Showing posts with label Cajun. Show all posts
Showing posts with label Cajun. Show all posts
Tuesday, August 13, 2013
Cajun Style Pasta
12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8−12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all−purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and black pepper to taste
Prepare the linguine according to package directions.
Drain and keep warm until ready to serve.
Melt the butter in the center of a large non−stick skillet over
medium−high heat. Add the garlic and cook for 1 minute. Add the
shrimp and chicken. Pan−fry until the chicken is cooked through,
3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while stirring.
Reduce heat to medium and continue to cook for about 5 minutes
until the mixture has thickened, stirring occasionally. Add the
cayenne and fold in the tomatoes and peas. Cook until heated
through. Season to taste with salt and pepper. Arrange the
linguine on individual plates and spoon the sauce over the top.
Garnish with chopped fresh parsley.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Saturday, November 13, 2010
Valentine's Day: Cajun Seafood Pasta | Submitted By: Star Pooley
2 cups heavy whipping cream1 tablespoon chopped fresh basil1 tablespoon chopped fresh thyme2 teaspoons salt2 teaspoons ground black pepper1 1/2 teaspoons crushed red pepper flakes1 teaspoon ground white pepper1 cup chopped green onions1 cup chopped parsley1/2 pound shrimp, peeled and deveined1/2 pound scallops1/2 cup shredded Swiss cheese1/2 cup grated Parmesan cheese1 pound dry fettuccine pastaCook 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. Amount Per Serving Calories: 666 | Total Fat: 34.8g | Cholesterol: 187mg Powered by ESHA Nutrient Database
VIEW DETAILED NUTRITION
About: Nutrition Info view all reviews »
Reviewed on Feb. 19, 2007 by VORCHA 
If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again. Was this review helpful? [ YES ]
36 users found this review helpful If you expect this to be seafood alfredo, you will be disappointed, but if you want a... Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I've found a nice balance. DON'T reduce the peppers -- just INCREASE the liquid. For example, in addition to the 2 cups of cream, I add one cup of regular milk, whisked together in a separate bowl with 1 tsp. corn starch or flour for thickening. Add that to the cream in the skillet -- it dilutes the peppery taste, but preserves the natural flavor balance and allows for even MORE (and lower fat) sauce! Nice job, Star Pooley. Was this review helpful? [ YES ]
34 users found this review helpful Lots of people have commented on this being too peppery. Most people, however, like the...![]()
Servings Per Recipe: 6
Amount Per Serving
Calories: 666
Total Fat: 34.8gCholesterol: 187mgSodium: 952mgTotal Carbs: 62g Dietary Fiber: 3.8gProtein: 29g VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Reviewed on Feb. 19, 2007 by VORCHA If you expect this to be seafood alfredo, you will be disappointed, but if you want a flavorful cream-based sauce with a kick, you'll love this. I make a few modifcations to streamline the dish: 1. sauted the seafood seperately from the cream while the cream was boiling and mixing the seafood into the cream at the last second, 2. added 1/2 tsp of low-salt cajun seasoning and 2 cloves of minced garlic to the seafood while sauting, 3. save a 1/4 cup of the pasta water to add to the sauce if needed to thin, 4. pre-warn the pasta bowl otherwise the sauce congeals before you can serve it. 5. add the pasta to the bowl, then the sauce, it will spread to every noodle much better. 6. serve immediately, this dish does not sit well. My husband loves this and can't for me to make again. Was this review helpful? [ YES ] 36 users found this review helpful If you expect this to be seafood alfredo, you will be disappointed, but if you want a...
Lots of people have commented on this being too peppery. Most people, however, like the consistency of the sauce. I think I've found a nice balance. DON'T reduce the peppers -- just INCREASE the liquid. For example, in addition to the 2 cups of cream, I add one cup of regular milk, whisked together in a separate bowl with 1 tsp. corn starch or flour for thickening. Add that to the cream in the skillet -- it dilutes the peppery taste, but preserves the natural flavor balance and allows for even MORE (and lower fat) sauce! Nice job, Star Pooley. Was this review helpful? [ YES ] 34 users found this review helpful Lots of people have commented on this being too peppery. Most people, however, like the...
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