Shellfish - Cajun Seafood Pasta
This Cajun-inspired seafood pasta recipe uses 3 kinds of pepper to turn up the heat in this creamy shrimp and scallop sauce. Perfect over fettuccine.
Cajun Seafood Pasta
Three different types of pepper are used in this creamy shrimp and scallop sauce in this Cajun-inspired seafood pasta dish to up the heat. Over fettuccine, perfect.
Cajun Seafood Pasta
Three different types of pepper are used in this creamy shrimp and scallop sauce in this Cajun-inspired seafood pasta dish to up the heat. Over fettuccine, perfect.
Rossejat de fideus or fideus rossejats (could be translated as "blonded noodles") is a typical dish from the South of Catalonia, particularly around the Camp de Tarragona area.
Similar kinds of dishes are also very popular in the cuisine of the rest of the Catalan Countries' coast. For example, the most famous one is fideuà/fideuada from the Valencian Country, which usually also includes mussels and is often made with thicker noodles.
Out of all the variations, in this video the cook Sergi de Meià shows us how to cook the version from the town Calafell.
The pasta used in this recipe is one of the traditional Catalan pastas, the thin short noodles we call "angel hair". I've been looking around the internet and there doesn't seem to be an exact English translation, the closest is "vermicelli" (which are like spaghetti but thinner), but the noodles for this dish should be cut in short pieces, not long like spaghetti.
Source: The video was made by Consolat de Mar and is one of the recipes that will be included in their book Tres quarts de mil·leni, which the organisation is publishing to celebrate their 750th anniversary, highlighting the relationship between the sea and the cuisine of the Catalan Countries. Subtitles added by me.
I'd been afraid of making carbonara for a LONG time because of the egg-yolk sauce. BUT I finally gave it a shot for the first time not too long ago and it ended up being MUCH easier than anticipated!
This doesn't take too long to make. Around 30 minutes.
Cleanup isn't too bad, but you're using at least 1 pot and 1 pan, and you'll need to set bacon off to the side as well.
This recipe says it made 1 serving, but I found it closer to 2-3. It reheated marvelously for leftovers but I don't think it'd freeze well!
Tips:
-The recipe I used uses both shrimp and chicken. I made it with shrimp and added mussels to it. You could easily make it with JUST the chicken if you're not a seafood fan! (Not including seafood would be cheaper as well.)
-The recipe calls for heavy cream, but when I made this, we didn't have any. So I used about 1/2 milk and 1/2 cream cheese and it turned out great.
-I do think cooking from raw shrimp is way tastier, but it does take a little more time. SO if you wanted to make this SUPER quick and easy, use pre-cooked shrimp and just heat it up in the pan really quick and set aside. (Don't cook too long or they'll get dry and chewy!)
-Also (and I'll cover this in a general cooking tips post at some point) I tossed in a handful of mixed greens and half a tomato that we had leftover from lunch. It bulks up the pasta nicely and sneaks in the veg.
Chicken and Shrimp Carbonara (I'm Hungry for That)
1)Slice the bell peppers into strips, chop the onions, scotch bonnet and garlic and set aside�
2)Clean and devein the shrimps then season with ½ tablespoon of jerk seasoning, mix to combine and marinate for about 10 minutes or longer
3) boil the penne pasta in salted water until aldente, reserve about 1 cup of pasta water drain pasta and set aside. In order to stop the pasta from clumping up, add about 1 tablespoon of oil and toss to combine. Alternatively, run the pasta under cold water to get rid of starch.�
4) heat up olive oil on medium high heat, carefully add the shrimps to the hot pan and cook on each side for about 2 to 3 minutes each depending on the size of the shrimp. Do not overcook as you would be adding it back to the pasta later. Take it out of the pan and transfer unto a plate then set aside.�
5)still using the same pan you sauteed the shrimps, add chopped bell peppers and onions and saute for about 1 to 2 minutes moving it around the pan so it doesn’t burn. Add scallions, jerk seasoning, salt and black pepper and cook for another minute. Deglaze the pan with the chicken stock. Add chopped garlic and cook for another minute or two.�
6)Pour the double cream over the sauteed vegetables, add chopped scotch bonnet, smoked paprika, allspice and stir to combine. Stir in parmesan cheese and cheddar cheese into the creamy sauce until melted. Taste and adjust seasoning to preference.
7)Add the cooked pasta to the sauce and stir to combine, add some of the reserved pasta if the sauce is too thick. Finally, return the cooked shrimps to the pasta and stir to combine. Take it off the heat and serve immediately