Cajun Lobster Pasta Food

CAJUN LOBSTER PASTA

Steps:

• Cook up your bacon in a small frying pan over medium heat. Remove the bacon and drain off the fat, reserving about a tablespoon.
• To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.
• Add in the green onions. Let cook for an additional minute.
• Chop up your bacon and add it to the pan along with the broth.
• Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.
• Allow the mixture to heat back up and then turn your heat down to medium low. Add in your lobster and allow it about three to five minutes to heat up completely.
• Last up, add in your cream.
• Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.

CAJUN LOBSTER

Steps:

• Preheat oven to 375 degrees F.
• Melt butter in a large skillet over medium heat. Add onions and garlic and saute until tender. Add lobster and all seasonings except brandy and cook for about 3 minutes. Transfer lobster to a baking dish (or if you are using an oven-safe skillet, place it in the oven) and roast for about 8 minutes. Remove baking dish or skillet from heat, add brandy, and return to oven for 2 more minutes. To serve, return lobster mixture to the lobster shell, and arrange attractively.

RED LOBSTER CAJUN CHICKEN PASTA

Steps:

• Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
• In a large skillet over medium heat, saute.
• chicken in butter until almost tender, about 5 to 7 minutes.
• Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.

RED LOBSTER SHRIMP PASTA

Steps:

• Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
• Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
• Add clam juice (or chicken broth) and bring to a boil.
• Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
• Reduce heat to low; add cream, stirring constantly.
• Add cheese, stirring until smooth. Cook until thickened.
• Add shrimp back in to sauce. Heat thoroughly.
• Add remaining ingredients except pasta.
• Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
• Serve with additional grated parmesan cheese.

CAJUN SEAFOOD 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.

RED LOBSTER CAJUN CHICKEN LINGUINE

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings; heat through.
• Add linguine and toss; heat through.
• Sprinkle with Parmesan cheese if desired.

LOBSTER PASTA

Steps:

• In a large pot bring water to a boil.
• Add spaghetti and cook 9 minutes, until al dente.
• Separate the lobster tail and cut in half lengthwise, then into slices crosswise.
• Crack the claws and take out the meat.
• Add butter, garlic, and olive oil to a large microwave safe bowl and cook for 2 minutes until garlic softens.
• Add scallions, spices, and lobster and microwave an additional 1 1/2- 2 minutes until heated through.
• Drain spaghetti and add to bowl, toss and serve.

RED LOBSTER'S CAJUN CHICKEN PASTA RECIPE - (4.1/5)

Steps:

• Place chicken and Cajun Seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5 to 7 minutes. Add peppers, mushrooms and onion; cook and stir for 2 to 3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese, if desired. This recipe yields 2 servings.

CAJUN SEAFOOD PASTA RECIPE BY TASTY

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!