Recipe For Cajun Seafood Pasta

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CAJUN SEAFOOD PASTA RECIPE



Cajun Seafood Pasta Recipe image

Creamy seafood pasta with a Cajun twist.

Provided by Sharon Chen

Categories     Main

Time 35m

Yield 6

Number Of Ingredients 13

1 pound dry linguine pasta
2 cups heavy whipping cream
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley
1 cup chopped green onion
1 teaspoon salt
Freshly ground black pepper to taste
1/2 teaspoon crushed red pepper flakes
1/2 pound shrimp, peeled and deveined
1/2 pound sea scallops, sliced horizontally
3/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta for 9 minutes according to the package instruction.
  • Meanwhile, pour the cream into a large skillet. Cook over medium heat until it just starts to boil, stirring constantly.
  • Reduce heat to medium low, add basil, thyme, parsley, and green onion. Season with salt, black pepper, and red pepper flakes. Gently stir and simmer for 8 minutes or until the sauce is slightly thickened.
  • Increase heat to medium, add shrimp and scallops, cook until the seafood turns from translucent to opaque, stirring occasionally, about 5 minutes.
  • Stir in swiss cheese and parmesan cheese until it's melted and blended well.
  • Drain the pasta, divide into 6 even portions and place into serving bowls.
  • Pour equal amount of the seafood sauce on the pasta in each serving bowl. Serve!

Nutrition Facts : ServingSize 1, Calories 560 calories, Sugar 2g, Sodium 629mg, Fat 21.9g, SaturatedFat 12.5g, Carbohydrate 61.8g, Fiber 3.4g, Protein 30.8g, Cholesterol 163mg

CAJUN SEAFOOD PASTA



Cajun Seafood Pasta image

293 five star reviews caught my interest in this pasta dish when I was searching the net. Shrimp and scallops in a cream sauce with parmesan and swiss served over your favourite pasta.

Provided by Chef Dee

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb dry linguine or 1 lb dry fettuccine pasta
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon crushed fresh red pepper flakes
1 cup chopped green onion
1 tablespoon parsley flakes
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
3/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente.
  • Meanwhile, pour cream into large skillet. Cook over med. heat, stirring constantly, until just boiling.
  • Reduce heat, add herbs,seasoning,and veg's.
  • Simmer 8 minutes, or until thickened.
  • Stir in seafood, cooking until shrimp is no longer transparent.
  • Stir in cheeses, blending well.
  • Drain pasta,top with seafood sauce.
  • Opt. You can make this hotter to suit your tastes by doubling the pepper and red pepper flakes.

Nutrition Facts : Calories 1011.5, Fat 54.8, SaturatedFat 32.6, Cholesterol 272.2, Sodium 1314.3, Carbohydrate 99.7, Fiber 13.6, Sugar 1.1, Protein 34

PASTA WITH CAJUN CREAM SAUCE



Pasta With Cajun Cream Sauce image

This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, ir desired.

Provided by Outta Here

Categories     Cajun

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb dry pasta (I like rigatoni)
2 tablespoons olive oil
1/2 cup onion, chopped
2 tablespoons garlic, minced
1 teaspoon chicken bouillon granule
1 cup white wine
1 tablespoon cajun seasoning (or creole-use your favorite)
1 tablespoon sweet smoked paprika
salt, to taste
fresh ground pepper, to taste
2 tablespoons tomato paste
1 pint heavy cream
2 tablespoons fresh parsley, chopped
1/2 cup parmesan cheese, shredded

Steps:

  • In large stockpot, boil water for pasta.
  • In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
  • Stir chicken bouillon into white wine and add to pan.
  • Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
  • In the meantime, cook your pasta to the al dente stage.
  • Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
  • Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
  • Drain the pasta very well - add pasta to the crème sauce.
  • Toss with freshly chopped parsley and Parmesan.
  • Serve.

Nutrition Facts : Calories 1022.9, Fat 56.5, SaturatedFat 30.9, Cholesterol 174.1, Sodium 432.8, Carbohydrate 96.4, Fiber 5.1, Sugar 6, Protein 23.4

CAJUN SEAFOOD PASTA RECIPE BY TASTY



Cajun Seafood Pasta Recipe by Tasty image

Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.

Provided by Tasty

Categories     Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 21

3 tablespoons smoked paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 teaspoon dried oregano
1 ½ teaspoons dried thyme
¾ teaspoon kosher salt, divided, plus more for boiling pasta
8 oz dried linguine, or other long, thin noodles
1 lb large shrimp, peeled and deveined, tails left on
1 lb sea scallop, patted dry with paper towels
2 tablespoons olive oil, or oil of choice, divided
4 tablespoons unsalted butter, divided
1 small yellow bell pepper, seeded and thinly sliced
1 small orange bell pepper, seeded and thinly sliced
¼ cup red bell pepper, sliced
1 scallion, thinly sliced
1 ½ cups heavy cream
½ cup grated parmesan cheese
1 tablespoon fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
  • Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
  • While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
  • Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
  • Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
  • Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
  • In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
  • Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
  • Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams

CAJUN SEAFOOD PASTA



Cajun Seafood Pasta image

This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more 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 top turns golden brown!

Provided by Star Pooley

Categories     Seafood     Shellfish     Scallops

Yield 6

Number Of Ingredients 14

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
½ pound shrimp, peeled and deveined
½ pound scallops
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
1 pound dry fettuccine pasta

Steps:

  • Cook pasta in a 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 to 8 minutes, or until thickened.
  • Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  • Drain pasta. Serve sauce over noodles.

Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g

CAJUN SEAFOOD PASTA



Cajun Seafood Pasta image

Categories     Garlic     Pasta     Pork     Shellfish     Tomato     Fall     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 14

20 large garlic cloves, unpeeled
2 tablespoons olive oil
6 tablespoons (3/4 stick) butter
12 ounces fully cooked spicy sausage (such as andouille or hot links), sliced into 1/2-inch-thick rounds
4 cups sliced fresh mushrooms (about 12 ounces)
2 tablespoons Cajun seafood seasoning
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 8-ounce bottle clam juice
1 3/4 cups diced seeded plum tomatoes (about 8 large)
18 uncooked large shrimp, peeled, deveined
18 ounces halibut fillets, cut into 1 1/2-inch pieces
1 pound linguine
1 cup chopped green onions

Steps:

  • Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with fork. Set aside.
  • Melt butter in heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl.
  • Spoon seafood sauce over pasta. Garnish with green onions and serve.

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