Blackened Seafood Pasta

Go Bold With Butter

Pasta with seafood is one of my weaknesses. Whenever I glance through a restaurant menu, and if I happen to spy a crustacean accented bowl of noodles, that’s it. The deal is done. No more perusing the menu or tossing around ideas of what to order. I’ve decided.

This pasta dish pairs sweet white shrimp (you can use black tiger shrimp if you can’t find white shrimp) with buttery sea scallops in a spiced up cream sauce that has a fabulous flavor kick. Chorizo sausages lend another layer of spice that’s freshened up just right with handful of freshly chopped green onion.

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.

While I love this pasta hot, it’s even good at room temperature or eaten straight out of the fridge. IF there’s leftovers. And at our house, that’s a big IF.

Blackened Seafood Pasta
Makes 6-8 servings


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.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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