Cajun Seafood Pasta

Chef Thai

(substitute with chicken)


  • 8 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound medium shrimp 
  • (peeled and deveined)
  • 2 tablespoons Cajun seasoning.
  • 8 ounces lump crab meat
  • 8 ounces lobster meat.
  • 1/2 cup baby scallops
  • 1 cup andouille sausage (diced)
  • 1/2 cup yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 cup shrimp stock 
  • (substitute chicken or veggies stock) 
  • 1 cup heavy cream
  • 3/4 cups of tomato sauce
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice


  • Cook pasta according to package directions. Drain and set aside.
  • Add oil to a large skillet over medium-high; tilt to coat skillet.
  • Add Cajun seasoning in a medium bowl to coat. Toss together shrimp, lobster meat, crab meat and scallops.
  • Add Cajun seasoning to a medium pan. Add seafood mix to skillet; cook until opaque, about 2 minutes per side. Transfer the seafood mix to a plate.
  • Add onion, celery, and garlic to skillet; cook, stirring often, until onion is tender, about 3 minutes. Add       chicken stock; stir to loosen browned bits from the bottom of the skillet. Stir in heavy cream, parmesan,       pepper, cajun seasoning, tomato sauce, lemon juice, salt and cayenne. Cook, stirring often, until thickened, 4 to 5 minutes. Add cooked pasta; toss to coat. Top with seafood mix; sprinkle with scallions.