I've had this recipe for a long time… I altered it slightly. I use far less crushed red pepper flakes than the original recipe called for. If you like things really spicy… do a taste test and add more until it has the right amount of heat for you.
The original recipe called for raw shrimp… I find it easier to buy cooked shrimp… all I had to do is gently pull off the tails.
I did buy raw scallops, they cook quickly and have no problem cooking in the sauce.
This recipe is rich, using heavy cream... you could substitute fat free half and half for the heavy cream.. it will have a thinner sauce but it will be fat free.
I use about 2 ½ tablespoons fresh chopped parsley in the actual sauce... reserving the rest for garnish when serving. I always use fresh parsley... the dried stuff lacks flavor. I updated this recipe to be a little clearer... it takes roughly 1 cup of parsley leaves to make about 3 tablespoons of finely chopped parsley.
I often use dried thyme.. if you use dried thyme ... use 1 teaspoon.
Fresh basil adds an awesome flavor to this dish... I highly recommend you use it and don't substitute dried basil.
The cayenne amount listed is spicy.... use half the amount.. then taste it and add more until you like the amount of heat... I use between 1/8 and a 1/4 teaspoon.
It takes about 3 green onions to get about 1 cup of chopped green onions. Make sure you use both the white and green parts.
As you can see from the directions, this recipe comes together quickly... so I prepare the ingredients before I start.
Serve it in one big pasta bowl... or individual servings.... both make a very nice presentation.
This will easily serve 4... I serve it with a small salad and fresh bread.
This can be served with any type of pasta, I used fettuccine. It is absolutely delicious. I hope you try it.
Recipe: Spicy Cajun Seafood Pasta
All you need:
2 cups heavy cream (whipping cream)
1 tablespoon fresh basil, chopped, divided
1 tablespoon fresh thyme, chopped * See Tips
2 teaspoons salt
2 teaspoons ground black or white pepper
½ teaspoon crushed red pepper flakes
½ teaspoon paprika
+ or - ¼ teaspoon cayenne ** See Tips
1 cup green onions, chopped
3 tablespoons fresh parsley, chopped
½ pound cooked shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup Parmesan cheese
1 pound fettuccine, cooked according to package directions
All you have to do:
While you cook the fettuccine, you can start the sauce.
Pour the cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat and add herbs, salt, black pepper, red pepper flakes, paprika, cayenne, green onions and parsley.
Simmer for 7 to 8 minutes or until thickened.
Stir in the seafood and cook until the scallops are cooked… about 5 minutes.
Stir in the cheeses until well blended.
Pour sauce over pasta and toss to mix well and serve.