In Indiana, this recipe for pork chops with apple and onion is a staple during the fall. It constantly makes me think of local harvest celebrations. Simply put, comfort food is the crunch of red and gold leaves underfoot, hayrides, and the crisp, sweet scent of the air. Although there are numerous varieties, this is our household favorite. Since I didn’t measure the spices before I started writing this, feel free to tweak it to your personal preferences.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 pound dry fettuccine pasta
- 2 cups heavy whipping cream
- 1 cup chopped green onions
- 1 cup chopped parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 ½ teaspoons crushed red pepper flakes
- 1 teaspoon ground white pepper
- ½ pound shrimp, peeled and deveined
- ½ pound scallops
- ½ cup shredded Swiss cheese
- ½ cup grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain once done cooking.
- Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
- Stir in shrimp and scallops. Cook until shrimp is no longer translucent.
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- Stir in cheeses, blending well.
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- Serve sauce over pasta.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 695 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 22 g |
| Sodium | 1054 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
This in inedibly spicy. Entirely too much pepper. Cut all spices by 80% and double the seafood amount.
You will never find neither thyme nor basil in a Cajun recipe. Not saying the flavors are not beneficial, just don’t call it Cajun. Also, don’t understand “al dente” or as we refer to it, ” undercooked”. The only people I have ever heard being pro “al dente” are celebrity chefs. My family AND friends prefer pasta that is thoroughly cooked, easy to chew and digest. Al dente is nothing more than arrogance in the kitchen…just my opinion…
I have made this many times. Excellent recipe. It’s important that you use fresh herbs! As far as heat…. cut pepper amounts of you want, but you can’t please everyone.
Amazing dish! I added my own flare with using a pinch of this & that…but, the basic recipe was not altered. It is a must make!
I have tried this recipe twice and for me, I had to do the following changes. 1) Reduced black pepper to 1 tsp, 2) Reduced red pepper flakes to 1/2 tsp, 3) Removed white pepper, 4) Reduced green onions and parsley by half. When I tried the recipe as written, it was too hot, and combined with the amount of pepper, it was close to inedible. I cut back on the green onions and parsley because 1 cup each is a ton and you just don’t see that much in the photo. I think you can even go less. But, after the changes, the whole family ate it and enjoyed it. Thanks! Will do again.
We loved this dish! Even though I had only shrimp it was really delicious. We are on a salt-free diet and this recipe lent itself well to that style of eating. I will definitely be making it again and again.
I added broccoli, and a little Emeril Essence!
5/30/21 – great recipe! I halved the pepper and it still has quite the kick! very good flavor!
I used shrimp, crab meat and spinach fettuccini pasta instead and it was amazing. This was my first time using heavy cream and I could’ve used more cream but I am very happy with the way it came out.
My husband and I have a Valentine tradition to make seafood pasta. I used this recipe, and we loved it!! To be honest, I couldn’t believe what I was eating, I actually made!! The only ingredient I didn’t use/have was the white pepper. In my opinion, the dish still had a lot of flavor/spice without it. If you like seafood pasta, I definitely recommend this recipe!!
I made a few changes to the original recipe, I added Lobster to mine. I will also next time not add as much Parsley , I felt that it overpowered the Creamy Look of the whole dish, I also didn’t add White Pepper, was currently out of it. The fish turned out amazing and I will twik it some more and definitely cook again.
Needs a lot of fine tuning. For one, WAAAAY too much pepper. Do not add the white pepper at all. I substituted Cajun spice. Much better. I also added sliced mushrooms, and green peppers
I used the pepper amounts in the recipe, they were way to much. I diluted the sauce with more milk, but it still wasn’t that great. I wasn’t too spicy, just way to much pepper taste that drowned out everything else.
This recipe turned out excellent and the family said it was the best pasta they’ve had. The pasta was substituted with penne and I used cooked shrimp. The cooking times between the shrimp and scallops were different. Next time I would try searing the scallops.
This is my go-to recipe for any special occasion. The spice and flavor is incredible. We are more into shrimp than scallops, so we just sub the scallops for more shrimp. I wouldn’t change anything else; the recipe is perfect as it is. We always serve this dish with pillsbury crescent rolls and a bowl of caesar salad, which compliments the spiciness of the dish perfectly!
Made it for the third time, adding more ingredients like all the peppers….loved it every time.
Didn’t follow it to a T and probably could’ve added some garlic or more salt,pepper and cheese.
Love this recipe! I sautéed red pepper and mushrooms in a little butter separately on the side and tossed them in at the end with the noodles. I also cut back on all of the peppers and seasoned to taste so it wouldn’t be to spicy for me, had the perfect kick! This recipe will definitely be saved in my catalog!
My husband and I devoured this! We did think it was a bit overly seasoned, though. Not in a spicy way. Would totally make again!
Where do I begin. I have cooked many shrimp dishes that include olive, butter and garlic. Was surprised to learn that none of these were included and was excited to try the plethora of spices. I followed the recipe to the exact measurements. I even bought all the fresh ingredients. I made one mistake and added to much salt, which I immediately tried to scoop out. To compensate, I added the rest of the whipping cream and added some 2% milk (under the direction of my husband). An hour later, I am still tasting the warmth of this dinner. What a sensation to the palate. The such was hot but not overwhelming. I savored every piece. Never had thyme in my food (that I know of), WOW! Fettuccini is definitely the serving pasta. And you put have Italian Bread, Carangi’s serves the best seeded load and New York Bakery has the best sandwich roles and tomato pie.
I make this all the time. Never change a thing. it’s perfect as is. Anyone I make it for asks for the recipe. It’s fairly spicy but with the white pepper it’s cajun spicy, not hot pepper spicy and I think a bit more manageable for most people.