A flavorful, spicy seafood pasta that’s easy to make!
I finally documented [wrote a recipe for] one of the many pasta dishes I frequent. You may change this recipe to fit your tastes. There is no denying that the flavors in this dish will have you wanting more.
As an avid cook, I’m definitely on auto-pilot in the kitchen rarely [if ever] measuring ingredients and within another zone while I’m cooking. Essentially, I want a flavorful plate that won’t take ALL day but isn’t rushed. Most importantly, something that will yield leftovers – to take to work or just have on hand on those days when I just don’t have the time.
Cajun Salmon and Shrimp Pasta
- Start off by cooking pasta in a large pot of boiling salted water – 2 tablespoons should do the trick. Allow to cook until al dente; drain well and return to pot.
- Cut salmon and shrimp into cubes and season with Creole spice. I use Tony Chachere’s due to its flavor and it has salt so I don’t have to use extra salt; only to taste.
- Add olive oil to a large skillet over medium high heat. Add garlic and onions to sauté until fragrant and softened.
- Add the cubed salmon and shrimp to the skillet. Allow to cook for 5-6 minutes.
- Stir in mushrooms and peppers. Lower the heat to medium and pour in white cooking wine and allow to simmer for 3-5 minutes.
- Using a slotted spoon, remove the salmon, shrimp and as many vegetables as possible from the skillet and transfer them onto the pasta. Cover the pot and set aside.
- Add heavy cream and milk to the white cooking wine reduction. Season with kosher salt, black pepper and Creole seasoning to taste Stir thoroughly intermittently for 4-6 minutes.
- As the sauce begins to thicken, the bubbles will become slow boiling and larger.
- Pour the cream over the pasta and stir to coat evenly.
- Toss in torn fresh basil.
Serve immediately, garnish with parmesan and parsley, if desired.
Enjoy! There’s definitely more to come.