Ingredients and Weight:
- Scallops: 1 pound
- Linguine pasta: 1 pound
- Bell pepper, red: 1 (chopped)
- Bell pepper, green: 1 (chopped)
- Celery: 1 (chopped)
- Onion: 1 (chopped)
- Garlic: 3 cloves (minced)
- Cajun seasoning: 2 tablespoons
- Chicken broth: 2 cups
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup (grated)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season scallops with Cajun seasoning and set aside.
- Cook linguine according to package directions and reserve 1/2 cup of the pasta water.
- Heat olive oil in a large saucepan over medium heat.
- Sauté bell peppers, celery, and onion until softened, about 5 minutes.
- Add garlic and cook for an additional minute.
- Stir in chicken broth and bring to a boil.
- Reduce heat, add heavy cream, Parmesan cheese, and pasta water. Simmer for 5 minutes.
- Add scallops and cook until just cooked through, about 2-3 minutes.
- Stir in cooked linguine and season with salt and pepper to taste.
- Garnish with fresh parsley, if desired.
Nutritional Information:
- Calories: 550 per serving
- Protein: 30 grams
- Carbohydrates: 65 grams
- Fat: 25 grams
Dish Characteristics:
- Rich and creamy
- Bold Cajun flavors
- Tender scallops
- Vibrant colors
User Comments:
- "This pasta is absolutely delicious! The scallops were cooked to perfection and the Cajun seasoning added a perfect kick."
- "I love the combination of bell peppers, celery, and onion in this dish. It's so flavorful and satisfying."
- "This is a great dish for a special occasion. It's impressive and easy to make."
Special Precautions and Tips:
- Do not overcook the scallops, as they will become tough.
- If heavy cream is not available, you can substitute it with whole milk or evaporated milk.
- For a spicier dish, add more Cajun seasoning to taste.
