Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mediterranean pasta w/ cajun sacallops. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mediterranean Pasta w/ Cajun Sacallops is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mediterranean Pasta w/ Cajun Sacallops is something which I’ve loved my entire life.
See recipes for Mediterranean Pasta w/ Cajun Sacallops too. So, tonight I went international and decided to mix a bit of canned with a bit of fresh. maa-chan. Mediterranean black pasta with clams, just delicious!
To get started with this recipe, we must first prepare a few components. You can have 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:
- Get Pasta
- Take kosher salt - plus 1 tsp, divided
- Take oz-8oz whole wheat pasta of your choice
- Get garlic
- Make ready grape tomatoes
- Prepare quartered artichoke hearts - (14oz)
- Make ready whole pitted black olives - (6oz)
- Make ready olive oil
- Get ground black pepper
- Make ready crushed red pepper flakes
- Get freshly squeezed lemon juice - about 1 lemon
- Get freshly grated Parmesan cheese
- Take fresh Italian parsley - chopped
- Prepare Scallops
- Make ready Bay Scallops
- Get Salt & Pepper, to season
- Take Cajun Seasoning, to season
- Take butter, unsalted
Be careful not to overcook the scallops. Sprinkle the lemon juice and basil over them and cook and stir briefly. Distribute the scallops evenly over the mixture. There are two essential ingredients in this pan-seared scallops and lemon caper pasta recipe that makes it so irresistible, the pasta and wine!
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!
I wanted to make this dish light, flavorful and bright. Barilla Angel Hair Pasta adds great tasting, high quality and wholesome, tender pasta to the dish. Shrimp and scallops in a cream sauce with parmesan and swiss served over your favourite pasta.. While sauce is simmering, prepare pasta according to package directions. Add shrimp, scallops, and olives to sauce.
So that’s going to wrap this up for this special food mediterranean pasta w/ cajun sacallops recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
