Cajun Seafood PastaThis recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more 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!By Star PooleyServings:6Yield:4 – 6 servings
- 2 cups heavy whipping cream
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 ½ teaspoons crushed red pepper flakes
- 1 teaspoon ground white pepper
- 1 cup chopped green onions
- 1 cup chopped parsley
- ½ pound shrimp, peeled and deveined
- ½ pound scallops
- ½ cup shredded Swiss cheese
- ½ cup grated Parmesan cheese
- 1 pound dry fettuccine pasta
- Step 1Cook pasta in a large pot of boiling salted water until al dente.
- Step 2Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Step 3Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Step 4Drain pasta. Serve sauce over noodles.
Per Serving: 695 calories; protein 31.5g; carbohydrates 62.2g; fat 36.7g; cholesterol 192.8mg; sodium 1054.1mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 07/25/2021