Creamy Spicy Seafood Pasta
Fettuccine is topped with a creamy spicy Cajun style sauce with prawns and scallops. Substantial enough for a main but also great as an entree.
Ingredients
Serves: 6
- 500g dry fettuccine pasta
- 2 cups (500ml) thickened cream
- 1 tablespoon diced fresh basil
- 1 tablespoon diced fresh thyme
- 2 teaspoons salt
- 1 1/2 teaspoons chilli flakes
- 2 teaspoons ground black pepper
- 1 teaspoon ground white pepper
- 1 cup diced spring onions
- 1 cup diced parsley
- 250g prawns, peeled and deveined
- 250g scallops
- 1/2 cup grated Swiss cheese
- 1/2 cup grated Parmesan cheese
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Cook pasta in a large saucepan of boiling salted water until al dente.
- Meanwhile, pour cream into large frypan. Cook over medium heat stirring constantly until just about boiling. Reduce heat and add herbs, salt, chilli, peppers, onions and parsley. Simmer 7 to 8 minutes or until thickened.
- Stir in seafood cooking until prawns is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
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Reviews and Ratings
Global Ratings:
(1207)
Reviews in English (870)
Extremely easy and very tasty! - 07 Oct 2014
Wonderful recipe! I made the following changes, many of which were recommended by others. A) Reduce: Cream by 1/5, Salt by 1/4, and Chilis by 1/3- 1/2. B)Increase the seafood, because people will inevitably want more of it. C) Use Bay scallops instead of other scallops, if available. D) Saute fresh green peppers and mushrooms in butter with the green onions before adding them to the cream. E) Reserve a small portion of the cream mixture and toss the pasta with it just before serving. F) Don't prepare the pasta until the cream mixture is ready, as the pasta will only take a few minutes to cook and the sauce took longer to prepare than the recipe indicated-- its taste REALLY improves if it is allowed to simmer. - 08 Feb 2004 (Review from Allrecipes USA and Canada)
My fiance came across this recipe a couple of months ago and it's been a staple in our kitchen since. After reading a couple of other reviews, I would recommend the following.. Change the order when adding the ingredients: -Heavy cream, as directed (+ addl 1/4 cup) -Peppers, onions, parsley as directed (reduce red pepper by at least half if you are sensitive to spicy foods). -Cheese, as directed **Let reduce until desired consistency. This will achieve that traditional Alfredo texture and body w/o add'l unecessary ingredients.** -Add shrimp and scallops last(make sure shrimp and scallops are comparable in size so they have similar cooking times). By adding the seafood last, you are avoiding overcooking when letting your sauce thicken. Hope this helps- Happy Cooking . - 25 May 2007 (Review from Allrecipes USA and Canada)