Sunday, March 11, 2007

Scalloped Pasta Jambalaya

1 lb. Fettuccine or linguine

1 Tbs. EV Olive Oil
1/2 link polska kielbasa (I like the turkey version), diced
1 c frozen corn
1 c onion, chopped
2 tsp. Old Bay Seasoning
1 tsp smoked paprika
1 tsp ground cayenne pepper

1/2 c dry white wine
4 oz. Neufchatel cheese
1/2 c cream
5 cloves minced garlic
2 diced Roma tomatoes
1 diced roasted red pepper
1 Tbsp. dried Italian seasoning
1 1/2 c bay scallops


Bring water to a boil & heavily salt it before adding pasta. Prepare according to package directions & drain.

In a nonstick pan, sauté kielbasa, onions & corn over high heat in olive oil. When onions are soft and kielbasa is plump and browned, add seasonings and cook one minute. Empty pan into a bowl to reserve for later.

Deglaze pan with white wine. Add cheese & stir until melted. Add cream, garlic, and tomato, and bring to a simmer. Stir in scallops, red pepper & seasoning. Simmer until scallops are just cooked through.

Combine sauce, kielbasa mixture & pasta in pasta pot and toss to combine. Serve immediately.

My two cents:
I came across an alfredo recipe using cream cheese, and I wanted to give it a try. Watching Giada's spicy Pasta Diavolo made me crave seafood & pasta, with a little kick. This turned out just the way I imagined it & was a great meal.

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