Guilt Free Creamy Cajun Seafood Pasta

CREAMY CAJUN SHRIMP PASTA

Steps:

• Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt.
• Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
• Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt.
• Stir to coat the shrimp in the spices.
• Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked.
• Remove and set aside.
• In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices.
• Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.
• Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon.
• Taste and adjust seasoning if necessary.
• Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
• Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional).

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!

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.

GUILT-FREE CREAMY CAJUN SEAFOOD PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, reserving 1/2 cup of the liquid; return pasta to the pot.
• Microwave milk, broth, thyme, and pepper flakes in a 1-quart heat resistant glass measuring cup until very hot.
• Melt butter in a Dutch oven; whisk in flour, then hot milk mixture. Simmer until sauce thickens, stirring consistently. Stir in shrimp, scallops, green onions, parsley, and cheese. Continue to cook, stirring frequently, until shrimp turn pink and scallops cook through, about 4 to 5 minutes. Season to taste with salt and pepper.
• Pour sauce over pasta, and toss to coat. Add cooking liquid as needed to moisten dish.