Cajun Shrimp and Scallops
I love this recipe because it’s so easy and quick to make, but it tastes like you’ve spent hours slaving over a hot stove. It’s also pretty healthy, since I use olive oil and feta cheese instead of butter or heavy cream.
Ingredients
1/2 cup butter (1 cube) softened
- Soften the butter: Cut the butter into cubes, if necessary. Place a small amount of water (about 1/2 cup) in a microwave-safe bowl. Put the butter in an empty measuring cup or small bowl and place it over the water. Heat for about 30 seconds on high power until melted, stirring once halfway through heating time to ensure even melting.
- Measure and add to pasta: Pour melted butter over cooked fettuccine noodles; stir to combine well with sauce mixture while still hot.
2-3 Tbsp Cajun Seasoning (more or less to taste)
Cajun Seasoning
2-3 Tbsp Cajun Seasoning (more or less to taste)
2 Tbsp onion powder
To make onion powder, you’ll need one small onion. Chop it into a fine dice and put it in your food processor. Pulse until you have a fine powder that looks like sand, then transfer to an airtight container and store in a cool, dry place (the fridge is usually good).
1-2 tsp cayenne pepper (more if you like it spicier, I use 2 and it’s not too spicy)
1-2 tsp cayenne pepper (more if you like it spicier, I use 2 and it’s not too spicy)
1/4 cup unsalted butter
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
To put it simply, garlic is good for you. It has been used to treat colds and even the plague since ancient times, and the scientific evidence to support these claims is just now being confirmed. Studies have shown that garlic can help lower cholesterol levels, prevent blood clots, fight off certain cancers (including breast cancer), and even inhibit the growth of some bacteria that cause food poisoning.
So why not use this healthy spice in one of your favorite pasta dishes? It adds an earthy zing to shrimp fettuccine recipes that will leave your taste buds singing!
3/4 pound peeled and deveined medium shrimp
This recipe calls for 3/4 pound peeled and deveined medium shrimp. Shrimp is a good source of protein, containing nearly 20 grams in a serving. It also contains less than half the total fat that chicken has, making it a healthier choice if you’re trying to watch your weight.
4 ounces feta cheese crumbles (optional)
If you’d like to add feta cheese to your pasta, it’s easy. First, you’ll need to buy some (make sure it’s made from sheep’s milk). Then, crumble about 4 ounces into small pieces and stir it into the cooked fettuccine.
Parsley for garnish (optional)
For a garnish, you can use parsley (or cilantro). The weather here is great, so I always have some in my garden. Parsley looks great on top of fettuccine noodles and complements this dish well.
6 ounces fettuccine pasta, cooked according to package directions (can use more or less pasta if you’d like)
- 6 ounces fettuccine pasta, cooked according to package directions (can use more or less pasta if you’d like)
- 1 tablespoon olive oil
- 1/2 pound medium shrimp, peeled and deveined
In a large skillet over medium-high heat, add the oil. Add the onion and garlic; cook until translucent. Add the crawfish tails and cook until they turn pink (the shrimp will become opaque). Remove from heat; set aside. In a large bowl combine cooked pasta with shrimp mixture, green onions and parsley; toss well to coat completely. Serve immediately!
Directions: For the pasta:
Cook fettuccine according to package directions. Drain and set aside until ready to mix with remaining ingredients. In a large skillet over medium heat add shrimp and sauté until pink on both sides (about 3-5 minutes). Add scallions and garlic; sauté for about 5 minutes longer until fragrant. Remove from heat once done cooking thoroughly leave it in pan for easy cleanup later! If using oil instead of butter simply add at this stage along with your seasonings – taste test both versions if possible before choosing which one you prefer most! Then toss everything together so that all ingredients are combined evenly throughout cooked pasta (no clumping!!). Serve immediately or store leftovers in fridge/freezer depending upon how long they’ll last without spoiling 🙂
So, did you try this recipe? If so, let us know how it turned out! And if not, I hope that at least one of these tips has given you some insight into how to make your next meal even more delicious. With just a little extra effort and creativity in the kitchen, dinner can be an adventure every night of the week.
