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An extreme close-up of creamy seafood pasta, showing the rich texture of the Cajun alfredo sauce coating fettuccine and seafood.

Cajun Seafood Alfredo (The Best Creamy & Spicy Recipe)

Indulge in this unbelievably creamy and spicy Cajun Seafood Alfredo. Packed with perfectly cooked shrimp and scallops in a rich, homemade Alfredo sauce, this easy 35-minute recipe is a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Seafood
  • 12 oz Fettuccine
  • 1 tbsp Olive Oil
  • 8 oz Large Shrimp Peeled and deveined
  • 8 oz Sea Scallops Pat completely dry
Cajun Alfredo Sauce
  • 1/2 cup Unsalted Butter 1 stick
  • 4 cloves Garlic Minced
  • 2 cups Heavy Cream
  • 1.5 cups Parmesan Cheese Freshly grated
  • 1.5 tbsp Cajun Seasoning Adjust to taste
  • 1/2 tsp Black Pepper Freshly ground
  • 2 tbsp Fresh Parsley Chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Large Skillet or Dutch Oven
  • 1 Whisk

Method
 

  1. Cook fettuccine according to package directions in a large pot of salted water. Before draining, reserve 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp and scallops dry and season lightly with Cajun seasoning. Sear shrimp for 1-2 minutes per side and remove. Sear scallops for 1-2 minutes per side and remove.
  3. Reduce heat to medium-low. Add butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
  4. Slowly whisk in the heavy cream. Bring to a gentle simmer for 2-3 minutes to thicken. Stir in the Cajun seasoning and black pepper.
  5. Remove the skillet from the heat. Gradually add the grated Parmesan cheese, whisking continuously until the sauce is smooth.
  6. Add the drained pasta to the sauce and toss to coat. If needed, add a splash of reserved pasta water to achieve the desired consistency. Gently fold in the cooked shrimp and scallops.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

For the best results, use freshly grated Parmesan cheese. It melts beautifully and creates a much smoother sauce.
Don't overcrowd the pan when searing the seafood. Cook in batches if necessary to ensure a good sear.
Adjust the amount of Cajun seasoning to control the spice level.