Ingredients
To recreate this mouthwatering dish at home, gather the following ingredients:
-
Pasta:
-
1 pound dry fettuccine pasta
-
-
Seafood:
-
½ pound shrimp, peeled and deveined
-
½ pound scallops (preferably bay scallops; if using sea scallops, cut them in half)
-
-
Sauce:
-
2 cups heavy whipping cream
-
1 cup chopped green onions
-
1 cup chopped fresh parsley
-
1 tablespoon chopped fresh basil
-
1 tablespoon chopped fresh thyme
-
2 teaspoons salt
-
2 teaspoons ground black pepper
-
1½ teaspoons crushed red pepper flakes (adjust to taste)
-
1 teaspoon ground white pepper
-
-
Cheeses:
-
½ cup shredded Swiss cheese
-
½ cup grated Parmesan cheese
-
Instructions
-
Cook the Pasta:
-
Bring a large pot of lightly salted water to a rolling boil.
-
Add the fettuccine and cook until al dente, approximately 8 minutes.
-
Drain the pasta and set aside.
-
-
Prepare the Sauce:
-
In a large skillet over medium heat, pour in the heavy whipping cream. Stir continuously until it reaches a near-boiling point.
-
Reduce the heat and add the chopped green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper.
-
Allow the mixture to simmer until it thickens, about 7 to 8 minutes.
-
-
Add the Seafood:
-
Stir in the shrimp and scallops into the sauce.
-
Cook until the shrimp turns pink and is no longer translucent, indicating they are cooked through.
-
-
Incorporate the Cheeses:
-
Gradually add the shredded Swiss and grated Parmesan cheeses to the skillet.
-
Stir continuously until the cheeses melt and blend seamlessly into the sauce.
-
-
Combine Pasta and Sauce:
-
Add the cooked fettuccine to the skillet, tossing to ensure the pasta is evenly coated with the creamy seafood sauce.
-
-
Serve:
-
Plate the Cajun Seafood Pasta while hot.
-
For an added touch, garnish with additional chopped parsley or a sprinkle of Parmesan cheese.
-