Cajun Seafood Pasta
July 2nd 2014
Cajun Seafood Pasta
Ingredients:
1/2 red pepper, chopped
5 cloves of garlic, diced small
4 green onions, diced
10 basil leaves, chopped
1/4 cup parsley, chopped
1 lemon
2 (6oz) lobster tails
1 lb of medium shrimp, raw and shells and tails removed
1 1/2 cups milk
1 Stick of butter
2 TBSP olive oil
2 TSP New Orleans Cajun seasoning
1 TBSP Cajun Worsteshire sauce
2 TBSP Garlic Sauce
1 lb penne pasta
1/2 TSP onion powder
1/4 tsp paprika
1/8 tsp chili pepper
salt and pepper to taste (be careful because most pre-mixed Cajun seasonings already have a good amount of salt)
Directions:
1. Boil large pot of water and cook pasta according to directions. You will work on the other steps while the water is boiling and the pasta is cooking. But once it is done, drizzle with olive oil and toss with basil and parsley. Keep warm.
2. Melt butter in a large sauté pan. Add 1 tsp Cajun seasoning.
3. Add the garlic, red pepper and most of the green onions. Saute for about 2-3 minutes over medium heat to soften the vegetables.
4. Add the other Tsp of Cajun seasoning, worsteshire, garlic sauce, juice from 1/2 the lemon. Bring to a simmer
5. Stir in slowly the milk, constantly stirring. Bring back to a simmer. Add in remaining seasonings.
6. Once this mixture comes back to a simmer, add in your seafood. Cook just until done - about 3-4 minutes.
7. Fold in the reserved pasta. Keep folding it in for about 2 minutes and let some of the liquid be absorbed in the pasta.
8. Serve on a plate and top with remaining green onion and parmesan cheese if desired.
Today's wine selection was the rest of the Cooper's Hawk Malbec. However, if I wanted to open a fresh bottle for this dish, it would have to be a Rose. I would look for a Pinot Noir Rose or even a Syrah Rose. Enjoy!
~Julianne
Cajun Seafood Pasta
Ingredients:
1/2 red pepper, chopped
5 cloves of garlic, diced small
4 green onions, diced
10 basil leaves, chopped
1/4 cup parsley, chopped
1 lemon
2 (6oz) lobster tails
1 lb of medium shrimp, raw and shells and tails removed
1 1/2 cups milk
1 Stick of butter
2 TBSP olive oil
2 TSP New Orleans Cajun seasoning
1 TBSP Cajun Worsteshire sauce
2 TBSP Garlic Sauce
1 lb penne pasta
1/2 TSP onion powder
1/4 tsp paprika
1/8 tsp chili pepper
salt and pepper to taste (be careful because most pre-mixed Cajun seasonings already have a good amount of salt)
Directions:
1. Boil large pot of water and cook pasta according to directions. You will work on the other steps while the water is boiling and the pasta is cooking. But once it is done, drizzle with olive oil and toss with basil and parsley. Keep warm.
2. Melt butter in a large sauté pan. Add 1 tsp Cajun seasoning.
3. Add the garlic, red pepper and most of the green onions. Saute for about 2-3 minutes over medium heat to soften the vegetables.
4. Add the other Tsp of Cajun seasoning, worsteshire, garlic sauce, juice from 1/2 the lemon. Bring to a simmer
5. Stir in slowly the milk, constantly stirring. Bring back to a simmer. Add in remaining seasonings.
6. Once this mixture comes back to a simmer, add in your seafood. Cook just until done - about 3-4 minutes.
7. Fold in the reserved pasta. Keep folding it in for about 2 minutes and let some of the liquid be absorbed in the pasta.
8. Serve on a plate and top with remaining green onion and parmesan cheese if desired.
Today's wine selection was the rest of the Cooper's Hawk Malbec. However, if I wanted to open a fresh bottle for this dish, it would have to be a Rose. I would look for a Pinot Noir Rose or even a Syrah Rose. Enjoy!
~Julianne
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