Cajun Seafood Pasta

user image icon


0 reviews

Cajun Seafood Pasta

Prep 10 m

Cook 45 m

Ready In 55 m

6 Servings

695 Calories


"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!"

ingredient image icon


  1. 2 cups heavy whipping cream

  2. 1 tablespoon chopped fresh basil

  3. 1 tablespoon chopped fresh thyme

  4. 2 teaspoons salt

  5. 2 teaspoons ground black pepper

  6. 1 1/2 teaspoons crushed red pepper flakes

  7. 1 teaspoon ground white pepper

  8. 1 cup chopped green onions

  9. 1 cup chopped parsley

  10. 1/2 pound shrimp, peeled and deveined

  11. 1/2 pound scallops

  12. 1/2 cup shredded Swiss cheese

  13. 1/2 cup grated Parmesan cheese

  14. 1 pound dry fettuccine pasta


  1. Cook pasta in a large pot of boiling salted water until al dente.

  2. 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.

  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.

  4. Drain pasta. Serve sauce over noodles.

 Related Recipes

Chicken and Gnocchi Soup

Broccoli and Ramen Noodle Salad

Chicken Milano