Cajun Seafood Pasta

star pooley

By
@starryrose

This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add less than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!"

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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

2 c
heavy whipping cream
1 Tbsp
chopped fresh basil
1 Tbsp
chopped fresh thyme
2 tsp
salt
1-2 tsp
ground black pepper
3/4-1 1/2 tsp
crushed red pepper flakes
1/2-1 tsp
ground white pepper
1 c
chopped green onions
1 c
chopped parsley
1/2 lb
shrimp, peeled and deveined
1/2 lb
bay scallops
1/2 c
shredded swiss cheese
1/2 c
grated parmesan cheese
1 lb
dry fettuccine pasta

Directions Step-By-Step

1
Cook pasta in a large pot of boiling salted water until al dente.
2
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
3
Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
4
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
5
Drain pasta. Serve sauce over pasta.
6
**NOTE: start with the smaller amounts of pepper and increase if you wish.

About this Recipe

Course/Dish: Fish, Pasta