Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, mediterranean pasta w/ cajun sacallops. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
A mild but flavorful blend of fresh shrimp and scallops with penne. Cooks quickly and ready in just a few minutes if you prep the ingredients ahead of time. To serve, drain pasta and place one cup on each plate.
Mediterranean Pasta w/ Cajun Sacallops is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook mediterranean pasta w/ cajun sacallops using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mediterranean Pasta w/ Cajun Sacallops:
- Prepare Pasta
- Take 1 tbsp kosher salt - plus 1 tsp, divided
- Take 6 oz-8oz whole wheat pasta of your choice
- Make ready 4 cloves garlic
- Get 2 c grape tomatoes
- Prepare 1 can quartered artichoke hearts - (14oz)
- Get 1 can whole pitted black olives - (6oz)
- Prepare 3 tbsp olive oil
- Make ready 1/2 tsp ground black pepper
- Prepare 1/4-1/2 tsp crushed red pepper flakes
- Prepare 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
- Make ready Scallops
- Make ready 12 Bay Scallops
- Prepare Salt & Pepper, to season
- Get Cajun Seasoning, to season
- Take 1 tbsp butter, unsalted
It's no secret that I love salmon How to make Cajun salmon pasta. The Best Scallops Pasta Recipes on Yummly Seafood Linguine, Vermicelli Salad With Scallops, Baked Scallops. This Cajun Scallops Puttanesca is a spicy, flavourful fusion of Italian and Louisiana cuisines.
Instructions 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!
This cajun scallops recipe combines several of my favourite things. Scallops are my favourite seafood and a quick cooked pasta puttanesca may be my. Ingredients Cook pasta according to directions on the box. When pasta is done, drain and place in a large bowl. This Mediterranean pasta salad recipe is made with cucumbers, tomatoes, kalamata olives, red onions and feta cheese.
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