Linguine with Shrimp and Scallops in a Creole Cheddar sauce

Linguine with Shrimp and Scallops in a Creole Cheddar sauce

  • Servings: 4-6
  • Difficulty: easy
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Pasta doesn’t make you fat. How much pasta you eat makes you fat. 
Giada De Laurentiis

I stumbled upon this recipe on Pinterest about a month ago and it turned out really quite good so when my daughter in law told me that it was chef’s choice on what her Birthday dinner would be it didn’t take much to convince me to do this one.

The original recipe calls for Hot Pepper Sauce but since I like my food seasoned and not blow your head off hot I decided to substitute some Creole Seasoning and it worked just fine.

I would also like to tip my hat to Black Diamond Cheese ® as the original recipe came from their site.

Here’s how we do this one.

Shopping list:

  • 5 Tbsp (75 mL)  Butter, divided
  • 2 cup (500 mL) sliced Cremini mushrooms
  • ½ cup (125 mL) finely chopped Onion
  • ½ tsp (2 mL) dried Thyme leaves, crushed
  • 1 lb(s) (500 g) fresh or frozen large Shrimp, peeled, deveined
  • 1 lb(s) (500 g) fresh or frozen small Scallops
  • 1 cup (250 mL) White Wine
  • 4½ Tbsp (67 mL) all-purpose Flour
  • 1 tsp (5 mL) Paprika
  • 1 ½ cup (375 mL) whole Milk
  • 2 cup (500 mL) Black Diamond Old Cheddar Cheese, shredded
  • 3 Tbsp (15 mL) Creole Seasoning, or to taste
  • Salt and pepper to taste
  • 1 lb(s) (500 g) hot cooked Linguine
  • Parsley for garnish

Putting it all together:

  1.  Melt 2 tbsp (30 mL) of the butter in a large non-stick saucepan over medium-high heat. Add mushrooms, onion and thyme; cook and stir until tender. Add shrimp, scallops and wine to pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 1/2 cups (375 mL) broth. Set cooked seafood mixture aside.
  2.  Melt remaining 3 tbsp (45 mL) butter in the same saucepan. Blend in flour and paprika then gradually stir in reserved broth and milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat and add Black Diamond Old Cheddar Cheese; stir until melted. Add creole seasoning, salt and pepper to taste.
  3. To serve, divide pasta among 4- 6 shallow bowls. Mix the seafood with the cheese sauce. Top the pasta with the seafood/ cheese sauce mixture, add more creole seasoning and garnish with parsley, if desired.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                            Bon Appetit

Shrimp creole

Shrimp Creole

Growing up as a kid I loved to go fishing with my older brother or my friends and it didn’t hurt that our “fishin” hole was a short hour’s walk from home and we could have a blast catching all the pan fish, and the odd Bass, that we wanted.

The funny thing is when people asked what we did with the fish we caught we usually answered “threw them back” and when they said “why don’t you eat them” I was like “are you serious?” The mere thought  of eating fish was enough to put my appetite on hold for a few days. I mean who could actually enjoy eating something that smelled and tasted so, well, FISHY ?

Well time goes by, tastes change and health concerns come to the for front and now fish and seafood has become one of my favorite dishes to make whether it is Nut Crusted Tilapia or pan fried Catfish or some kind of Shell Fish.

Thissimple but tasty dish combines two of my loves. Shrimp and Southern cooking.

Creole sauce

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, minced

1/2 cup chopped green or red bell pepper

1/2 cup chopped celery

1 teaspoon Creole seasoning

1/2 teaspoon dried leaf thyme

1/2 teaspoon ground paprika

1 teaspoon Worcestershire sauce

dash ground black pepper

1/4 teaspoon salt

1 can (14.5 ounces) diced tomatoes with juice

1 tablespoon tomato paste

1/2 cup chicken broth

15 35-40 count peeled and tail off shrimp

Directions:

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the shrimp and cook until shrimp has turned pink. Serve over rice.

I hope you enjoy this dish and thanks for visiting.

Bon apetite