Spicy Herbed Seafood Pasta

By • June 7, 2013 • 0 Comments


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Author Notes: It's late Spring, so I have no idea why the pasta urge has hit me lately, but it has. I made stuffed shells last week and this week had the urge for more pasta. It was either that or pepper steaks on the grill. Now, don't go telling anyone, but I chose the pasta and the pepper! You know how good pepper gravy is on biscuits, and how good a cream sauce is on seafood, right? So why not an herbed pepper cream sauce with a handful of seafood over pasta?! Of course I still am a carnivore and have got to have my fill of critter-protein, be it from a four-legged critter shelled sea-critter. You may want to go with the lesser amount of seafood, but I do highly recommend you add the maximum amount. WileyP

Serves 4

  • 1 pound dry fettuccinni
  • 2 cups heavy cream or half & half
  • 1 tablespoon chopped gresh basil (or 1 healthy teaspoon dry basil flakes)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dry thyme leaves)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly coarse ground black pepper
  • 1 teaspoon crushed red pepper flakes (or 1 teaspoon Frank's Original Red Hot® sauce)
  • 1/2 teaspoon freshly ground white pepper
  • 1 cup chopped green onions
  • 1 cup finely chopped fresh parsley (or 1/4 cup dry parsley flakes)
  • 1/2-1 pound small shrimp, shelled, de-veined and patted dry
  • 1/2-1 pound bay scallops, patted dry (to help cook them evenly with the shrimp, you may need to cut them in half to approximate the size of the shrimp) (or you can use pre-cooked and chopped kielbasa or andouille sausage)
  • 1/2 cup (about 2 ounces) mozarella or Swiss cheese
  • 1/2 cup finely grated parmesan cheese
  1. In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta in a colander and return it to the pot.
  2. Meanwhile, in a large skillet over medium heat, bring the cream to just a simmer, stirring constantly. Reduce the heat to medium low. Add the basil, thyme, salt, black pepper, red pepper flakes, white pepper, onions, and parsley. Stirring often, simmer the mixture 8-10 minutes, until the sauce has thickened. (It will thicken - be patient!)
  3. Stir in the shrimp and scallops (or sausage), cooking until the shrimp are no longer transparent. Stir in the Swiss cheese and parmesan cheese, blending well. Serve the sauce over the noodles.

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