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
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Ingredients
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1 pound
dry fettuccinni
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2 cups
heavy cream or half & half
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1 tablespoon
chopped gresh basil (or 1 healthy teaspoon dry basil flakes)
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1 tablespoon
chopped fresh thyme (or 1 teaspoon dry thyme leaves)
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1/2 teaspoon
kosher salt
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1 teaspoon
freshly coarse ground black pepper
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1 teaspoon
crushed red pepper flakes (or 1 teaspoon Frank's Original Red Hot® sauce)
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1/2 teaspoon
freshly ground white pepper
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1 cup
chopped green onions
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1 cup
finely chopped fresh parsley (or 1/4 cup dry parsley flakes)
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1/2-1 pounds
small shrimp, shelled, de-veined and patted dry
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1/2-1 pounds
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)
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1/2 cup
(about 2 ounces) mozarella or Swiss cheese
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1/2 cup
finely grated parmesan cheese
Directions
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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.
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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!)
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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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