Cajun Seafood Pasta Recipe By Tasty

ONE-POT CAJUN PASTA RECIPE BY TASTY

Steps:

• Pour olive oil into the pot.
• Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
• Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
• Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
• Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
• Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
• NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
• Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
• Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
• Enjoy!

CAJUN SEAFOOD PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta for 9 minutes according to the package instruction.
• Meanwhile, pour the cream into a large skillet. Cook over medium heat until it just starts to boil, stirring constantly.
• Reduce heat to medium low, add basil, thyme, parsley, and green onion. Season with salt, black pepper, and red pepper flakes. Gently stir and simmer for 8 minutes or until the sauce is slightly thickened.
• Increase heat to medium, add shrimp and scallops, cook until the seafood turns from translucent to opaque, stirring occasionally, about 5 minutes.
• Stir in swiss cheese and parmesan cheese until it's melted and blended well.
• Drain the pasta, divide into 6 even portions and place into serving bowls.
• Pour equal amount of the seafood sauce on the pasta in each serving bowl. Serve!

CAJUN SEAFOOD PASTA

Steps:

• Cook 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.

CAJUN SEAFOOD PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil.
• Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
• Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
• While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
• Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
• Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
• Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
• In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
• Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
• Enjoy!

CAJUN SHRIMP PASTA

Steps:

• To form the roux, melt 1/3 cup butter in a saucepan over medium heat until a pinch of flour sprinkled in the butter begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns peanut butter-brown, about 35 minutes.
• Melt 4 tablespoons butter in a small saucepan over medium-high heat. Add celery, onion, bell pepper, and garlic; cook until tender, about 4 minutes. Move half of the vegetables to a large saucepan.
• Pour roux into the small saucepan; heat over medium-low. Add diced tomatoes and green chiles, tomato paste, onion powder, garlic powder, white sugar, and cayenne pepper.
• Stir in tomato sauce and vegetable oil to the vegetable mixture in the large saucepan. Add roux mixture and 1 cup water. Bring to a simmer; cook 10 minutes. Pour in 2 cups water; bring back to a simmer. Add shrimp and cook until pink, about 3 minutes. Stir in spaghetti, separating the strands. Cover and cook until spaghetti is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper; garnish with parsley.

CAJUN SHRIMP AND SAUSAGE PASTA

Steps:

• Cook the pasta according to package directions.
• Season the shrimp with salt and pepper. In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent. Remove from the pan and cover with foil.
• In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. Then, add the tomatoes.
• Add the sausage and cook for another 1-2 minutes, stirring. Now add the cajun seasoning, thyme, oregano, and mix well. Pour in chicken stock, heavy cream, and Worcestershire sauce. Mix once again.
• Add the cooked shrimp and pasta and toss to coat. Sprinkle with the Parmesan cheese.
• Add more salt and pepper, if needed. Sprinkle with the chopped parsley and serve. Enjoy!

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt.
• Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
• Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt.
• Stir to coat the shrimp in the spices.
• Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked.
• Remove and set aside.
• In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices.
• Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.
• Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon.
• Taste and adjust seasoning if necessary.
• Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
• Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional).