Cajun Seafood Pasta So Tasty

Saturday, July 16, 2011

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Cajun Seafood Pasta

"This recipe is a hot one, however scrumptious! If you are weak of tongue, then divide the amounts of peppers in half. Better to feature extra than destroy your introduction! Bay scallops are favored, but the large sea scallops can be used if they are cut in half. This dish also can be located in a casserole dish and placed underneath the broiler until pinnacle turns golden brown!"

Ingredients :

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

Instructions :

Prep :	Cook : 6M	Ready in :

Cook pasta in a huge pot of boiling salted water until al dente.
Meanwhile, pour cream into big skillet. Cook over medium warmth, stirring constantly, till just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or till thickened.
Stir in seafood, cooking till shrimp is not obvious. Stir in cheeses, blending properly.
Drain pasta. Serve sauce over noodles.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it frivolously, and make clean-up easier.

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