This Cajun-inspired seafood pasta recipe is a hot one, but delicious! If you don't like as much spice, divide the amounts of pepper in half. Better to add more later 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 the top turns golden brown.
Ingredients
- dry fettuccine pasta: 1 pound
- heavy whipping cream: 2 cups
- green onions: 1 cup (chopped)
- parsley: 1 cup (chopped)
- fresh basil: 1 Tbsp (chopped)
- fresh thyme: 1 Tbsp (chopped)
- salt: 2 tsp
- ground black pepper: 2 tsp
- ½ teaspoons crushed red pepper flakes: 1 piece
- ground white pepper: 1 tsp
- shrimp: 0.5 pound (peeled and deveined)
- scallops: 0.5 pound
- Swiss Cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain once done cooking.
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Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
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Stir in shrimp and scallops. Cook until shrimp is no longer translucent. Dotdash Meredith Food Studios
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Stir in cheeses, blending well. Dotdash Meredith Food Studios
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Serve sauce over pasta. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
