Hi, I am Jane. Today, I’m gonna show you how to prepare cajun seafood pasta recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cajun Seafood Pasta Recipe
Cajun Seafood Pasta is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Cajun Seafood Pasta is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have cajun seafood pasta using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cajun Seafood Pasta:
- Make ready 1 (12 oz) package small-medium cooked peeled tail off shrimp
- Get 1 (12 oz) package cooked cleaned peeled crawfish tails
- Prepare 1/2 package (8 oz) imitation crab meat
- Get 1 (16 oz) package cooked scallops (optional)
- Take 1/2 stick butter
- Take 1 TBS minced garlic
- Take 1/2 cup chopped green onion
- Get 2 TBS creole seasoning
- Get 1 TBS paprika
- Make ready 1/2 cup dry
- Make ready 1 cup heavy cream
- Prepare 1 cup grated Parmesan
- Take 1 cup shredded cheese
- Take 1 (12 oz) package Angel Hair pasta
Instructions to make Cajun Seafood Pasta:
- In a large pot of salted boiling water, cook pasta according to package directions.
- 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).
- Add shrimp, crawfish, and scallops stirring until heated.
- Add creole seasoning and paprika and stir until combined.
- Add and heavy cream, stir and let simmer until thickened (5 minutes).
- Add parmesan and shredded cheese and stir until melted and creamy, then add angel hair and toss until completely combined.
- Garnish with green onion and parmesan (optional. It never makes it to this step when I prepare it).
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