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My review
Cajun Seafood Pasta
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!"
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Ingredients
servings 695 calsOriginal recipe yields 6 servings (4 - 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cook pasta in a large pot of boiling salted water until al dente.
- 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.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 695 calories; 36.7 g fat; 62.2 g carbohydrates; 31.5 g protein; 193 mg cholesterol; 1054 mg sodium. Full nutrition
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Reviews
Read all reviews 8371158 Ratings
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Most helpful positive review
2/8/2004
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
11/30/2007
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 ...
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2/8/2004
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...
5/25/2007
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...
8/16/2005
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...
2/19/2007
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...
2/26/2007
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...
2/16/2003
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 ...
2/22/2007
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...
11/28/2006
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...