Tuesday, May 17, 2011

Seafood Pasta with lots of basil, thyme, and parsley

If you've been reading this blog, you'll know that I'm always on the lookout for recipes which will use up the herbs that keep growing out of the Aerogarden (which looked like this as of last week)

As you can see, it's a jungle out there, and worse, the more aggressive plants like the basil were choking the light from the smaller plants (believe it or not, all the basil you see in the picture is coming out of just one plant!)

Going to good ol' AllRecipes.Com, I found a recipe for Cajun Seafood Pasta. It used 1 cup of chopped parsley (the parsley in the Aerogarden is still quite anemic, but I still have the potted parsley which grew back from last time), as well as a tablespoon of basil and a tablespoon of chopped thyme. 

So, I started chopping. I was pretty liberal with the basil:

As for the thyme, even after giving a major haircut to both thyme plants, I was able to get a whole tablespoon together.

The recipe called for making a cream sauce, using two cups of real cream. I'm always a little amused by dieters who will eschew ice cream, only to eat bowl after bowl of pasta which probably contains more cream! 

Toss with some fettucine, fresh shrimps and scallops, this was a recipe that was really worthy of the 4 1/2 stars it got from 657 AllRecipes users. I didn't really see where the "Cajun" came in, as even with three kinds of pepper I didn't really taste much of a kick. Still, it tasted really, really good.

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