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5 from 1 vote

Shrimp and Scallop Pasta In Cajun Garlic Cream Sauce

Shrimp and scallop pasta in Cajun cream sauce is a house favorite! Giant shrimp or king prawns, scallops and Andouille sausage (or use chicken or turkey Andouille sausage) sautéed with peppers and onions in a lighter spicy Cajun cream sauce tossed with gluten-free fusilli pasta noodles.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Cajun
Servings: 6
Author: Danielle Fahrenkrug

Ingredients

  • ½ lb. jumbo shrimp
  • ½ lb. scallops
  • 2 Andouille sausage links turkey or chicken Andouille sausage for a healthier version, cooked
  • 12 oz. TresOmega gluten-free fusilli pasta noodles
  • ½ red bell pepper cut into slices
  • ½ green bell pepper cut into slices
  • ½ cup white onion diced
  • 2 teaspoons minced garlic
  • 8 oz. whipped cream cheese
  • ½ cup half and half
  • ½ cup grated Parmesan cheese
  • 1 cup white wine
  • 1 vegetable bouillon no salt added
  • 2 Tablespoons tomato paste
  • 1-2 Tablespoons Cajun seasoning
  • 1 ½ teaspoons Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon parsley chopped
  • 1-2 Tablespoon olive oil

Instructions

  • Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
  • Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
  • Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Once the cream cheese is melted transfer the cream sauce to a blender and blend until smooth. Pour the cream sauce back in the saucepan, cover and heat on low for about 15-30 minutes while you make the pasta.
  • Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.

Notes

This makes a lot of sauce so you can save some for another meal if you like a light amount on the pasta.
Cook the pasta while the sauce sets and is made for a 30 minute meal.