Cajun Seafood Pasta w/ Creamy Tomato Sauce | Brown Sugar

When I knew I wanted to make this dish, it took me 2 weeks to figure out what type of sauce I wanted to make with it (?{singing}?Caught up in the rapture of love? listening to Anita Baker).? I didn?t know if I wanted to make a white wine sauce, white sauce, vodka sauce, marinara sauce, or what! I was looking through a few cookbooks of mine determined to find the perfect sauce or at least an idea that I could use and make my own. And guess who came to the rescue? Food Bloggers Dalai Lama, Ree Drummond AKA The Pioneer Woman. I took her simple tomato pasta sauce and added my own cajun flare to it.

Now let me tell you about this sauce. I wanted to drink this sauce. I am very critical of my food. You will hardly ever hear me give myself kudos on my food. But this dish right ya?ll, I say this dish right hear ya?ll will make you say ?damn? on the first bite. This is absolutely one of my most favorite pasta dishes?EVER! I?m not even a huge pasta person, but it is very good. This is another one of those meals that you can make for that special person. Now if I say something is good and is one of my most favorite meals EVER, you have to trust me.

Another thing about this pasta dish, you can add whatever meat you want. If you are not a huge seafood person you can use just chicken and sausage. Or just chicken. It is very versatile for the picky food eaters. If you are not a pork person, you can use smoked turkey or chicken sausage. This is a great foundation for you to make into your own unique dish.

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Thanks again Ree!

Sauce recipe partially adapted from The Pioneer Woman

Ingredients

• 1 lb. cooked shrimp
• 1 lb. sea scallops
• 8 oz. lump crab meat
• 1 1/2 lbs. andoullie sausage, chopped
• 1 lb. linguine, cooked al dente
• salt and pepper to taste
• SAUCE
• 2 tbsp. butter
• 2 tbsp. olive oil, and more for the pan
• 1 small white onion, finely chopped
• 4 cloves garlic, minced
• 2 15 oz. can tomato sauce
• 2 c. diced tomatoes
• 1 c. heavy cream
• 5 oz. Parmesan reggiano cheese
• 1 tbsp. red crushed pepper
• 2 tsp. red pepper
• 1 tbsp. garlic powder
• 1 tbsp.onion powder
• 2 tsp. Italian seasoning
• 2 tsp. oregano
• 5 fresh basil leaves chopped
• salt and pepper to taste

• Prep time: 15 minutes
• Cook time: 55 minutes
• Servings: 8
• Difficulty: easy

Directions

Direction for sauce

1. In a medium-sized pot, heat the oil and melt the butter at the same time. Once the butter melts , add the onion and garlic and saute for 5 minutes.

2. Add both cans of the tomato sauce and allow to simmer for 15 minutes so it can thicken. Once that has happened, add the cup of cream and stir to make sure it is evenly mixed. Begin to add all seasonings (i.e. red crushed pepper,? red pepper, garlic and onion powder, Italian seasonings, oregano, basil, and salt and pepper). Stir well and lastly add the cheese and set the heat on simmer and repeatedly stir to make sure the sauce doesn't stick to the pan.

NOW START TO BOIL WATER FOR YOUR LINGUINE. WHEN THE LINGUINE IS FINISHED AND DRAINED, DRIZZLE WITH OLIVE OIL SO THE NOODLES WON'T STICK AND DRY OUT.

3. In a separate skillet, drizzle with olive oil and turn to medium high heat. Once the skillet is hot add the sea scallops and sear on each side for about 3 minutes until golden brown. Once the scallops finish cooking, turn to a plate and set aside.

4. Using the same skillet drizzle with more olive oil? and add the sausage and shrimp. Cook for about 10 minutes. Now bring the scallops back to the skillet joining the shrimp and sausage and add the crab meat. Cook all the meat together for about 5 minutes then turn to the sauce and allow to simmer or 10 minutes.

5. Plate with linguine and spoon a healthy helping of the sauce and serve.

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Source: http://bsugarmama.com/?p=1183

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