterior.
Grate the Parmesan fresh for the smoothest sauce.
Loosen leftover sauce with a splash of reserved pasta water or cream when reheating.
This recipe is not recommended for freezing.