CAJUN SEAFOOD PASTA

Cajun Seafood Pasta image

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...

Provided by star pooley

Categories Fish

Time 45m

Number Of Ingredients 14

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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

Steps:

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.

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