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Cajun Seafood Pasta Recipe

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This recipe for Cajun Seafood Pasta, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Condon Family


1 c. milk
1 c. whipping cream
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh thyme
1 tsp. salt
1 tsp. black pepper
tsp. crushed red pepper
tsp. ground white pepper
2 cloves chopped garlic
1 c. fresh chopped parsley
1 lb. shrimp, peeled and deveined
1 lb. scallops
lb. crabmeat
c. shredded swiss cheese
c. shredded mozzarella
c. grated parmesan cheese
1 lb. fettuccine pasta

Pour cream and milk in a large skillet and cook over medium heat. Stir constantly until almost boiling. Reduce heat to low and add herbs, salt, peppers and parsley. Let simmer for 8-10 minutes as sauce starts to thicken. Meanwhile cook pasta in a large pot until al dente. Add shrimp and scallops to sauce and cook until shrimp are opaque. Stir in cheese, blending well. Add crabmeat. Drain pasta and place in a large serving bowl. Mix sauce with pasta and serve warm.

Personal Notes:
Personal Notes:
This is a tradition on Christmas Eve at our house. Even though we are not Italian, we try to incorporate the Feast of the Seven Fishes in our Christmas Eve celebration. It is rich so we serve a large salad on the side.




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