Spicy Cajun Scallops and Angel Hair Pasta

⏱ 60 mins 🍽 4 serving(s) 🌶 italian 🏷 Vegetable

This dish features large sea scallops seasoned with Cajun spices and grilled, then served atop angel hair pasta. The pasta is tossed with a creamy Cajun sauce, grilled asparagus, tomatoes, and garlic that have been chopped after cooking, finished with fresh parsley. It's a vibrant and satisfying vegetable-focused meal that brings together grilled flavours with a rich, spicy cream sauce.

Spicy Cajun Scallops and Angel Hair Pasta

Ingredients

  • Pam cooking spray, for grilling spray
  • 1 cup heavy cream
  • 2 tablespoons cajun seasoning, divided (Use more if desired)
  • 1 lb large scallop (about 16)
  • 1 large head of garlic, cut in half crosswise
  • 6 roma tomatoes, cut in half
  • 8 ounces fresh asparagus, trimmed
  • 12 ounces angel hair pasta, cooked according to package directions
  • 1/4 cup chopped fresh parsley

Method

  1. Use Pam for Grilling Spray to coat the grill grate, your utensils, and two large metal skewers.
  2. Heat your outdoor grill to a medium temperature.
  3. In a heavy saucepan, combine the heavy cream with 1 tablespoon of the Cajun seasoning, whisking them together.
  4. Place the saucepan on the grill and let the mixture simmer for about 5 minutes, stirring often, until it has reduced a little.
  5. Take the prepared skewers and thread the scallops onto them.
  6. Generously sprinkle the remaining Cajun seasoning over the skewered scallops and set them aside.
  7. Coat the garlic halves, tomato halves, and asparagus spears thoroughly with cooking spray.
  8. Grill the vegetables until they have clear grill marks on each side, then remove and allow them to cool.
  9. Grill the seasoned scallops for approximately 4 minutes per side, until they turn opaque.
  10. Once cool, squeeze the garlic cloves from their skins and chop them, then chop the grilled tomatoes.
  11. Slice the grilled asparagus on a diagonal.
  12. In a large bowl, combine the chopped vegetables, grilled scallops, hot cooked pasta, the Cajun cream sauce, and the chopped parsley, tossing everything together.
  13. If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to avoid burning.
  14. Before grilling, trim the tough woody ends from the asparagus stalks.
  15. For easier grilling, you can use toothpicks to secure the asparagus stalks together into a raft.
  16. Serve the dish immediately.

Nutrition (per serving)

Sodium481200 mg

Recipe details

CategoryVegetable
Cuisineitalian
AuthorManami