As requested, seafood pasta recipe

I kinda tweaked this recipe from one on Recipezaar.com. I love that site! It's cajun seafood pasta, but I didn't make it real cajun-y but you can add more Old Bay and make it spicier. I also changed the cheese- the original recipe calls for 3/4 C swiss and 1/4 C parm. I wanted it cheessier!!! For all the herbs I used dried so I used half the amount. I've made it w/o the scallions and mushroooms too. Taste the same really with it or w/o it.

2 Cups heavy cream
1 Tbsp fresh basil
1 Tbsp fresh thyme
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1 Tbsp Old Bay
1 Tbsp parsely flakes
1/2 lb shrimp
1/2 lb scallops
1/2 lb fish fillets
1 pkg parmesan cheese (2 cups I think?)
1 cup swiss cheese
cup of scallions
cup of mushrooms
box of Dreamfields penne pasta

Pour the cream in a skillet and cook over med heat until just boiling. Add the spices and veggies. Simmer for 8 minutes or until thickened. Add seafood and cook till shrimp is no longer transparent. Stir in cheese. And whalah!!!! Cajun seafood pasta

Very happy to get this as it was very good. I think for SHaron and I, there will have to be a quarter recipe for us!!!!! lol

Thanks so much. See you next month!

Jen, know what I did. I made the whole thing and seperated it into 8 containers I kept 3 out in the fridge and 5 in the freezer. So it's like I have my own Lean Cuisines waiting for me!

You're very welcome. I was looking at the menu for next month...looks yummy!

Wonder how well it would freeze with a foodsaver once I got it a bit hard. I swear I live and breathe that damn thing. Looking forward to making it and SHaron liked it so it is a beautiful thing!

Mmmmm sounds good, booked marked for later use.

Charmed

Thanks for this recipe star......I had been pondering of what to have for dinner tonight and this is it.......though I have 6 of us tonight for dinner and 2 of them are strapping young men so I may have to make this times two...

I'll have to try it with chicken

Gotta love any recipe that starts with 2 cups of heavy cream.  I make something similar to this and add a little bit of white wine to it.  The alcohol cooks out but the flavor stays!

Red

oh it looks delish! did you freeze with the pasta already cooked & included? I might try without the pasta actually. oh wait, actuallly I'll just come to SE next time you serve this ~ just let me know.

Yup, packaged them all up in 2 cup containers and stuck em in the freezer. I always freeze pasta even pre-op. We get tired of stuff easy and I'm cheap so I can't waste it LOL

You got it! Next time I make a fresh batch we'll have ya over. So what's your specialty?? Hmmmm