- Judith Akatugba
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This creamy pasta dish with a Cajun flair is loaded with seafood and perfectly spiced.
A colorful pasta meal loaded with veggies and fish will liven up any weekday and please the whole family! This recipe calls for pan-searing fresh scallops and mussels, tossing them in Cajun seasoning, and then tossing them in a creamy sauce made with butter, cream, Worcestershire sauce, bell peppers, and mushrooms. After 35 minutes of preparation and minimal cleanup, you may have a sophisticated and attractive dinner by serving it over cooked spaghetti.
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You might permanently remove simple spaghetti evenings from your repertoire after trying this recipe.
Ingredients:
- 1/2 pound spaghetti
- 10 scallops
- 10 mussels, scrubbed
- 4 teaspoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup sliced mushrooms
- 2 tablespoons dry sherry
- 1 1/2 cups heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese
Directions:
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 8 minutes. Drain, reserving 1/4 cup of pasta water, and set aside
- Pat the scallops and mussels dry and season with 1 teaspoon of Cajun seasoning. In a large skillet over medium heat, warm the olive oil. Add the scallops and mussels and cook for 2 minutes. Flip over the scallops and mussels and cook for another 2 minutes. Transfer the scallops and mussels to a plate and set aside.
- In a small bowl, mix together the butter, 1 teaspoon of Cajun seasoning, Worcestershire sauce, and garlic. Add the mixture to the skillet and cook for 30 seconds over medium heat. Add the red and yellow bell peppers and mushrooms and cook until soft, about 4 minutes.
- Add the sherry wine, heavy cream, the remaining 2 teaspoons of Cajun seasoning, salt, and black pepper and bring to a low boil.
- Add the spaghetti and toss to combine. After 30 seconds, add the reserved pasta water, scallops, mussels, and Parmesan cheese and toss to combine. Serve immediately.
