Full of flavor thanks to the combination of chorizo, shrimp, scallops, and blackening seasoning, this seafood pasta is perfect for date night!
Spicy Chorizo & Seafood Pasta
This blackened seafood pasta 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 chorizo, shrimp and scallop pasta 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.
Although full of flavor, the ingredients list for this spicy shrimp pasta with scallops and chorizo is minimal. Here’s what you’ll need to make cajun-spiced seafood pasta:
- Sea scallops
- Blackening seasoning
- Olive oil
- Chorizo sausages
- Red bell pepper
- Heavy cream
- Green onions
How to Make Seafood Pasta
First, cook the pasta until al dente, then drain and set aside.
Toss the shrimp and scallops in the blackening seasoning and set to the side. Then, move onto the chorizo. It needs to be cooked until done, then removed from the skillet to make way for the seafood.
Once the seafood is cooked, add the chopped bell pepper, tomatoes and cooked chorizo slices and cook for another 3-4 minutes. The butter and cream gets stirred in last, followed by the pasta.
I prefer serving my blackened seafood pasta simply with green onions, but grated Parm would be a nice addition too.
What Type of Chorizo Should I Buy?
I typically purchase Mexican chorizo, simply because it’s the only kind available where I live. But Spanish chorizo will work too, as would Andouille sausage if chorizo can’t be found at your grocery store.
Can I Use Another Type of Pasta?
Yes, but stick with a pasta that’s long and skinny.
Tips for Making Blackened Seafood Pasta
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.
More Easy Pasta Recipes You’ll Love
- Shrimp Scampi Pasta
- Baked Sausage and Cheese Rigatoni
- Gnocchi with Pomodoro Sauce
- Lighter Penne Alla Vodka
- Cheesy Chicken and Broccoli Whole Wheat Pasta
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Blackened Seafood Pasta
- 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 pieces
- 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.
What to Serve with Seafood Pasta
- Caesar Salad with Garlic Croutons
- Arugula Salad with Shaved Parmesan
- Avocado Caprese Salad
- 5-Minute Parmesan Zucchini
- Caprese Zucchini Salad
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