Friday, May 19, 2006

Cajun Seafood Pasta

I've had such a craving for seafood lately! I wish I lived on the East Coast so I could have fresh seafood whenever the mood struck. I've often thought of how the Midwest doesn't really have any great culinary traits like the other areas of the country. The coasts have seafood and the southwest has Tex-mex. Don't even get me started on the South. Those Southerners have cajun, creole, and an entire battery of culinary eccentricities to call their own. They are known for using local produce: think black-eyed peas, okra, collard greens and the like. I mean, even their Iced Tea is different. I'm so jealous. What does the Midwest have to be envious of? Beef? Corn? Wisconsin cheese? I guess we have to start somewhere. Anyway, here's a little ode to the South in the form of a Cajun Seafood recipe. Enjoy!

Cajun Seafood Pasta
1 c. heavy cream

1/2 T. fresh basil, chopped

1/2 T. fresh thyme

1 t. salt

1 t. ground black pepper

1 t. crushed red pepper flakes

1/2 c. chopped green onions

1/2 c. chopped fresh parsley

1/4 pound raw shrimp, peeled and deveined

1/4 pound raw scallops

1/4 c. grated swiss cheese

1/4 c. grated parmesan

1/2 pound dry fettuccine pasta

Cook pasta in 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, onion and parsley. Simmer 7 to 8 minutes until slightly thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Serve over pasta. Makes three filling servings.

This recipe was adapted from one over at Allrecipes. The sauce will thicken significantly upon adding the cheeses. This is so yummy; creamy with a little bite!

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