Dave’s Red Hot Cajun Seafood Pasta

1-pound large shrimp (16-20), peeled and deveined

½ pound small scallops

6 tablespoons Creole or Old Bay seasoning

2 tablespoon extra-virgin olive oil

12 ounces andouille sausage, chopped

1/2 medium onion, minced

1 teaspoon crushed red pepper flakes

6 cloves garlic, minced

A few dashes Worcestershire sauce

1 pound linguine

2 cups heavy cream

1 cup whole milk

Kosher salt and fresh ground black pepper, to taste

1 teaspoon chili powder

1 stick unsalted butter, sliced

Grated Parmigiano-Reggiano

Chopped fresh flat-leaf parsley, for garnish

Place the shrimp and scallops and 3 tablespoons Creole or Old Bay seasoning in a large resealable plastic bag and shake. Place the bag in the fridge while you prepare the sauce.

Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Sauté sausage for 2 minutes, stirring often. Add onions and sauté for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.

Meanwhile, cook the pasta in boiling, heavily salted water to al dente, about 8 minutes.

To the skillet, add cream, milk, remaining Creole or Old Bay seasoning, black pepper, chili powder, and salt. Stir to combine evenly. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.

Heat the remaining olive oil in another large skillet over high heat and add the shrimp and scallops. Sauté for 1 to 2 minutes per side or until the shrimp start to turn pink. Add the shrimp and scallops and cooked, drained pasta to the first skillet. Stir to combine, about 1 minute.

Serve in a large pasta bowl. Sprinkle with parsley, more cheese and a couple of good pinches of Creole or Old Bay seasoning, for garnish.