Pasta marinera estilo cajún

Ingredientes

• 1 lb dry fettuccine pasta
• 2 cups heavy whipping cream
• 1 cup green onions (chopped)
• 1 cup fresh parsley (chopped)
• 1 tbsp fresh basil (chopped)
• 1 tbsp fresh thyme (chopped)
• 2 tsp salt
• 2 tsp ground black pepper (or to taste)
• 1 1/2 tsp crushed red pepper flakes (or to taste, )
• 1 tsp ground white pepper
• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb scallops (bay scallops preferred, or cut sea scallops in half)
• 1/2 cup Swiss cheese (shredded)
• 1/2 cup Parmesan cheese (grated)

Preparación

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (about 8 minutes), then drain.

2. 2

   In a large skillet, pour in the heavy cream. Cook over medium heat, stirring constantly, until it's just starting to boil.

3. 3

   Lower the heat and stir in the green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Let it simmer for 7–8 minutes until the sauce thickens slightly.

4. 4

   Add the shrimp and scallops to the skillet. Cook until the shrimp turns pink and is no longer translucent, and scallops are opaque.

5. 5

   Stir in the Swiss and Parmesan cheeses. Mix until the cheese melts and the sauce is creamy and smooth.

6. 6

   Toss the cooked pasta with the sauce, making sure it’s well coated.

7. 7

   Serve immediately and enjoy your creamy Cajun seafood pasta!