Cajun Seafood (or Chicken) Fettuccine

My aunt had been telling me about Cajun Seafood Fettuccine (or Chicken Fettuccine) for a few months.  She and my cousins really like spicy food.  As soon as she told me that the original recipe calls for shrimp and scallops, I knew I would be giving it a try. 

Remember how I told you that I will try nearly any recipe with heavy cream in the ingredient list, same goes for scallops and shrimp.  You can almost guarantee that at a restaurant, I will order the seafood pasta of any sort if it is offered.

I made this recipe with the shrimp and scallops.  My aunt just doubles the shrimp and skips on the scallops.  My twin sister DOES NOT eat seafood.  I told her to add chicken.

This dish has a kick, but a really good and flavorful kick.  The original recipe is from allrecipes.com and calls for double the spice.  I cut the spice in half and I was so glad I did.  My esophagus is sensitive, I had TUMS for dessert.

Cajun Seafood Fettuccine (or Chicken Fettuccine)
1lb fettuccine noodles
½ lb steamed scallops (bought at the meat counter)
½ lb steamed shrimp, detailed (bought at the meat counter)
2 cups heavy whipping cream
1 teaspoon dried basil leaves
1 teaspoon dried thyme
2 teaspoon salt (I know it sounds like a lot, but trust me)
1 teaspoon ground black pepper
½ teaspoon ground white pepper
¾ teaspoon crushed red pepper flakes
1 cup chopped green onions
¼ cup dried parsley flakes
½ cup shredded Swiss cheese
¾ cup fresh grated parmesan

*This recipe is very quick and easy.  If you buy the steamed seafood from the meat counter, the longest part of this is boiling the pasta for 12 minutes*

*If you would like to substitute in chicken, I would use about 1 lb cooked diced or shredded chicken*

1. Boil the pasta according to the directions on the package.
2. While the pasta is cooking, pour the cream in a large skillet and let cook on medium high until hot and nearly boiling.  Add the basil, thyme, white pepper, black pepper, red pepper, parsley, green onions, and salt.  Heat for 7-8 minutes until starts to thicken.
3. Add the scallops and shrimp (or chicken) and heat through.  If you are using uncooked seafood, make sure to cook it until shrimp is pink and scallops are white all the way through.  You don’t want those to be raw.
4. Stir in cheeses until melted and drain the pasta.
5. Pour sauce and seafood (or chicken) over pasta and mix.  Serve with a salad.

ENJOY!

Liked the Cajun Seafood Fettuccine or Chicken Fettuccine? Try Fettuccine Alfredo with Prosciutto and Peas

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