Cajun Seafood Pasta
photo by SharonChen
- Ready In:
- 1 lb dry linguine or 1 lb dry fettuccine pasta
- 2 cups heavy whipping cream
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 3⁄4 teaspoon crushed fresh red pepper flakes
- 1 cup chopped green onion
- 1 tablespoon parsley flakes
- 1⁄2 lb shrimp, peeled and deveined
- 1⁄2 lb scallops
- 3⁄4 cup shredded swiss cheese
- 1⁄4 cup grated parmesan cheese
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
- Reduce heat, add herbs,seasoning,and veg's.
- Simmer 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent.
- Stir in cheeses, blending well.
- Drain pasta,top with seafood sauce.
- Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.
This is definitely the best and the easiest alfredo sauce ever! It tastes like it's from a nice restaurant! I was a bit worried on the consistency as I was waiting for the cream to thicken but I just added more cheese and it was perfect! I personally prefer my alfredo to be much thicker thats all. I made this meal for 3 hungry men and they were raving about it. hahah! I know this may seem odd but I did use monterey jack cheese instead of swiss. Not because it was preferred but because i couldn't find it at the grocery store and didn't have time to go looking for it! And it STILL came out fantastic. I would say this is the best alfredo recipe I've used by far!
I loved this pasta. I changed the recipe for 10 servings and made the following modifications: I used sea shell pasta, added an extra cup of whipping cream, used 1/2 cup chopped fresh basil instead of 2 1/2tbsp as the recipe instructed, used 2lbs shrimp and 1lb of scallops instead of 1 1/4 each because I wanted plenty of seafood but didnt want the scallops to over power the dish. I also sauteed about 1 clove of garlic, olive oil, and 1 chopped green onion with the shrimp and scallops before adding them to the sauce. A lot of water was released from the seafood during the saute. I removed the seafood as soon as the shrimp turned pink and discarded the liquid. I think the liquid from the seafood is what made some people's sauce not thicken. After that, I added about 8 cloves of garlic, olive oil and the green onions and sauteed them until the onions softened, then added the whipping cream and proceeded with the recipe instructions as shown. If anyone wishes to follow my adjustments just remember that the quantities I mentioned were for 10 servings, so you will have to adjust accordingly.
This is a favorite of ours! I substitute cheese tortelini for the regular pasta (we love cheese & it's so worth the extra calories!) and I also add sauteed, chopped red & green peppers. I have even substituted the cream for 1 cup skim milk and 1 cup half & half and it still comes out delicious! Thanks for this great recipe :-)
This was delicious. I made a few changes. I used dried thyme and basil because I didn't have fresh, I used cayenne pepper instead of red pepper flakes, I used all shrimp and I grilled and cooked the shrimp before I put them in the sauce, and the person I made it for didn't like swiss cheese so I used a mild cheddar. I used all cheddar for the sauce and put the parmesan cheese on top. This reminded me of the Towoomba Pasta at the Outback Steakhouse, maybe next time I'll put some sauteed mushrooms in the sauce. Thank you for this recipe.
RECIPE SUBMITTED BY
<p>My mother was known for her cooking and baking and I am so happy that I was able to pick up her great skills.</p> <p>I enjoyed many years as a stay at home Mom, whipping up all sorts of large meals and baking of all kinds. Time does not permit many hours in the kitchen anymore, but I still like to entertain when possible and I am always searching for the latest greatest new recipe to add to my tried and true collection.</p>