Ingredients:
- 1 lb fettuccine
- 1 lb shrimp, peeled and deveined
- ½ lb sea scallops, patted dry
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Cajun seasoning
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1½ cups heavy cream
- ½ cup Parmesan cheese, freshly grated
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 pinch paprika
Instructions:
- Fill a large pot with water and a pinch of salt, bring to a rolling boil, and cook the 1 lb fettuccine according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
- Pat the 1 lb shrimp and ½ lb sea scallops completely dry with paper towels and season with 1 tsp Cajun seasoning.
- Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a 12-inch skillet over medium-high heat until the butter foams.
- Add seafood in a single layer; sear scallops for 2 minutes per side and shrimp for 2 minutes per side until a chestnut brown crust forms and they reach an internal temperature of 145°F (63°C). Remove seafood to a plate and keep the pan fond.
- Reduce heat to medium and melt 2 tbsp unsalted butter in the same skillet. Sauté the diced yellow onion and red bell pepper for 4-5 minutes until translucent.
- Stir in 3 cloves minced garlic and 2 tsp Cajun seasoning, toasting for 60 seconds.
- Pour in 1½ cups heavy cream and bring to a gentle simmer, scraping the bottom of the pan to incorporate the browned bits. Reduce for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from heat and stir in ½ cup Parmesan cheese and 1 tsp lemon juice until smooth.
- Toss the cooked pasta and seared seafood back into the skillet over low heat, folding together gently.
- If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until glossy.
- Garnish with 2 tbsp chopped fresh parsley and a pinch of paprika.