Description
Creamy Cajun Seafood Pasta
Ingredients
For the Seafood:
1 lb shrimp, peeled and deveined
2 salmon fillets (6 oz each)
1 tbsp Cajun seasoning
2 tbsp olive oil
Salt and pepper to taste
For the Pasta and Sauce:
12 oz fettuccine or linguine
3 tbsp butter
3 garlic cloves, minced
1½ cups heavy cream
½ cup grated Parmesan cheese
1 tsp smoked paprika
½ tsp cayenne pepper (optional for extra heat)
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.
Prepare the Seafood:
Season the shrimp and salmon fillets with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
Sear the salmon for 3-4 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
Make the Creamy Sauce:
Lower the heat to medium. Melt butter in the skillet, then sauté the garlic until fragrant (about 1 minute). Stir in heavy cream, smoked paprika, cayenne pepper (if using), and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper.
Combine the Pasta and Sauce:
Add the cooked pasta to the sauce and toss to coat evenly. Adjust seasoning as needed.
Assemble the Dish:
Top the pasta with the seared salmon and shrimp. Garnish with fresh parsley for a burst of color and flavor.
Serve & Enjoy:
Serve hot and savor the creamy, spicy, and savory goodness of this seafood pasta!
Tips:
Substitute salmon with scallops or add mussels for a seafood medley.
Serve with garlic bread and a crisp green salad for a complete meal.
This creamy Cajun seafood pasta is a luxurious and flavorful dish perfect for special occasions or a treat-yourself dinner!
Step-by-Step Guide
1. Prep & Season: Pat the shrimp and salmon dry. Generously season both sides with Cajun seasoning, salt, and pepper. This ensures a flavorful crust.
2. Cook Proteins in Sequence: In your hot skillet, sear the salmon first. Its longer cook time creates fond (browned bits) that will flavor the sauce. Remove salmon, then quickly cook the shrimp just until pink to avoid rubberiness.
3. Build the Sauce Base: After removing the seafood, reduce heat to medium. Melt butter and sauté garlic for just 30-60 seconds until fragrant but not burnt. This forms the aromatic foundation.
4. Emulsify the Sauce: Whisk in the heavy cream, then the Parmesan cheese off the heat initially to prevent clumping. Return to a gentle simmer, letting it thicken for 3-4 minutes. The sauce should coat the back of a spoon.
5. Combine & Finish: Add the drained pasta directly to the sauce, tossing vigorously to coat every strand. Gently fold in the cooked shrimp. Plate the pasta, then flake the seared salmon on top for presentation.
Serving Suggestions
This rich pasta pairs beautifully with contrasting textures and flavors. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Warm, crusty garlic bread is essential for soaking up every bit of sauce. For a wine pairing, choose a crisp, unoaked Chardonnay or a dry Rosé to balance the spice and richness.
How-to Summary
Season and sear shrimp and salmon. Sauté garlic in butter, then create a creamy sauce with heavy cream, Parmesan, and spices. Toss cooked pasta in the sauce, combine with seafood, and garnish with fresh parsley.
Frequently Asked Questions
Can I use a different protein? Absolutely. Andouille sausage, chicken, or scallops are excellent substitutes. Adjust cook times accordingly.
How can I make this dish less spicy? Omit the cayenne pepper and use a mild Cajun seasoning blend. You can also add more cream or a splash of pasta water to mellow the heat.
What’s the best way to reheat leftovers? Reheat gently in a skillet over low heat with a splash of cream or milk to revive the sauce. Microwave reheating can cause the sauce to separate.
Can I prepare any components ahead? Yes. You can season the seafood and grate the cheese ahead of time. Cook the pasta and make the sauce fresh for best texture.
Is there a lighter alternative to heavy cream? For a slightly lighter version, substitute half-and-half, but simmer it longer to achieve thickness. Avoid milk, as it is prone to curdling.
Common Mistakes to Avoid
- Overcooking the Seafood: Shrimp and salmon cook quickly. Remove them from the pan as soon as they are opaque to prevent a tough, rubbery texture.
- Adding Cheese to Boiling Liquid: Always lower the heat or remove the pan from the burner before adding Parmesan to the sauce. High heat can cause the cheese to clump or become grainy.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into a silky sauce. Always grate fresh Parmesan from a block.
- Skipping the Pasta Water: Reserve a cup of the starchy pasta water before draining. If your sauce becomes too thick, a splash of this water helps loosen it and helps the sauce adhere to the pasta.
Conclusion
This Creamy Cajun Seafood Pasta is a restaurant-quality dish that is deceptively simple to master at home. By following the detailed steps and avoiding common pitfalls, you can create a spectacular meal that balances luxurious creaminess with bold, spicy flavors. It’s the perfect centerpiece for a dinner party or a special weeknight treat that is sure to impress. Enjoy the process and the delicious results!