Tonight I’d like to invite you all to enjoy a delicious plate of Cajun Seafood Pasta.
First of all yum. Restaurant yum. This. Was. Tasty.
Second of all…a little on the spicy side. If you don’t like spice you won’t like this…you could always try making it without the crushed red pepper…I think that’s what makes it hot. Otherwise this is GOOD stuff.
Now grab your chef.
Today Laina will be cooking for us. Her favorite word is “poopy” and she likes to slide that in to any sentence for a good laugh. It’s a real hit with the other three year olds…not so much with me. I just stare at her straight faced, blinking, waiting for her to compose herself.
Ahem. Ok, first you need to pour two cups heavy cream into a….a….what’s that thing called again?? A frying pan? I just turned to ask Pat and he said it was a “skittle”…I’m pretty sure I eat those frequently and I’m pretty sure they won’t hold all that cream. I can’t think…WHAT’S THAT THING CALLED?? Oh and pay no mind to Mogley in the back there. I chase him around the house with a pair of scissors that Ms. Awesome has to pry out of my hands everyday.
Anywho…cook the cream until it’s about to start boiling and then dump in all the spices:
Simmer 7 to 8 minutes or until thickened.
Stir in shrimp and scallops and cook until the shrimp is pink. Then stir in the cheeses and blend well.
(Her arm stayed up like this the entire time as she put the seafood in the….pot?…why am I slow right now?? And look at her face. Someone’s getting EXCITED!!!)
Wa. La. Dig in…but don’t make her hold it too long because the bottom of the plate is burning her hands. Toughen up!!