Bring restaurant-quality New Orleans dining straight to your home table. This Blackened Seafood Fettuccine layers sweet sea scallops, tender jumbo shrimp, and smoky andouille sausage over a rich, garlic-infused Cajun cream sauce. It’s an elegant, high-impact dish designed for date nights, special occasions, or whenever you are craving authentic southern warmth with a gourmet edge.
Why It Works
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Layered Heat & Cream: The robust, smoky heat of our blackened seasoning cuts through the richness of heavy cream and Parmesan, creating a balanced, velvety sauce.
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Textural Contrast: Perfectly seared scallops with a crisp outer crust complement the snappy shrimp, savory sausage, and al dente pasta.
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Controlled Sodium: Homemade Cajun rubs often overpower food with salt; Culinary Icon Blackened Cajun focuses on herbs, paprika, and pepper heat so the fresh seafood flavor shines through.
Ingredients
Seafood & Proteins:
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8 jumbo shrimp, peeled and deveined (tail-on)
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6 large sea scallops, patted dry
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6 oz smoked andouille sausage, sliced into rounds
Pasta & Sauce:
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10 oz fettuccine pasta
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2 tbsp unsalted butter
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1 tbsp olive oil
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3 cloves garlic, minced
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1/2 red bell pepper, diced
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1/2 green bell pepper, diced
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1 cup heavy cream
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1/2 cup freshly grated Parmesan cheese
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Salt to taste
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Fresh parsley and red chili slices for garnish
Instructions
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Prep the Seafood: Pat the shrimp and scallops dry with paper towels. Season both sides generously with 1 tablespoon of Culinary Icon Blackened Cajun Spice Blend.
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Boil Pasta: Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
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Sear the Scallops & Shrimp: Heat olive oil and 1 tablespoon of butter in a heavy skillet over medium-high heat. Add scallops and cook for 1.5 to 2 minutes per side until a deep golden-brown crust forms. Remove and set aside. Add shrimp and cook for 2 minutes per side until opaque. Set aside.
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Brown the Sausage: Add the sliced andouille sausage to the skillet and cook for 3–4 minutes until browned. Set aside with the seafood.
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Make the Cajun Cream Sauce: Reduce heat to medium. Melt the remaining 1 tablespoon of butter. Add garlic and diced bell peppers; sauté for 2 minutes. Stir in heavy cream and the remaining 1 tablespoon of Culinary Icon Blackened Cajun Spice Blend. Simmer gently for 3 minutes.
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Toss & Serve: Reduce heat to low and whisk in Parmesan cheese. Toss in fettuccine, adding reserved pasta water if needed. Top with seared scallops, shrimp, and sausage. Garnish with parsley and fresh chili slices.
Chef’s Tips
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Dry Your Seafood: Use paper towels to get the scallops and shrimp as dry as possible before seasoning. Excess moisture prevents that golden, blackened sear.
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Don't Overcrowd the Pan: Sear the scallops in batches if your skillet isn't large enough. Overcrowding steams the seafood instead of searing it.
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Save the Pasta Water: Starchy pasta water is key to getting the sauce to cling tightly to the fettuccine without separating.
Shop the Blend
Culinary Icon Blackened Cajun Spice Blend
The ultimate artisan blend for authentic bayou flavor. Crafted with paprika, garlic, onion, cayenne pepper, and aromatic herbs. Perfect for seafood, steak, chicken, and roasted vegetables.