Hot Cajun Seafood Fusilli
  • 500ml/18fl oz whipping cream
  • 8 Spring Onions, sliced thinly
  • 55g/2 oz chopped fresh flat-leaved parsley
  • 1 tbsp chopped fresh thyme
  • 1/2 tbsp freshly ground black pepper
  • 1/2 - 1 tsp dried chilli flakes
  • 1 tsp salt
  • 450g/1 lb dried fusilli or tagliatelle
  • 40g/1 1/2 oz freshly grated Gruyere
  • 20g/3/4 oz freshly grated parmesan
  • 2 tbsp olive oil
  • 225g / 8oz raw peeled prawns
  • 225g/8oz scallops, sliced
  • 1 tbsp shredded fresh basil, to serve.
  1. Heat the cream in a large saucepan over a medium heat, stirring constantly. When almost boiling, reduce the heat and add the spring onions, parsley, thyme, pepper, chilli flakes and salt. Simmer for 7-8 minutes, stirring, until thickened. Remove from heat.
  2. Cook the pasta in plenty of boiling water until al dente. Drain and return to the pan. Add the cream mixture and the cheeses to the pasta. Toss over a low heat until the cheeses have melted. Transfer to a warm serving dish.
  3. Heat the oil in a large frying pan over a medium-high heat. Add the prawns and scallops. Stir fry for 2-3 minutes until the prawns have just turned pink.
  4. Pour the seafood over the pasta and toss well to mix. Sprinkle with the basil. Serve immediately.
  5. ENJOY
I was given this recipe by a friend. Very good.