Cajun Seafood Pasta
2 cups (500 ml) heavy cream 2 scallions (spring onions), green and white parts, finely chopped 1/4 cup (60 ml) chopped fresh parsley 1 Tbs (15 ml) chopped fresh basil 1 Tbs (15 ml) chopped fresh thyme 1-2 tsp (5-10 ml) red pepper flakes, or to taste 1/2 lb (225 g) shrimp, peeled and deveined 1/2 lb (225 g) bay scallops 1/2 cup (125 ml) shredded Gruyere or Swiss cheese 1/2 cup (125 ml) grated Parmesan cheese Salt and freshly ground pepper to taste 1 lb (450 g) fettuccine or other dried pasta of your choice, cooked according to package directions and drained
Bring the cream to a boil in a saucepan over moderate heat and let simmer uncovered until reduce by about 1/3. Add the scallions, herbs, and red pepper flakes and simmer for about 5 minutes. Add the shrimp and scallops and stir to combine. Stir in the cheeses and cook, stirring constantly, until the cheeses have melted and the shrimp are firm and opaque, about 3 minutes. Adjust the seasoning with salt and pepper and serve over cooked pasta. Serves 4 to 6.