Pasta with Creamy Seafood Sauce

Now this recipe probably isn’t related to bayou Cajun cooks, as least not in terms of their cookery skills, perhaps more for advanced cooks and households. Nevertheless, it is Cajun enough for today’s posting. When running short on time, this is a dish to make. Less than thirty minutes from start to on-the-table is all the time needed. Since seafood is a large commodity here, shrimp, fish, crab, even scallops are always just a short drive to purchase and readily available. That is what makes living on the Gulf Coast so enjoyable – fresh seafood year round. Hope you try this one; it’s filled with creamy, seafood goodness and a little kick. Enjoy!


Pasta with Creamy Seafood Sauce

about 2 cups heavy cream
6 to 8 green onions, thinly sliced
1/4 cup chopped parsley
1 tablespoon chopped fresh thyme
1/2 tablespoon pepper
1 teaspoon dried chile flakes (or less)
1 teaspoon salt
1 pound linguine, fusilli or tagliatelle
1/3 cup freshly grated Gruyere cheese (or other white cheese)
2 tablespoons freshly grated parmesan
2 tablespoons olive oil
8 oz fresh mushrooms, sliced
1/2 pound small shrimp, shells removed
1/2 pound fresh bay scallops
1/4 pound lump crabmeat or flaked fish
Fresh parsley or basil for garnish

In a medium saucepan over medium heat, add the cream and cook stirring constantly until almost boiling. Reduce heat to low and add the next 6 ingredients. Stir and simmer for about 8 minutes until thickened. Turn off heat.

Meanwhile, in a medium pot, cook the pasta in salted water until firm to the bite. Drain and add the cream sauce along with the cheeses. Heat over low heat until cheese melts. Turn off heat.

In a large skillet, heat the oil over medium heat. Add the mushrooms and cook until lightly brown. Add the shrimp and scallops stir-frying for just a few minutes until the shrimp turns pink. Turn off heat and stir in the crabmeat or fish.

Plate the seafood sauce over the cooked pasta. Sprinkle with the parsley or basil and serve immediately.