Blackened Seafood Pasta Recipe

Blackened Seafood Pasta: A Spicy Cajun Treat

Craving a flavorful and impressive dinner? This Blackened Seafood Pasta is bursting with Cajun spice and features tender seafood in a creamy sauce. You can customize it with your favorite types of shellfish and adjust the spice level to your preference.

Ingredients:

• 1 pound fettuccine or your favorite pasta
• 1 pound sea scallops, halved
• 1 pound medium shrimp, shelled and deveined
• 3 tablespoons blackening seasoning
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 1 pound chorizo sausage, sliced into ½ inch pieces
• 1 large red bell pepper, diced into ½ inch pieces
• 2 tomatoes, seeded and diced into ½ inch pieces
• ¾ cup heavy cream
• 5 green onions, chopped

Cooking Guide:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions. Drain the pasta and set it aside.
2. Blacken the Seafood: In a large bowl, toss the sea scallops and shrimp with the blackening seasoning. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat. Add the chorizo and cook for 5-7 minutes, until cooked through. Remove the chorizo from the pan. Add the remaining olive oil and butter to the pan. Sear the scallops and shrimp for 2-3 minutes per side, until cooked through and blackened. Remove the seafood from the pan and set aside.
3. Create the Creamy Sauce: In the same skillet, add the red bell pepper and diced tomatoes. Sauté for 3-4 minutes, until softened. Add the heavy cream and bring to a simmer. Let the sauce simmer for 2-3 minutes, until slightly thickened.
4. Assemble and Serve: Toss the cooked fettuccine with the creamy sauce, cooked chorizo, blackened seafood, and chopped green onions. Season with additional salt and pepper to taste. Serve immediately and enjoy!

Tips:

• For a richer flavor, use smoked paprika as part of your blackening seasoning mix.
• Don’t overcrowd the pan when searing the seafood. This will prevent them from getting a nice sear. Cook them in batches if necessary.
• Reserve some of the pasta water before draining. You can add a splash or two of this starchy water to your sauce if it gets too thick.
• Feel free to experiment with different types of seafood, such as mussels, calamari, or even fish.