The Recipe Thread [tm--CajunCook]

Seafood Fettuccini with a walnut garlic ricotta sauce

This is an awesome and EASY cream sauce for pretty much any pasta. The sauce takes about 5 minutes in the blender and it's done, no cooking required. This time I incorporated some seafood. 1 small clove of garlic was plenty since raw garlic is so strong.


Pasta Sauce:

1/4 cup walnuts
1 small clove garlic
1/4 cup part skim ricotta cheese
1/4 cup parmesan
1/2 cup heavy whipping cream (can substitute milk)
few drops of Truffle Oil (optional)

Add all to the blender, BRIEFLY puree until smooth (add additional milk if necessary) and toss with the fettuccini.
Garnish with some green onion



Seafood - I cooked the scallops and shrimp separately due to size difference (optional)

6 Sea scallops (large ones)
1/2 lb large shrimp (peeled)
1 Tb Canola oil
Lemon juice (from about 3 wedges)
Old Bay seasoning
Cajun Seasoning (Louisiana Fish Fry brand)
White wine (about 1/4 cup or a little less)

Lightly season the scallops and shrimp with Old Bay and Cajun, turning them over for even coating
Add lemon juice and let them sit for a bit
Heat oil in skillet on Medium heat
Sear the scallops on both sides (maybe about 1 min ea. side)
Reduce heat and let cook until just done (about 1 1/2 minutes each side)
Remove scallops and add shrimp to pan on Medium heat
Cook until just done
Deglaze the pan with white wine, let it reduce and pour over the seafood.