Boil a large pot of water for pasta.
Toss shrimp then scallops in Cajun seasoning separately.
Heat a large skillet over medium-high heat and drizzle some olive oil inside it.
Add in shrimp to cook for 1 minute each side. Important not to overcook shrimp because they will be cooked again later on. Remove shrimp and set aside in small bowl.
Pour in some more olive oil and add in scallops to cook for 2 minutes each side to sear. Place inside bowl with shrimp to be set aside.
Bring skillet down to medium heat and add in a little more olive oil. Add in onions, red bell pepper, thyme, smoked paprika, 1 tbsp Cajun seasoning, brown sugar and pinch of salt. Sauté until onions become soft.
Add in garlic and cook for 1 minute until fragrant.
Add pasta into salted boiling water to cook. Follow package directions, but cook 2 minutes less than recommended..
Add in crushed tomatoes, chicken broth, Worcestershire Sauce, and bring to a simmer. Let sauce simmer for 2 minutes then add in heavy cream and stir to combine. Bring to a simmer, reduce heat to low and simmer, partially covered, for 5 minutes.
Add in salt and pepper to taste.
Add in mussels, cover with lid and shake skillet gently. Let mussels cook for 4-5 minutes until they open. Remove mussels from sauce, place in a separate bowl and discard any that remain shut.
Add in pasta to mix in sauce evenly. Let pasta cook in sauce for 2-3 minutes, then add in shrimp and scallops. Mix to combine everything and let it cook for 3-4 minutes.
Remove from heat and top with parsley.
Enjoy!
