Ingredients
3tbsppaprikasmoked
2tbspblack pepperfreshly ground
2tbspKosher salt
2tbspgarlic powder
1tbsponion powder
1tbspcayenne pepper
1tsporeganodried
1 ½tspthymedried
¾tspkosher saltdivided, plus more for boiling pasta
8ozlinguinedried, or other long, thin noodles
1lblarge shrimppeeled and deveined, tails left on
1lbsea scalloppatted dry with paper towels
2tbspolive oilor oil of choice, divided
4tbspunsalted butterdivided
1smallyellow bell pepperseeded and thinly sliced
1smallorange bell pepperseeded and thinly sliced
¼cupred bell peppersliced
1scallionthinly sliced
1 ½cupsheavy cream
½cupparmesan cheesegrated
1tbspparsleyfresh, chopped
Preparation
Bring a large pot of salted water to a boil.
In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined.
Cook the pasta in boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
While the pasta cooks, toss the shrimp in a medium-sized bowl with 2 tablespoons of Cajun Spice Mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun Spice Mix.
Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking.
Add the shrimp to the pan and cook, flipping once until they just turn pink, 2 to 3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance.
Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun Spice mix, and cook for 7 to 10 minutes, until the peppers are soft and tender.
Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
In the same pan (unwiped), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun Spice Mix, and the heavy cream.
Bring to a boil and cook for 7 to 10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1 to 2 tablespoons of the reserved pasta water if the sauce is too thick.
Garnish with the parsley, then serve and enjoy!
