Cajun Seafood Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a teaspoon of olive oil to prevent sticking.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, 1 tsp salt and 1 tsp black pepper. Mix well to make the Cajun seasoning.

Pat the shrimp, scallops, and calamari dry with paper towels. Lightly dust the seafood with the 3 tablespoons flour (this helps a light crust form) then sprinkle the Cajun seasoning evenly over all pieces, tossing gently to coat.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and oil shimmers, add the seafood in a single layer without crowding. Sear shrimp 1–2 minutes per side until pink and just cooked through; scallops 1–2 minutes per side until golden crust forms and opaque inside; calamari 30–60 seconds per side until just opaque. Work in batches if needed. Transfer seared seafood to a plate and tent loosely with foil.

Reduce heat to medium and add the remaining 2 tablespoons butter to the same pan. Add the finely diced onion, bell pepper and celery (the 'holy trinity') and sauté 4–6 minutes until softened and beginning to brown, stirring occasionally.

Add the minced garlic and 1 tablespoon tomato paste and cook 30–45 seconds until fragrant, stirring to coat the vegetables.

Pour in 1 cup white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan (deglaze). Let the wine reduce by about half, 2–3 minutes.

Add 1 cup chicken or seafood stock and bring to a gentle simmer. Stir in 1 cup heavy cream, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), and 1 tablespoon fresh lemon juice. Simmer gently 3–5 minutes until the sauce slightly thickens.

Stir in 1 cup grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, loosen with reserved pasta water, 1–2 tablespoons at a time, until you reach a sauce that will coat the pasta (use up to the reserved 1 cup). Taste and adjust seasoning with salt and freshly ground black pepper.

Return the drained pasta to the pan with the sauce (or transfer sauce to a large skillet if needed). Toss to coat the pasta in the sauce over low heat.

Add the seared seafood to the pasta and gently fold to combine. Heat together for 1–2 minutes to warm the seafood through and marry flavors—do not overcook the seafood.

Turn off the heat. Stir in 1 teaspoon olive oil (finish) and sprinkle chopped parsley and sliced green onions over the pasta. Add freshly ground black pepper to taste and additional lemon juice if desired.

Serve immediately in shallow bowls, offering extra Parmesan and hot sauce at the table. Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with a splash of cream or stock.