Restaurant-Style Cajun Seafood Pasta at Home

Get ready to spice up your dinner routine with this rich and creamy Cajun seafood pasta! Loaded with tender shrimp, juicy scallops, and tossed in a bold Cajun cream sauce, this fettuccine dish is full of flavor and incredibly satisfying. Whether you’re cooking for a weeknight meal or entertaining guests, this easy seafood pasta brings restaurant-quality taste right to your kitchen, no reservations needed!

Why You’ll Love Cajun Seafood Pasta

• It’s loaded with creamy, spicy flavor – The Cajun seasoning gives this dish just the right amount of heat, balanced perfectly with the rich, velvety cream sauce. Every bite is packed with bold Southern flavor that will warm you up from the inside out. It’s comfort food with a little kick!

• Quick enough for a weeknight, impressive enough for guests – You can have this dish on the table in just 45 minutes, making it great for busy nights. But the flavor and presentation make it feel like something you’d order at a fancy restaurant. It’s a win-win every time!

• A delicious way to enjoy shrimp and scallops – Seafood lovers will adore the tender shrimp and perfectly cooked scallops tucked into every bite. This dish brings out their natural sweetness while soaking up all the spices from the sauce. It’s a luxurious combo without being fussy.

• No complicated ingredients or prep – You don’t need anything fancy, just basic pantry seasonings, fresh herbs, and a few simple ingredients. Everything comes together easily in one skillet and a pot. The result is a creamy pasta that tastes like you spent hours on it.

• Totally customizable to your spice level – Like it super spicy? Add more red pepper flakes! Prefer it mild? Just reduce the heat to suit your taste. This flexible recipe lets you make it your own, without losing the Cajun flair.

Ingredients For Cajun Seafood Pasta

• Fettuccine pasta – The perfect noodle for soaking up that creamy Cajun sauce.

• Heavy whipping cream – Makes the sauce rich, smooth, and luxurious.

• Green onions – Adds a fresh, mild onion flavor and a pop of color.

• Fresh parsley – Brings a bright, herby balance to the bold spices.

• Fresh basil – Adds a touch of sweetness and depth to the cream sauce.

• Fresh thyme – Earthy and aromatic, it rounds out the herb blend.

• Salt – Enhances all the other flavors in the dish.

• Ground black pepper – Gives the sauce a mild, warm heat.

• Crushed red pepper flakes – Adds that signature Cajun kick.

• Ground white pepper – Milder than black pepper and adds subtle heat.

• Shrimp – Juicy and tender, they cook quickly and soak up all the flavor.

• Scallops – Slightly sweet and buttery, they pair perfectly with the cream sauce.

• Shredded Swiss cheese – Melts beautifully and gives a smooth, nutty flavor.

• Grated Parmesan cheese – Adds sharpness and finishes the sauce with a salty kick.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Cajun Seafood Pasta

• Large pot – Used for boiling the fettuccine pasta to al dente perfection.

• Large skillet – Ideal for cooking the creamy Cajun sauce and seafood all in one pan.

• Measuring cups – Helps you measure out cream, cheese, and herbs accurately.

• Measuring spoons – Perfect for getting the right balance of seasonings and spices.

• Spoon or spatula – For stirring the sauce and folding everything together smoothly.

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How To Make Cajun Seafood Pasta

• Boil a big pot of salted water and cook the fettuccine until it’s tender but still firm. Drain and set aside.

• In a large skillet, heat the cream over medium until it starts to bubble gently.

• Lower the heat and stir in the green onions, parsley, basil, thyme, and all the seasonings. Let it simmer until the sauce thickens slightly.

• Add the shrimp and scallops to the skillet. Cook just until the shrimp turn pink and the scallops are cooked through.

• Sprinkle in the Swiss and Parmesan cheeses, stirring until the sauce is creamy and the cheese is fully melted.

• Add the cooked pasta to the skillet and toss until it’s completely coated in the sauce.

• Serve immediately while hot and creamy, enjoy!

Serving Suggestions

• Serve this Cajun seafood pasta with a side of cheesy garlic toast to soak up all that creamy sauce.

• A fresh green salad with a light vinaigrette pairs beautifully and balances the richness of the dish.

• For a full Southern-style dinner, add a side of air-fried roasted asparagus or sautéed green beans.

• Garnish the pasta with extra chopped parsley and a sprinkle of shredded Parmesan for a pretty presentation.

• Want to impress dinner guests? Serve in shallow pasta bowls with lemon wedges on the side for a fresh pop.

Tips For Success

• To make the best Cajun seafood pasta, start by prepping all your ingredients ahead of time. This recipe moves quickly once you begin cooking, so having everything chopped, measured, and ready will keep the process smooth. Don’t overcook the pasta, it should be al dente so it doesn’t get mushy when mixed with the sauce. Save a little pasta water just in case you want to thin out the sauce later without losing flavor.
• Use good-quality shrimp and scallops for the best results. If using frozen seafood, be sure to thaw it completely and pat it dry with paper towels to avoid adding excess moisture to the sauce. Bay scallops are a great choice because they’re small and cook quickly, but if you’re using larger sea scallops, just cut them in half before adding them to the pan.
• Be patient when simmering the cream sauce. Don’t rush it or crank up the heat—it needs time to reduce slightly so it thickens and absorbs all the flavor from the fresh herbs and spices. Stir often to prevent burning, especially after the cheese is added. If the sauce gets too thick, you can always stir in a splash of milk or pasta water to loosen it up.
• Spice level is totally up to you! The recipe has a nice kick as written, but feel free to reduce the crushed red pepper flakes if you prefer a milder flavor. On the flip side, if you like it hot, toss in a pinch more for extra heat.
• Lastly, serve it fresh and hot! Creamy pasta dishes taste best right after cooking. The sauce is smooth and velvety, the seafood is tender, and the pasta is coated perfectly. Leftovers are good too, but nothing beats the flavor and texture right out of the skillet.

Variations And Substitutions

• One of the best things about this Cajun seafood pasta is how easy it is to customize. You can mix and match ingredients to suit your taste, what you have on hand, or your dietary needs. Whether you want to swap the protein, adjust the spice level, or make it a bit lighter, this recipe is super flexible.
• If you’re not a fan of scallops, you can double the amount of shrimp instead. Or try other seafood like crab meat, lobster, or even chunks of firm white fish like cod or halibut. Just make sure whatever you use is cooked until tender and opaque. You can also go the non-seafood route and add sliced andouille sausage or grilled chicken for a heartier Cajun twist.
• For the pasta, fettuccine works great because it holds the creamy sauce well, but you can easily substitute with spaghetti, linguine, or even penne. Gluten-free pasta works too, just make sure to cook it according to package directions so it doesn’t fall apart when mixed with the sauce.
• Want to lighten it up? Swap the heavy cream with half-and-half or even whole milk. The sauce won’t be quite as rich, but it’ll still be creamy and delicious. You can also cut down on the cheese or use a lower-fat variety if you’re watching your calories.
• For a dairy-free version, use a plant-based cream (like oat or cashew cream) and dairy-free cheese shreds. There are great options out there that melt well and still give you a satisfying texture. Just be sure to check the seasoning, since some dairy-free cheeses can be a bit bland.
• Not a fan of spice? Start with half the amount of red pepper flakes and black pepper. You can always add more later. On the other hand, if you love heat, feel free to add cayenne pepper or even a splash of hot sauce to the sauce while it simmers.
• Fresh herbs can be swapped for dried in a pinch. Use about one-third the amount if using dried herbs, since their flavor is more concentrated. And if you’re in a hurry, pre-chopped frozen onions or herb blends can save time without sacrificing taste.
• Storage and Reheating
• If you have leftovers, Cajun seafood pasta stores well and makes a delicious next-day meal. Allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Because the dish contains seafood and cream, it’s best not to keep it any longer than that.
• To reheat, place the pasta in a skillet over medium-low heat. Add a splash of milk or a little cream to loosen up the sauce as it warms. Stir gently and heat until everything is warmed through, avoid high heat so the seafood doesn’t become rubbery. You can also reheat individual portions in the microwave using 30-second intervals, stirring in between, until hot.
• Avoid freezing this dish. The cream sauce can separate when thawed and the texture of the seafood may become rubbery. For best results, enjoy it fresh or within a few days from the fridge.

Frequently Asked Questions

Can I use frozen shrimp and scallops for this recipe?

Yes, frozen shrimp and scallops work just fine in this recipe. Make sure to thaw them completely in the refrigerator or under cold running water before cooking. After thawing, pat them dry with paper towels to remove excess moisture, this helps the seafood cook properly and keeps the sauce from getting watery. Avoid cooking them from frozen, as that can result in uneven texture and overcooked seafood.

How spicy is this Cajun seafood pasta?

The spice level is medium as written, with a nice kick from the red pepper flakes and black pepper. If you’re sensitive to heat, you can cut the pepper amounts in half or leave out the crushed red pepper flakes altogether. On the other hand, if you love spicy food, feel free to add more or even a dash of hot sauce. The beauty of this dish is how easily you can adjust the spice to your personal preference.

Can I make this dish ahead of time?

You can prepare the sauce and pasta ahead of time, but seafood is best cooked fresh. If you need to save time, cook the pasta and chop the herbs in advance. The sauce can also be made ahead and stored in the fridge for up to a day. When you’re ready to serve, reheat the sauce gently, cook the seafood, and toss it all together with the pasta for a freshly made taste.

What type of cream should I use?

Heavy whipping cream gives the best rich and silky texture to the sauce. You can substitute with half-and-half for a lighter version, but the sauce will be slightly thinner. Milk is not recommended unless you’re adding a thickener, as it may not give the same creamy consistency. For dairy-free alternatives, oat cream or cashew cream work well, but check the ingredients for added sugar or flavorings.

Can I use other types of pasta instead of fettuccine?

Absolutely! While fettuccine works beautifully with this creamy sauce, you can also use spaghetti, linguine, penne, or even bow ties. Choose a pasta that holds sauce well. If you’re gluten-free, feel free to substitute with your favorite gluten-free pasta, just follow the cooking instructions on the package closely. The key is to avoid overcooking so the pasta doesn’t turn mushy when mixed with the sauce.

What cheeses work best in this dish?

Swiss and Parmesan cheese are a perfect combo for this pasta, offering both creaminess and a salty, nutty flavor. If you don’t have Swiss, you can use Gruyère or even mozzarella for a milder taste. For the Parmesan, freshly grated is always better than the shelf-stable kind, it melts more smoothly and gives a better flavor. You can also experiment with other cheese blends, but be sure they melt well.

Can I make this dish dairy-free?

Yes, with a few swaps, this recipe can be made dairy-free. Use a plant-based cream like oat or cashew, and substitute with dairy-free shredded cheese. Just note that dairy-free cheeses melt differently, so you may need to stir longer for a creamy consistency. Check labels for added flavors or sweetness that might not go well with the savory sauce.

How do I keep the sauce from curdling?

To prevent curdling, don’t let the cream boil too hard. Keep the heat medium to low and stir often. Add the cheese gradually after the sauce has thickened slightly, and make sure the seafood is added at a gentle simmer. High heat can break the sauce, so patience is key to a smooth and creamy texture.

Other Easy Cajun Recipes

Blackened Salmon with Cajun – This bold and flavorful Cajun blackened salmon is perfectly seasoned and pan-seared for a crispy crust and juicy inside.

Ground Beef Dirty Rice – Easy Cajun Style – This easy Cajun dirty rice with ground beef is packed with spices and makes a hearty one-pan dinner.

Pan-Seared Cajun Rockfish – This simple Cajun rockfish recipe is pan-seared to golden perfection with a spicy kick in every bite.

DIY Cajun Spice Blend – Make your own Cajun seasoning at home with this easy blend of bold, smoky, and spicy pantry spices.

Other Easy Pasta Recipes

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Garlic Shrimp Pasta with Linguine – Tender shrimp tossed in a creamy garlic sauce over linguine makes this easy seafood pasta a dinner favorite.

Chicken Pasta with Pesto Sauce – This quick chicken pesto pasta is bursting with fresh basil flavor and comes together in just 15 minutes.

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