Cajun Seafood Pasta

Dad can't wait to slice into that amazing bread!

Last weekend, my father invited himself over for dinner via a Facebook message, so I asked, “What do you want?” He replied, “Something I’d like. Pasta.”

Dad slices off the first piece.

And so, I had both of my parents over for dinner and an epic game of Mexican train dominoes. I’d had an idea for a cajun-style seafood pasta in my head for awhile — and being the weekend of Mardi Gras, it was a perfect time to take a stab at it. The dish turned out incredible like a cross between fettuccine Alfredo and jambalaya — spicy, creamy, and decadent!

While I was inventing my dish, Sean spent some time making a loaf of Italian bread. This recipe came from the America’s Test Kitchen Family Baking Book which is one of our two go-to, all-purpose baking cookbooks (the other being the King Arthur Flour Baker’s Companion.)

The bread was simple, though it took a lot of time as it started with a sponge that had to rest over night. It also required two more risings after the sponge and the rest of the ingredients were mixed together. This bread came out so perfect, if I hadn’t watched Sean make it, I would have thought that he picked it up at a bakery in the North End. In fact, I loved it so much, I made him make another batch this weekend!

Overall, our dinner date was a fun one (even though I did not win at dominoes…Mom was on fire!) and I can’t wait to make this pasta dish again soon.

Cajun Seafood Pasta
Serves 4

Laissez les bons temps rouler!

1 lb. small shrimp (I used Maine shrimp), shells removed and reserved
1/2 lb. bay scallops
3 tsp. olive oil
4 oz. Andouille sausage, diced small
1/2 medium onion, diced small
1/2 green bell pepper, diced small
1/2 poblano pepper, diced small
5 cloves garlic, minced
8 Roma/plum tomatoes, seeded and diced small
1 tbsp. Cajun seasoning
1 1/2 cups shrimp stock (see below)
1 cup half and half
1 lb. fresh fettuccine pasta, cooked and drained

In a small pot, add the reserved shrimp shells and cover with 2 cups of water. Bring to a boil and reduce to a simmer for 15-20 minutes. Turn off the heat and reserve for a later step.

In a large non-stick frying pan, heat 1 tsp. of olive oil over medium-high heat. Saute the shrimp until just cooked — slightly under cooked would be better. Remove from the skillet and reserve. Do the same for the scallops.

Add the last teaspoon of olive oil to the frying pan and heat over medium-high heat. Add the sausage, onion, garlic, and peppers. Cook for 2-3 minutes until the vegetables start to soften and the sausage starts to brown. Add the tomatoes. Cook for another 3 minutes until the tomatoes start to cook. Add 1 cup of reserved shrimp stock (strained of the shells) and cajun seasoning.

Cover and let this mixture simmer for 10-15 minutes until all of the vegetables get very soft and the tomatoes cook down to a sauce-like texture. Turn the heat down to low and stir in the half and half. Toss the shrimp and scallops in for a minute or two until they are re-heated. Taste your sauce and add salt and extra cajun seasoning if necessary. Toss the pasta into the frying pan and use tongs to mix and make sure that the pasta is well coated with the sauce.