This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cajun Seafood Pasta
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- #13131
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoon crushed red pepper
1 teaspoon ground white pepper
1 cup sliced green onions
1 cup chopped fresh parsley
1/2 pound fresh medium shrimp, peeled and deveined
1/2 pound fresh scallops (bay scallops preferred over sea scallops)
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
16 ounces fettuccine pasta
directions
Cook pasta in 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 for 7 or 8 minutes or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta.
Serve over noodles.
added by
dozierhome
nutrition data
626 calories, 27 grams fat, 64 grams carbohydrates, 32 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 20, 2007
Absolutely delicious! I could not believe it. It was like eating a fine Italian dish! GREAT job!