Swiss cheese is not pictured as I need to get more today!
Cajun Seafood Pasta
If you don't care for seafood, you can easily make this with cut-up chicken breasts instead. Also, you can use all scallops or all shrimp if you prefer. I make it with all shrimp about 1/2 the time, as I can't always find scallops on sale. If you use the large sea scallops, cut them into quarters. It is also very good with crumbled bacon in it.
2 cups fat-free half & half (or milk)
1 tbsp chopped fresh dried basil (or 1 tsp dried)
1 tbsp chpped fresh thyme (or 1 tsp dried)
2 tsp salt (can use less)
2 tsp ground black pepper
1 1/2 tsp crushed red pepper flakes (can use more or less to taste)
1 tsp ground white pepper (sub more black if you don't have it)
1 clove garlic, minced
1 c sliced mushrooms
1 c chopped green onions
1 c chopped fresh parsley (1 T dried or a bit more)
1/2 lb shrimp, peeled & deveined
1/2 lb scallops
1/2 c shredded Swiss cheese
1/2 c grated Parmesan cheese (fresh, not the bottled powdery stuff)
1 lb dry fettucine (or spaghetti or linguine) pasta
Cook pasta in a large pot of boiling water until al dente (see box for cooking time depending on pasta thickness)
Meanwhile, in a large skillet over medium heat, cook shrimp & scallops in a tiny bit of olive oil and/or butter until shrimp is pink. Add minced garlic, mushrooms and green onions. Once mushrooms are soft, add half and half (or milk). Add the thyme, basil & parsley. Cook over medium heat 7-8 minutes or until sauce is slightly thickened (it should coat the back of a spoon). Stir in cheeses until well blended.
Serve over drained pasta.