BOLD Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeThis light, healthy-ish pasta is just what you need for your weeknight dinner. Blackened Scallop and Shrimp Pasta by Creole For The Soul gives you spicy and savory flavor in every bite.
Ingredients
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1/2 Pound Gluten-Free Spaghetti (or Pasta of Your Choice)
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8-10 Ounces Scallops
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8-12 Ounces Shrimp, Peeled & Deveined
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3 Cloves Garlic, Minced
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1/2 Cup White Wine
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1 1/2 Tablespoons Unsalted Butter
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1-2 Tablespoons Green Onions, Finely Chopped
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2 Tablespoons Capers, Drained
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Red Pepper Flakes, to Taste
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Paprika, to Taste
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Tony’s BOLD Creole Seasoning
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Olive Oil
- Clear
Directions
- Cook pasta according to package instructions. Drain and reserve a little bit of pasta water.
- Pat scallops and shrimp dry with paper towel and sprinkle both sides of each with Tony’s BOLD Creole Seasoning and paprika.
- Add olive oil to skillet over medium-high heat. Add scallops and let them sear. Leave them untouched for 2-4 minutes until the bottom is browned. Flip and sear the other side for 1-2 minutes until brown. Remove from the pan and set aside.
- Add a little more oil to the pan if needed, add in shrimp and sear for 1-2 minutes on each side until slightly browned. Set aside with scallops.
- Reduce heat to medium, add more oil to the pan and then add garlic. Let sauté for a few seconds until fragrant.
- Deglaze with white wine and let it cook for about 20 seconds. Add in pasta with reserved water, butter, Italian seasoning, shrimp and scallops.
- Mix everything together until butter is melted and flavors are combined. Add in more oil until the desired amount of coating is reached. Continue to season to taste. Add in red pepper flakes to desired spice level.
- Transfer to serving plates and top with green onions.
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Cajun Lemon Pepper Shrimp
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