This is one of those dishes that originated in one of our favorite restaurants—actually the restaurant where my husband and I met—and made it’s way to our at-home dinner table.
It’s one that is so good, you figure out what that special thing is that makes it so craveable and it becomes part of your family foodie vernacular.
Blackened Seafood Pasta. It’s what’s for dinner.
I didn’t officially get to eat this dinner when we worked at the restaurant we attribute it to. It was a menu item on the restaurant where my husband and I first met as waiters and was not to be eaten by the staff unless purchased at full price.
For heaven’s sake, this dish was certainly not going to be available to the employee discount thanks to its copious amount of shellfish and flavor. I mean who do you think you are? A paying customer?
That didn’t deter me from wanting to slurp up this cajun-spiced creamy pasta and nosh on spiced-up crustaceans. I mean, if I had to sling it, I should be able to savor it too. So occasionally I’d fork out my hard-earned tips on a big old bowl of this pasta and happily partake of every spiced up morsel.
And now, you should too.
About the recipe:
I like the flavorings of sweet white shrimp about 100 times more than black tiger shrimp, the variety you’ll more commonly find in your grocery store aisles. White shrimp are a fair bit more delicate in flavor, while black tiger shrimp are a bit more bold in flavor.
I use large, buttery sea scallops in this recipe, but if you want to give the smaller bay scallops a try, they’ll still be good but be sure not to cook them for as long.
While I normally salt the water I cook my pasta in, the saltiness from the blackening season is enough to flavor the noodles once they’re combined.
- 1 pound fettuccine
- 1 pound sea scallops, cut in half
- 1 pound medium size white shrimp, shelled and deveined
- 3 tablespoons blackening seasoning
- 2 tablespoons extra virgin olive oil, divided
- 4 tablespoons butter, divided
- 1 pound chorizo sausages, cut into ½ inch pieces
- 1 large red bell pepper, cut into ½ inch dice
- 2 tomatoes, seeded and cut into ½ inch dice
- ¾ cup heavy cream
- 5 green onions, chopped
- Cook fettuccine in large pot of water according to package directions. Drain and set aside.
- Mix sea scallops and shrimp in large bowl with blackening seasoning and set aside. Heat 1 tablespoon olive oil and 1 tablespoon butter in large frying pan or wok over medium high heat.
- Add chorizo and cook for 5-7 minutes or until cooked through. Remove chorizo from pan, add remaining tablespoon of oil and sea scallops and shrimp and cook for about 2 minutes before turning shrimp and scallops. Cook additional 1-2 minutes or until shrimp start to turn opaque.
- Add bell pepper, tomatoes and cooked chorizo slices and cook for another 3-4 minutes, stirring occasionally. Stir in cream and 3 tablespoons of butter and cook for 2 minutes. Add cooked fettuccine and toss to coat.
- Serve immediately garnished with the chopped green onions.
This recipe was created in partnership with Go Bold With Butter where I am a paid contributor to their website. Get my Filet Mignon with Porcini Butter recipe and see the rest of my Go Bold with Butter recipes here. As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.