Creole Garlic Alfredo over Cheese Stuffed Tortellini w/Cajun Shrimp & Scallops

Creole Garlic Alfredo over Cheese Stuffed Tortellini w/Cajun Shrimp & Scallops


Ingredients:
1 pkg of Tortellini or Tortelloni with cheese (see my recipe in my new book to make from scratch)
Salt to boil
Alfredo Sauce:
2 T Butter
2 T All purpose Flour
1 C Milk
½ C Half & Half or Heavy Whipping Cream
3 T Minced Garlic
¾ C Grated Parmesan Cheese
½ C Shredded Parmesan Cheese
1 T Butter
Creole Seasonings for sauce:
1 T Salt
2 tsp Onion & Garlic Powder
1 T Paprika
2 tsp Basil and Thyme
2 tsp Black Pepper
1 tsp Cayenne Pepper
1lb Shrimp (peeled & deveined)
6-8 Large Scallops
2 C Fresh Spinach (whole, leave stems)
1 T Butter
1 T Oil
Cajun Seasonings for Shrimp:
1 T Salt
2 T Cayenne Pepper
1 tsp Garlic Powder, Onion Powder
2 tsp Dried Marjoram
2 tsp Rosemary
1 T Black Pepper

Directions:
1. Make pasta according to package. Do not overcook. Add your spinach last 2 mins of cooking to the tortellini and stir til wilted. When done, drain and set aside to hold shape of tortellini and keep dish warm.
2. In a saucepan make your #Sauce: Add butter & flour to make a roux. Over High heat blend butter and flour for 1 min tops. Add your garlic to the roux. Cook 1 additional min. Immediately add milk. Whisk well. Next add half and half and 1 T butter. Continue whisking for 2 mins over high until boiling and sauce thickens. Lower heat to Med Low. Add Creole seasonings and cheese, stir until blended. Pour over your pasta and keep warm.
3. #Shrimp: In a separate pan add butter. Add a dash of salt only here to shrimp. Over Med, place shrimp in pan. Cook for 2 mins then add your Cajun seasonings. Cook until done about 3 full mins. Keep warm.
4. #Scallops: In same pan add oil. Dry and season scallops with a dash of salt only. Pan sear on Med High for 2-3 mins per side until nicely browned and cooked through.
5. Add your pasta to a plate and place Shrimp & Scallops on top. You can pour more sauce over entire dish for fuller flavor. Enjoy!!