Cajun Seafood Pasta Recipe

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Cajun Seafood Pasta

Vickie Parks


There are so many versions of Cajun Seafood Pasta, and this one isn't from any particular recipe site but is a conglomeration of many different recipes that utilized the best parts of the top rated recipes. It's one is best served with a loaf of hearty bread, to capture every bit of the delicious sauce.

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6 to 8


45 Min


25 Min


Stove Top


10 clove
garlic, unpeeled
2 Tbsp
olive oil
6 Tbsp
unsalted butter
12 oz
fully cooked andouille, cut into 1/2-inch thick rounds
4 c
fresh mushrooms, sliced (about 12 ounces)
2 Tbsp
cajun seafood seasoning
2 lb
littleneck clams, scrubbed
1/4 lb
mussels, scrubbed
8 oz
bottle clam juice
1 3/4 c
plum tomatoes, diced (about 8 large)
18 large
uncooked shrimp, peeled and deveined
12 oz
halibut, cut into 1 1/2 inch pieces
salt and pepper, to taste
16 oz
linguine pasta
1 c
green onions, chopped

Directions Step-By-Step

Preheat oven to 350°F.
Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with fork. Set aside.
Melt butter in heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl.
Spoon seafood sauce over pasta. Garnish with green onions and serve.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole