The Fourth of July always seems to be one of the hottest days of summer! The temperature may not be the only thing that’s hot on Independence Day, though; Louisiana Hot Sauce can also add a little heat to the day!
Louisiana is known for its Cajun food, including spicy seafood pasta. Some say, “The hotter, the better!” However, I’m not one of them. If you grow up eating everything with a touch of hot sauce in it, I can see how you would gradually become accustomed to the hot, spicy food. But, being the wimp that I am, I typically cut back on the hot sauce when I make Cajun food and keep a big pitcher of ice tea on the table while we’re eating.
I’ve tried many recipes for seafood pasta since it’s my husband’s favorite, and have tweaked them here and there until I finally came up with this Louisiana Seafood Pasta, which he says matches the dish served at his favorite restaurant. He says it’s even better the second day when all the spices have had time to blend into the pasta. Though it takes about 25 minutes to prepare, it cooks in just 15 minutes. So it’s easy to throw together once all the ingredients are assembled.
This makes a great side dish for July Fourth barbecues or fish fries. But, don’t forget that big pitcher of iced tea. You might need it!
LOUISIANA SEAFOOD PASTA
8 ounces of bow tie pasta
1 medium onion, finely chopped
3 garlic cloves, minced
3 tablespoons butter
3 tablespoons olive oil
1 (12- or 16-ounce) package frozen shrimp
1 (6-ounce) package scallops (optional)
1 small can of chopped clams, drained
2 tablespoons seafood seasoning
1/4 cup whipping cream
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon Cajun seasoning
1 tablespoon Louisiana-style hot sauce
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1/3 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp, scallops and clams with seafood seasoning and add to pan.
Stir in the whipping cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to the pan. Cook and stir 6 to 8 minutes or until shrimp turns pink. Add pasta, grated Parmesan and toss to coat and then sprinkle shredded Parmesan cheese over all just before serving.
Note: You can use penne pasta or medium shells instead of bow tie, if you prefer. I like the bow tie pasta since its seems to absorb the juices more, thereby giving the pasta more flavor.
Also, I use evaporated milk instead of the whipping cream because it’s less expensive and I’m much more likely to have it on hand.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
