Cajun Seafood Pasta

4.7
(1,251)

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!

104
104
104
104
Servings:
6
Yield:
4 to 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 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

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.

Nutrition Facts (per serving)

695 Calories
37g Fat
62g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 695
% Daily Value *
Total Fat 37g 47%
Saturated Fat 22g 108%
Cholesterol 193mg 64%
Sodium 1054mg 46%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g
Vitamin C 20mg 101%
Calcium 275mg 21%
Iron 5mg 26%
Potassium 532mg 11%

* 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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