Cajun Seafood Pasta
Cajun Seafood Pasta

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, cajun seafood pasta. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cajun Seafood Pasta is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Cajun Seafood Pasta is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook cajun seafood pasta using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cajun Seafood Pasta:
  1. Get 1 (12 oz) package small-medium cooked peeled tail off shrimp
  2. Prepare 1 (12 oz) package cooked cleaned peeled crawfish tails
  3. Prepare 1/2 package (8 oz) imitation crab meat
  4. Make ready 1 (16 oz) package cooked scallops (optional)
  5. Get 1/2 stick butter
  6. Make ready 1 TBS minced garlic
  7. Prepare 1/2 cup chopped green onion
  8. Get 2 TBS creole seasoning
  9. Make ready 1 TBS paprika
  10. Take 1/2 cup dry white wine
  11. Prepare 1 cup heavy cream
  12. Get 1 cup grated Parmesan
  13. Get 1 cup shredded cheese
  14. Prepare 1 (12 oz) package Angel Hair pasta
Instructions to make Cajun Seafood Pasta:
  1. In a large pot of salted boiling water, cook pasta according to package directions.
  2. In a large skillet, melt butter and add garlic and cook until fragrant (2 minutes). Add green onions and cook until soft and fragrant (2 minutes).
  3. Add shrimp, crawfish, and scallops stirring until heated.
  4. Add creole seasoning and paprika and stir until combined.
  5. Add white wine and heavy cream, stir and let simmer until thickened (5 minutes).
  6. Add parmesan and shredded cheese and stir until melted and creamy, then add angel hair and toss until completely combined.
  7. Garnish with green onion and parmesan (optional. It never makes it to this step when I prepare it).

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