Cajun Seafood Pasta Recipe
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Cajun Seafood Pasta

By: Star Pooley  
"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 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!"

Rating: This weblink has been rated 769 times with an average star rating of 4.7 Read Reviews (591)

Rate/Review | 16,076 people have saved this

What to Drink?
Wine Riesling
Cocktail Sidecar
Chilled Non-Alcoholic Iced Tea III
 

Servings  (Help)

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Original Recipe Yield 4 - 6 servings
 

Ingredients

  • 2 cups heavy whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground white pepper
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound dry fettuccine pasta

Directions

  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. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  4. Drain pasta. Serve sauce over noodles.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 666 | Total Fat: 34.7g | Cholesterol: 187mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2004 by ABoston Supporting Member (Click to learn more about Supporting Membership)
Wonderful recipe! I made the following changes, many of which were recommended by others. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2005 by DeafDogLover 
This is a well written recipe and tastes good, but if you are looking for a creamier (more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2007 by sbolton07 
My fiance came across this recipe a couple of months ago and it's been a staple in our kitchen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2007 by VORCHA 
If you expect this to be seafood alfredo, you will be disappointed, but if you want a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2004 by CHEFSINGLEDAD 
Lots of people have commented on this being too peppery. Most people, however, like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by DONNARU5 
This was a fabulous recipe. I changed it up just a little - used chicken instead of scallops,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by ilstu99 
We used frozen bay scallops, and frozen shrimp with some shredded crab meat.....eliminated the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2005 by cheri 
this recipe is great. The first time I made it I left out the white pepper and it was perfect.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by DREGINEK 
This was my first time cooking shrimp and scallops and I think I cooked them too long but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Em 
This recipe is Very Good! I used 2cups of half-&-half and 2 cups of milk. I made with 1lb... MORE

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