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
crushed red pepper flakes (or 1 teaspoon Frank's Original Red Hot® sauce)
freshly ground white pepper
chopped green onions
finely chopped fresh parsley (or 1/4 cup dry parsley flakes)
small shrimp, shelled, de-veined and patted dry
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)
(about 2 ounces) mozarella or Swiss cheese
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.
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!)
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.