This Cast Iron Cajun Seafood Pasta combines tender shrimp and scallops with a zesty Cajun kick, all finished in a simple butter and jalapeño sauce. It’s an easy, flavorful meal for seafood lovers and cooks up quickly in a single cast iron pan. Penne works beautifully here, but you can substitute rigatoni, fettuccine, or your favorite pasta shape. A squeeze of fresh lemon brightens the dish and balances the spice—omit the Cajun seasoning and jalapeños if you prefer a milder version.
Cast Iron Cajun Seafood Pasta
Ingredients
- 1 box (about 12–16 oz) Penne pasta
- 1 lb raw shrimp, peeled and deveined (size to your preference)
- 1 lb raw scallops, patted dry
- 1 cup cherry tomatoes, halved
- 2 jalapeños, seeded and diced (adjust amount to taste)
- 1/4 cup caramelized garlic or roasted garlic cloves, minced
- 1 lemon, for fresh juice and zest
- 1/4 cup unsalted butter
- 2 tbsp olive oil
- 4 tbsp Cajun seasoning (or to taste)
- 1 tbsp freshly ground black pepper
- Salt to taste
Directions
- Rinse shrimp and scallops under cold water, then pat them dry with paper towels to ensure proper searing.
- In a large bowl, combine the shrimp and scallops with salt, pepper, and Cajun seasoning. Toss well to coat evenly.
- Cover and refrigerate to marinate for up to 2 hours; if short on time, even 15–20 minutes will add flavor.
- Bring a large pot of salted water to a boil and cook the Penne according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Heat the cast iron pan over medium-high heat and add the olive oil. When hot, add the seasoned shrimp and scallops in a single layer—do not overcrowd the pan.
- Cut the lemon in half and squeeze a little juice over the seafood as it cooks. Sear for 3–5 minutes per side, flipping once, until the shrimp curl and both shrimp and scallops are opaque and firm. Total cooking time is about 8–10 minutes depending on size.
- Transfer the cooked seafood to a plate and set aside.
- Reduce the heat to low, add the butter to the same pan, and stir in the diced jalapeños, caramelized garlic, and halved cherry tomatoes.
- Simmer gently for 3–5 minutes, stirring often so the butter does not brown. Add a splash of the reserved pasta water if you want a looser sauce.
- Add the drained pasta and the cooked seafood back into the pan. Toss to coat everything evenly in the sauce, adding more pasta water as needed to reach the desired consistency.
- Adjust seasoning with salt, pepper, and more Cajun spice if you like it hotter. Finish with a generous squeeze of lemon and a little lemon zest for brightness.
- Serve immediately, garnished with extra lemon wedges and a sprinkle of freshly chopped parsley if desired.
Tips and Variations
- For a creamier sauce, stir in 1/4 to 1/2 cup of heavy cream or a splash of half-and-half after adding the butter.
- If you prefer less heat, omit the jalapeños and reduce the Cajun seasoning to 1–2 tablespoons, or use a mild paprika instead.
- Swap penne for linguine or fettuccine to change the texture and presentation.
- Add vegetables like spinach, bell peppers, or asparagus for more color and nutrition—add them to the pan with the tomatoes so they cook through.
Serving and Storage
This pasta is best served hot from the pan. To store leftovers, cool to room temperature and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat with a splash of water or cream to restore the sauce’s texture. Avoid overcooking when reheating the seafood to prevent it from becoming tough.
Enjoy this Cast Iron Cajun Seafood Pasta as a satisfying weeknight dinner or a flavorful weekend meal—its quick prep and bold flavors make it a favorite for seafood lovers looking for a warm, spicy pasta dish.