November 12, 2021

Blackened Cajun Seafood Pasta Recipe

blackened cajun shrimp grouper snapper seafood pasta
 

Based out of Cape Carteret, NC, Capt. Mark Henderson and his family’s Liquid Fire Fishing Team have traveled quite a bit over the years competitively fishing in saltwater tournaments. One major family requirement is to always find a great place to eat!

This dish reminds the Henderson family of some favorite flavors in a dinner at Crawdaddy’s in Jensen Beach, FL, called Jambalaya Pasta.

This recipe serves four people and can be adjusted to accommodate *gluten-free or low carb options (see ingredient list below). It's best to have all ingredients prepped (washed, dried, chopped, minced, and measured) before you begin to cook. No part of the dish needs to sit for long before complete assembly.

Iron Skillets for Blackening Seafood

cast iron skillet for blackening seafood
Cast iron skillet for blackening seafood

Iron skillets are the best choice for blackening seafood! You can grill the seafood if preferred. The crust from blackening lends flavor and texture to the dish to compliment the creamy sauce and pasta.

For a quicker cooking time, use two skillets to cook shrimp and fish fillets simultaneously. Use large or jumbo shrimp and thick fish fillets for best blackening results and do not overcook the seafood portions.

Enjoy this blackened shrimp and grouper recipe!

This recipe has been provided by Cannon Downrigger pros, Mark and Josh Henderson of the Liquid Fire Fishing Team.

liquid fire fishing team
 

How to Make Blackened Cajun Seafood Pasta

  • Prep Time: Approx. 15 minutes
  • Cook Time: Approx. 30 minutes
  • Serves: 4
  • Utensils Needed:
    • (2) Two Iron Skillets - preferably cast iron since they are best for blackening seafood
    • Large Pot - for the pasta
    • Medium Pot - for the cream sauce
    • Knife, whisk or spoon, tongs (for shrimp), metal spatula for the fish fillets
  • Suggested Sides:
    • Garden Salad
    • Crusty Garlic Bread for gathering up any extra sauce on your plate

Ingredients:

  • 1 lb. thick grouper or snapper skinless fillets in 4 - 4oz pieces (or similar textured fish)
    • Rinsed, patted dry, brushed with oil, sprinkled liberally on both sides with Cajun Seasoning
    • Set aside
  • 1 lb. large peeled and deveined shrimp
    • Rinsed, patted dry, brushed with oil, sprinkled on both sides with Cajun Seasoning
    • Set aside
  • 4+ Tbsp. Grapeseed oil (or other high heat oil), divided 
  • *Cajun seasoning to taste (such as Tony Chachere’s) or make your own for gluten-free
  • ½ large onion - diced 
  • ½ large red bell pepper - diced
  • 3 large cloves garlic - minced
  • 1 stick of butter - divided
  • 1 cup pepper jack cheese - shredded
  • 4 oz. cream cheese - cubed
  • 1-pint heavy cream
  • *8-12 oz. Linguini Pasta
    • You can substitute zucchini noodles for gluten-free or low carb diets
  • (Optional) Fresh flat-leaf parsley for garnish - roughly chopped 
shrimp and fish seafood pasta recipe
Grouper Fillets, Shrimp, Linguini Pasta and Sauce

Steps:

  • In the medium-sized pot, melt ½ stick butter in a pot, add onion and pepper and sauté until tender.  Add garlic and sauté 30 seconds more.
  • In the large pot, start to boil the pasta water, then proceed with the next steps until the water boils.
    • Then cook pasta according to package directions.
  • Start heating both iron skillets on medium-high heat with about 1 ½ Tbsp. oil (enough to liberally coat the skillets) for shrimp and fish fillets.
  • Add heavy cream to the Medium-sized pot along with sautéed onion, pepper, and garlic and let warm over low heat, then add cubes of cream cheese.
    • Whisk until melted, then add pepper jack cheese and whisk until melted.  Add Cajun seasoning to taste.
    • Set aside on warmer. 
  • When iron skillets are starting to release a little smoke from oil, add 2 Tbsp. butter and swirl to coat.
    • Add shrimp to one pan and fish fillets to the other. Don’t overcook!
    • As shrimp starts to curl up, flip quickly.
    • When ready, remove shrimp from skillet.
    • It only takes 1-2 minutes per side on medium-high heat depending on the size of your shrimp.
    • Flip fillets when you can see fish becoming opaque about ½ way up the fillets.
    • When done, remove fillets from the skillet.
  • Time to serve - Layer on each dinner plate.
    • pasta
    • sauce
    • fish fillet
    • shrimp
    • more sauce and parsley garnish

We hope you enjoy it!!

Looking for other delicious recipes from Cannon Downriggers?

Visit our Catch & Cook with Cannon Downriggers section of our blog for more.

catch and cook with cannon downriggers
Tagged Recipes - Catch and Cook