Thursday, January 19, 2012

Cajun Seafood Pasta

This recipe is a staple in our home. We make it at least once a month & it's always better leftover the next day!

  • One package of angel hair pasta
  • 1 tablespoon of cajun seasoning (we like Louisiana Fish Fry Products)
  • 1 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 tablespoon freshly minced garlic (don't use the stuff in the jar)
  • 1/4 cup butter
  • 3 cups heavy cream
  • 1 pound of mixed frozen seafood (we like mussels, shrimp, calamari & scallops)
Cook pasta according to package directions.  

In a large pan, melt butter. Add garlic, cayenne, cajun, pepper, & seafood.  If you are using frozen seafood you'll notice that your butter mixture will become watery.  This is good, since we don't use a thick sauce in this recipe we rely on that water.

Once the seafood is cooked add the heavy cream, mix well and saute for 2 more minutes. Add the pasta and toss well.

Garnish with oregano & serve.

Serves: 8 +

*This is our own recipe...just goofing around in the kitchen.


  1. You are up early, too. It sounds good. Tell me if it is more than 2 star hot... as Rick's tummy could not take it. But I think I could reduce the cayenne.

  2. I know, right?! I love the quiet of the early morning.

    It is about 2 stars, the cajun seasoning is just salt, spices, red pepper, garlic and paprika... not too spicy, but to be safe it may be a good idea to reduce the cayenne to half a teaspoon.

  3. Hi there..sounds good to me..are you sure that is angel hair?

    1. Well hello anonymous...yes it's angel hair :-)

  4. great dinner idea. its mouthwatering feel like making some now. thx for sharing


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