WELCOME ABOARD MARY’S AI KITCHEN
Cook with Mary AI
Your Culinary Co-Pilot
Choose one of Mary’s original recipes and follow Mary’s step-by-step cooking guidance—or choose the Live AI Culinary Co-Pilot for real-time AI-generated help.
- Pre-Flight
- Takeoff
- Cruising
- Final Approach
- Touchdown
FLIGHT RESERVATION
Choose Your Culinary Flight
Select the Mary recipe you want to cook today.
FLAVOR JET
CULINARY BOARDING PASS
ONE RECIPE TWO CULTURES · MARY’S AI KITCHEN
Mary Me Cajun Seafood Pasta
- Airline
- One Recipe Two Cultures
- Flight
- ORTC-0820
- Departure
- American Comfort Food
- Destination
- Cajun
BOARDING PASS
- Gate
- Mary’s AI Kitchen
- Boarding Time
- 30 min
- Flight Time
- 1 hr 15 min
- Travelers
- 3
- Status
- Cleared for Pre-Flight
ORTC-0820
PRE-FLIGHT KITCHEN CHECK
Ready for Takeoff?
Your cook-along station is ready. Your checked ingredients and cooking progress save automatically on this device.
BEGIN GUIDED COOKING → VIEW FULL RECIPE →ACTIVE COOKING FLIGHT
Mary Me Cajun Seafood Pasta
Progress saves automatically on this device.
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.
NEED HELP?
Kitchen Mayday
Open Mary’s saved troubleshooting help for this exact recipe.
SAVED RECIPE HELP
Your Culinary Co-Pilot
Search this recipe’s saved help, or tap a question below to read its answer. These Kitchen SOS answers and substitutions were previously AI-generated and saved for this recipe. Searching here does not send a live AI request.
Tap a question to see the answer. Tap it again to close.
What if the scallops will not brown?
Remove excess liquid, pat the scallops dry again and return them to a hot pan with space between them.
Why: The scallops were wet or the pan was crowded.
Watch for: A golden crust should form before the scallop is turned.
What if the shrimp curl tightly and become rubbery?
Remove them from the pan immediately and return them only at the final mixing step.
Why: Shrimp cook quickly and stayed over heat too long.
Watch for: Remove them when opaque and at 145°F, with a gentle C shape.
What if the Cajun seasoning burns in the pan?
Lower the heat, remove the seafood and wipe out only the scorched residue before continuing.
Why: The pan or oil was too hot for the ground spices.
Watch for: The spices should toast lightly without turning black.
What if the sauce is too thin?
Simmer gently for a few more minutes or stir in Parmesan 1 tablespoon at a time.
Why: The sauce did not reduce enough or too much pasta water was added.
Watch for: It should coat the back of a spoon before the pasta is added.
What if the sauce is too thick?
Stir in reserved pasta water 1 tablespoon at a time over low heat.
Why: The sauce reduced too far or the pasta absorbed liquid while standing.
Watch for: Stop when the sauce flows around and clings to the noodles.
What if the cream sauce separates?
Remove the pan from the heat and whisk in 1 tablespoon warm pasta water until smooth.
Why: The cream boiled too hard or the cheese was added over excessive heat.
Watch for: Keep the sauce at a gentle simmer rather than a rolling boil.
What if the sauce is too spicy?
Stir in additional heavy cream 1 tablespoon at a time and add Parmesan to restore thickness.
Why: Cayenne intensity varies or the reserved seasoning was heaped.
Watch for: Adjust gradually so the sauce remains balanced and thick enough to coat pasta.
What if the pasta is clumping?
Loosen the noodles with a splash of reserved pasta water before tossing them gently into the sauce.
Why: The drained pasta stood too long without moisture.
Watch for: Separate the strands without breaking them or thinning the sauce excessively.
What if the sauce tastes too salty?
Add a little unsalted cream and pasta, then omit additional Parmesan garnish.
Why: Andouille, stock, Parmesan and the Cajun dust all contribute salt.
Watch for: Use unsalted or low-sodium stock and taste before adding more cheese.
What if the seafood becomes cold while the sauce cooks?
Fold it into the finished hot sauce for only 1 to 2 minutes, until warmed through.
Why: The sauce took longer than expected to thicken.
Watch for: Do not simmer the seafood continuously after returning it to the pan.
What can I substitute for the andouille sausage?
Use 1 link smoked sausage, thinly sliced, and cook it as directed.
Why: Smoked sausage provides comparable savory smoke and richness.
Watch for: Seasoning and salt levels vary, so taste the sauce before adding more salt.
What can I substitute for the sun-dried tomatoes?
Use ¼ cup drained roasted red pepper chopped small.
Why: Roasted pepper adds concentrated sweetness and color, though less tang.
Watch for: Drain it well so the cream sauce does not become watery.
What can I substitute for heavy cream?
Use 1 cup half-and-half and simmer very gently, adding extra Parmesan if needed.
Why: Half-and-half provides creaminess but has less fat and thickening power.
Watch for: Do not boil it hard because it separates more easily than heavy cream.
What can I substitute for chicken stock?
Use ½ cup low-sodium seafood stock.
Why: Seafood stock reinforces the shrimp and scallop flavors while providing the same liquid volume.
Watch for: Taste before adding salt because packaged stocks vary.
What can I substitute for olive oil?
Use avocado oil in the same 2-TBSP and 1-TBSP amounts.
Why: Avocado oil handles sautéing and searing heat with a neutral flavor.
Watch for: Maintain the directed heat and prevent the Cajun spices from scorching.
Live AI answers may take 30 seconds or longer. Please wait while your culinary co-pilot prepares your answer.
AI-generated visual guidance—not Mary personally. A photo cannot confirm food safety or internal temperature. Use a food thermometer when relevant.
LIVE VOICE CONVERSATION
RECIPE BOX MEMBER FEATURE
Live Hands-Free Culinary Co-Pilot
Join or sign in to Mary’s Recipe Box to use the live voice culinary co-pilot. Free Read Aloud, Repeat, Next Step and Timer controls remain available without live AI.
JOIN OR SIGN IN →
TOUCHDOWN · Cajun
You’ve Landed Successfully in Cajun!
You Cooked with Mary!
Your culinary flight is complete.
VIEW MY BOARDING PASSES RETURN TO THE FULL RECIPE