American · Cajun · Italian

Mary Me Cajun Seafood Pasta

The viral “Marry Me” recipes have been all over the internet, and I thought, why should that title have all the fun? My name is Mary, so naturally I needed a “Mary Me” recipe of my own! I wanted something a little extravagant, with golden scallops, juicy shrimp and smoky andouille nestled into ribbons of pasta. Cajun seasoning brings a lively Louisiana personality, while sun-dried tomatoes, cream and Parmesan make a sauce worth twirling up with every forkful. It’s an Italian-American seafood pasta with a Cajun wink—and whether it earns a proposal or simply a request for seconds, I’d call that a successful dinner.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🌎 Cajun

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Mary Me Cajun Seafood Pasta layers smoky andouille, tender shrimp and seared scallops with a rich Parmesan cream sauce. Cajun spices and sun-dried tomatoes bring warmth and tang to the silky pasta, creating a bold seafood dinner with comforting Italian-inspired character.

Why These Flavors Work

Smoky andouille and Cajun spices bring savory heat, while shrimp and scallops add delicate sweetness. Sun-dried tomatoes contribute concentrated tang, and the cream, Parmesan and starchy pasta water create a silky sauce that rounds out the cayenne and smoked paprika.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Cajun Seafood Po’ Boy Sandwiches (makes 2 sandwiches)

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COOKING MODEMary Me Cajun Seafood Pasta

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Heat a large sauté pan over medium heat. Add 2 TBSP olive oil and the sliced andouille sausage. Cook until lightly browned and cooked through, then transfer the sausage to a plate and set aside.

STEP 2

Pat both sides of the shrimp and scallops very dry with paper towels. In a small bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, oregano, kosher salt and black pepper. Season both sides of the shrimp and scallops with the Cajun dust, reserving ½ tsp for the sauce.

STEP 3

Add 1 TBSP olive oil to the same sauté pan. Add the shrimp and scallops and cook for about 2 minutes per side, or until the shrimp are opaque and reach 145°F and the scallops are opaque and reach 145°F. Transfer the seafood to the plate with the sausage.

STEP 4

Cook the tagliatelle or fettuccine to al dente according to the package directions. Reserve ½ cup pasta water, then drain the pasta and set aside.

STEP 5

In the same sauté pan, cook the chopped onion for 5 minutes. Add the sun-dried tomatoes and sauté for 2 minutes, then add the garlic and sauté for 2 minutes.

STEP 6

Add the chicken stock and bring it to a light simmer. Stir in the heavy cream, ¼ cup Parmesan and the reserved ½ tsp Cajun dust. Bring to a simmer and cook until the sauce thickens slightly, adding more Parmesan if needed. Add a splash of reserved pasta water if the sauce needs thinning.

STEP 7

Add the drained pasta and toss until coated. Return the shrimp, scallops and andouille sausage to the pan and mix gently until everything is hot. Garnish with additional Parmesan and chopped basil, if desired.

How to Make Mary Me Cajun Seafood Pasta

Brown the Andouille

Cook the sliced sausage in 2 tablespoons olive oil until lightly browned, then remove it.

Mix the Cajun Dust

Combine the seven spices and reserve ½ teaspoon of the blend for the cream sauce.

Sear the Seafood

Pat the shrimp and scallops dry, season them and cook in 1 tablespoon olive oil for about 2 minutes per side.

Cook the Pasta

Boil the pasta to al dente, reserving ½ cup of the cooking water before draining.

Build the Sauce Base

Sauté the onion, sun-dried tomatoes and garlic in the same pan.

Finish the Cream Sauce

Simmer the stock, cream, Parmesan and reserved Cajun dust until slightly thickened.

Combine and Garnish

Toss in the pasta, seafood and sausage, adjust with pasta water and finish with optional Parmesan and basil.

Recipe Guidance

Storage

Refrigerate the pasta, sausage and seafood together in a covered container within 2 hours and use within 3 days.

Reheating

Reheat gently in a covered sauté pan over low heat with a splash of chicken stock or cream until the sauce loosens and the seafood reaches 165°F. Avoid boiling so the seafood stays tender and the sauce remains smooth.

Make Ahead

Mix the Cajun dust, chop the aromatics and sun-dried tomatoes, slice the sausage and grate the Parmesan up to 1 day ahead. Keep the raw seafood covered and refrigerated separately; cook the pasta and sauce close to serving time.

Serving Suggestions

Serve immediately in warm shallow bowls with optional chopped basil and grated Parmesan, allowing the shrimp and scallops to remain visible on top.

Mary’s Introduction

Why These Flavors Work