INGREDIENTS:
2 cups cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground blck pepper
1 1/2 teaspoon crushed red pepper
1 teaspoon ground white pepper
1 cup sliced green onions
1 cup chopped fresh parsley
1/2 pound fresh medium shimp, peeled and deveined
1/2 pound fresh scallops (bay scallops preferred over sea scallops)
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
16 ounces fettuccine
DIRECTIONS:
Cook pasta in 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 or 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve over noodles.
This is kind of spicy-hot! We like it that way, but you may want to adjust the crushed red pepper to your liking.
This recipe for Cajun Seafood Pasta serves/makes 4.
Filed under: Pasta Recipes Seafood |
Other Similar Pasta Recipes -