Wednesday, February 17, 2010

Cajun Shrimp and Scallop Alfredo

Um, yummy. Seriously. Can you really imagine a better combination than succulent shrimp, spicy cajun seasoning, creamy alfredo, and a little extra depth from tender bay scallops? Nope, didn't think so. I've said it before, but there's not much more comforting than a warm bowl of pasta. Sigh.
Here's how to make it!

Cajun Shrimp and Scallop Alfredo

Bay Scallops
Cajun Seasoning
Sea Salt
Parmesan (the real, fresh me.)
Pasta (I used penne, but whatever you want would work)

Cook your pasta.
In a saucepan, melt one stick of butter. Once melted, add one cup of heavy cream. Stir over low heat until combined and allow the cream to warm slowly. Add one cup of grated/shredded (fresh!!) parmesan cheese. Stir until the cheese is completly melted. Taste, add salt/more cheese as needed.
Melt 1-2 tbs of butter in a stainless steal skillet. Add some garlic. Space your shrimp and scallops evenly around the pan. Sprinkle with sea salt and cajun seasoning. Let sit (without stirring!) for approx. 30 seconds. The shrimp should get nice and seared on each side, but it won't take long at all to cook it. Once it's pink halfway through, it's done! Flip the shrimp to the other side and season again. Cook another 30 seconds. The small bay scallops should cook all the way through without flipping. As soon as the shrimp is done, turn the heat down to low and add your alfredo sauce and pasta. Add in a handful of parsley, for color! Stir until everything is combined.
Eat up and enjoy every tasty bite.

Side note: we discovered that this dish does NOT reheat well. It turns into a pool of butter. So, now you have a reason to eat seconds!

1 comment:

  1. Oh yum... this looks absolutely divine! Can't wait to try this. We're currently experiencing a rare cold snap and this would be perfect for tonight... Hope you're well!