SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE
Shrimp and scallop pasta in Cajun cream sauce is a house favorite! Giant shrimp or king prawns, scallops and Andouille sausage (or use chicken or turkey Andouille sausage) sautéed with peppers and onions in a lighter spicy Cajun cream sauce tossed with gluten-free fusilli pasta noodles.
Provided by Danielle Fahrenkrug
Categories Main
Time 40m
Number Of Ingredients 19
Steps:
- Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
- Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
- Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
- Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.
CAJUN SEAFOOD PASTA
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!
Provided by Star Pooley
Categories Seafood Shellfish Scallops
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g
CAJUN SHRIMP & SCALLOP FETTUCCINE
Steps:
- Serving Size - 4 Bring 6 quarts water to boil and add 2 tablespoons salt. Heat 1 large sauté pan over medium heat. Add the butter to the skillet. Once the foaming subsides raise the heat to high and add the shrimp, scallops and 1 Tbsp of the Cajun seasoning. Cook the shrimp and scallops without moving them for about 2 minutes. Turn the shrimp and scallops over and cook for another 2 minutes. Transfer the shrimp and scallops to a bowl. Turn heat down to medium high and add heavy whipping cream and remaining Cajun seasoning to sauté pan. Simmer until reduced by half. While the cream is reducing, cook fettuccine according to package instructions until al dente. Once cream is reduced add shrimp and scallops back into sauté pan along with the green onions. Turn heat down to medium low. Let ingredients combine for about 1 minute over heat . Add fettuccine to sauté pan and toss to coat, then add parmesan cheese and toss and coat. Taste and adjust seasoning with salt and pepper Continue mixing till sauce has coated all of fettuccine, turn heat off and divide pasta among plates.
CAJUN SEAFOOD PASTA
293 five star reviews caught my interest in this pasta dish when I was searching the net. Shrimp and scallops in a cream sauce with parmesan and swiss served over your favourite pasta.
Provided by Chef Dee
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
- Reduce heat, add herbs,seasoning,and veg's.
- Simmer 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent.
- Stir in cheeses, blending well.
- Drain pasta,top with seafood sauce.
- Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.
Nutrition Facts : Calories 1011.5, Fat 54.8, SaturatedFat 32.6, Cholesterol 272.2, Sodium 1314.3, Carbohydrate 99.7, Fiber 13.6, Sugar 1.1, Protein 34
CAJUN SHRIMP FETTUCCINE
Here in south Louisiana fresh shrimp is only as far away as the neighborhood grocery stores. If you can't get fresh shrimp it's okay to use frozen just don't get the precooked shrimp or it will end up too rubbery from overcooking. Shrimp cooks so fast that when we do boils the shrimp only go in for 3-5 minutes depending on the...
Provided by Ruby Henderson
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
- 2. Saute the bell pepper, onions and celery in the butter until the onions start to look clear. Add the garlic and cook for another minute or two (not too long or it will burn).
- 3. Add the half and half, the cajun seasoning, and the velveeta cheese. Simmer until cheese is melted. If you want the sauce thinner, add a little more half and half . Remove from heat and add the shrimp, the parsley and the fettuccine.
- 4. Transfer to a buttered or sprayed casserole dish and sprinkle parmesan cheese ovr top. Bake uncovered at 350 F for 20-30 minutes, or until bubbly.
CAJUN SEAFOOD PASTA RECIPE BY TASTY
Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.
Provided by Tasty
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil.
- Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
- Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
- While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
- Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
- Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
- In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
- Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams
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