Cajun Seafood Pasta

Cajun Seafood Pasta

782

"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!"
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Ingredients

servings 695 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

782
  1. 1079 Ratings

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Most helpful positive review

Wonderful recipe! I made the following changes, many of which were recommended by others. A) Reduce: Cream by 1/5, Salt by 1/4, and Chilis by 1/3- 1/2. B)Increase the seafood, be...

Most helpful critical review

Whoa! What did I miss?? I have never posted a review before as all of the recipes I've tried have been fantastic. This one just wasn't. I can see how it might be good if you omitted most of ...

Wonderful recipe! I made the following changes, many of which were recommended by others. A) Reduce: Cream by 1/5, Salt by 1/4, and Chilis by 1/3- 1/2. B)Increase the seafood, be...

My fiance came across this recipe a couple of months ago and it's been a staple in our kitchen since. After reading a couple of other reviews, I would recommend the following.. Change the orde...

This is a well written recipe and tastes good, but if you are looking for a creamier (more alfredo style) recipe you should continue searching. Based upon previous reviews I made the following c...

If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish...

This was a fabulous recipe. I changed it up just a little - used chicken instead of scallops, added some fresh mushrooms and broccoli....oh yes, and used mozza instead of swiss. Could have use...

Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I've found a nice balance. DON'T reduce the peppers -- just INCREASE ...

This recipe is Very Good! I used 2cups of half-&-half and 2 cups of milk. I made with 1lb scallops and 0.5lb shrimps. I did not add much more of other spice (pepper) but with addition of ~1/2tsp...

We used frozen bay scallops, and frozen shrimp with some shredded crab meat.....eliminated the red pepper and halved the other peppers...served with angel hair pasta....and it was fantastic. I c...

this recipe is great. The first time I made it I left out the white pepper and it was perfect. The second time I made it at my sisters and found it oo peppery. I now leave out the white pepper.