Latest Dish Menu Cajun Seafood Pasta

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Cajun Seafood Pasta

"This recipe is a hot one, however delicious! If you're weak of tongue, then divide the quantities of peppers in half. Better to feature extra than break your creation! Bay scallops are desired, however the larger sea scallops can be used if they may be cut in half. This dish can also be located in a casserole dish and placed below the broiler till pinnacle turns golden brown!"

Ingredients :

2 cups heavy whipping cream
1 tablespoon chopped clean basil
1 tablespoon chopped sparkling thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 half of teaspoons beaten purple pepper flakes
1 teaspoon floor white pepper
1 cup chopped inexperienced onions
1 cup chopped parsley
half of pound shrimp, peeled and deveined
1/2 pound scallops
half of cup shredded Swiss cheese
half cup grated Parmesan cheese
1 pound dry fettuccine pasta

Instructions :

Prep :	Cook : 6M	Ready in :

Cook pasta in a big pot of boiling salted water until al dente.
Meanwhile, pour cream into big skillet. Cook over medium warmth, stirring continuously, until pretty much boiling. Reduce warmness, and upload herbs, salt, peppers, onions, and parsley. Simmer 7 to eight minutes, or until thickened.
Stir in seafood, cooking till shrimp is now not obvious. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it evenly, and make clean-up simpler.

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