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Mediterranean Pasta w/ Cajun Sacallops step by step. Cook the pasta until al dente. Pat scallops dry with paper towel on both sides, and season with salt pepper, cajun seasoning.
Mediterranean Pasta w/ Cajun Sacallops is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mediterranean Pasta w/ Cajun Sacallops:
- Prepare Pasta
- Make ready 1 tbsp kosher salt - plus 1 tsp, divided
- Prepare 6 oz-8oz whole wheat pasta of your choice
- Take 4 cloves garlic
- Prepare 2 c grape tomatoes
- Get 1 can quartered artichoke hearts - (14oz)
- Prepare 1 can whole pitted black olives - (6oz)
- Take 3 tbsp olive oil
- Prepare 1/2 tsp ground black pepper
- Make ready 1/4-1/2 tsp crushed red pepper flakes
- Make ready 1/4 c freshly squeezed lemon juice - about 1 lemon
- Prepare 1/4 c freshly grated Parmesan cheese
- Get 1/4 c fresh Italian parsley - chopped
- Prepare Scallops
- Prepare 12 Bay Scallops
- Make ready Salt & Pepper, to season
- Take Cajun Seasoning, to season
- Make ready 1 tbsp butter, unsalted
The Best Scallops Pasta Recipes on Yummly Seafood Linguine, Vermicelli Salad With Scallops, Baked Scallops. Large grilled Cajun-spiced sea scallops served over angel hair pasta tossed with slices of grilled asparagus, chopped grilled garlic and tomatoes and chopped fresh parsley in a cream sauce. This Cajun salmon pasta recipe is fast and flavorful.
Steps to make Mediterranean Pasta w/ Cajun Sacallops:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half.
- Pat scallops dry with paper towel on both sides, and season with salt pepper, cajun seasoning. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- In another skillet, melt butter under medium high heat. Add the scallops. Let sit for approximately 2-3min and flip when nice and golden brown. Repeat and remove from skillet.
- Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat.
- Toss once more, plate with pasta, and grated parmesan, add scallops, and top again with parsley.
- Serve and enjoy!
Cajun spices, sun-dried tomatoes, cream, and garlic make this dish irresistible! It's no secret that I love salmon How to make Cajun salmon pasta. Ingredients Cook pasta according to directions on the box. When pasta is done, drain and place in a large bowl. This Cajun Scallops Puttanesca is a spicy, flavourful fusion of Italian and Louisiana cuisines.
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