Creamy Cajun Shrimp and Scallop Alfredo

why make this recipe

Creamy Cajun Shrimp and Scallop Alfredo is a delightful dish that brings the flavors of the sea to your dinner table. It’s rich, savory, and loaded with delicious seafood. The combination of shrimp and scallops cooked in a creamy Alfredo sauce, tossed with fettuccine, makes for an indulgent meal. Plus, the Cajun seasoning adds a bit of spice, making it exciting and flavorful. If you’re looking to impress your family or friends or simply want a comforting meal, this dish is perfect!

how to make Creamy Cajun Shrimp and Scallop Alfredo

Ingredients :

• 8 oz fettuccine
• 1 lb shrimp, peeled and deveined
• 1 lb scallops
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Directions :

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add shrimp and scallops to the skillet. Season with Cajun seasoning, salt, and pepper. Cook until seafood is opaque, about 3-5 minutes.
4. Remove seafood from the skillet and set aside.
5. In the same skillet, add minced garlic and sauté for 1 minute.
6. Pour in heavy cream and bring to a simmer.
7. Stir in Parmesan cheese until melted and smooth.
8. Add cooked fettuccine and seafood to the sauce. Toss to combine.
9. Garnish with chopped parsley before serving.

how to serve Creamy Cajun Shrimp and Scallop Alfredo

Serve the Creamy Cajun Shrimp and Scallop Alfredo hot, right out of the skillet. This dish pairs well with a side of garlic bread and a fresh green salad. For an extra touch, you can sprinkle some extra Parmesan cheese on top before serving.

how to store Creamy Cajun Shrimp and Scallop Alfredo

If you have leftovers, store them in an airtight container in the refrigerator. The dish can be kept for up to 3 days. When you are ready to eat, reheat gently on the stove or in the microwave, adding a splash of milk or cream to help bring back its creamy texture.

tips to make Creamy Cajun Shrimp and Scallop Alfredo

• Make sure not to overcook the shrimp and scallops; they should be cooked until just opaque for the best texture.
• Feel free to adjust the amount of Cajun seasoning based on your spice preference. You can also substitute it with your favorite seasoning blend.
• If you want to lighten the dish, you can use half-and-half instead of heavy cream.

variation

You can add vegetables like spinach or cherry tomatoes to the dish for some extra color and nutrients. Additionally, substituting the fettuccine for another type of pasta, like penne or linguine, can change up the dish while keeping it delicious.

FAQs

Can I use frozen shrimp and scallops for this recipe?
Yes, you can use frozen seafood. Just make sure to thaw them thoroughly before cooking.

What can I use instead of heavy cream?
You can use half-and-half or a dairy-free cream substitute if you want a lighter dish.

How spicy is this dish?
The spiciness of the dish primarily comes from the Cajun seasoning. You can adjust the amount used to suit your taste.

Creamy Cajun Shrimp and Scallop Alfredo

Indulge in this rich and savory dish featuring shrimp and scallops combined in a creamy Alfredo sauce, tossed with fettuccine and spiced with Cajun seasoning.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta

• 8 oz fettuccine Cook according to package instructions.

Seafood

• 1 lb shrimp, peeled and deveined
• 1 lb scallops
• 2 tbsp Cajun seasoning Adjust to taste.

Sauce

• 2 tbsp olive oil For sautéing.
• 2 cups heavy cream Can substitute with half-and-half for a lighter version.
• 1 cup grated Parmesan cheese For flavor and creaminess.
• 4 cloves garlic, minced
• to taste Salt and pepper

Garnish

• to taste Chopped parsley For garnish.

Method

 

Preparation

1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add shrimp and scallops to the skillet. Season with Cajun seasoning, salt, and pepper. Cook until seafood is opaque, about 3-5 minutes.
4. Remove seafood from the skillet and set aside.

Making the Sauce

1. In the same skillet, add minced garlic and sauté for 1 minute.
2. Pour in heavy cream and bring to a simmer.
3. Stir in Parmesan cheese until melted and smooth.

Combining

1. Add cooked fettuccine and seafood to the sauce. Toss to combine.
2. Garnish with chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess. Feel free to add vegetables for color and nutrients.