Description
A flavorful Cajun Chicken and Shrimp Pasta combining tender chicken breast and succulent shrimp tossed in a creamy, spicy Cajun sauce, served over perfectly cooked linguine for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
- Salt (for boiling pasta)
Protein
- 225 g (½ lb) raw shrimp (prawns), peeled and deveined
- 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
Seasonings and Fats
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
Other Ingredients
- 2 large garlic cloves, finely chopped
- 75 ml (â…“ cup) dry white wine
- 200 ml (1 cup) double cream
- 30 g (â…“ cup) parmesan, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
- Season Protein: In a bowl, combine chicken pieces and shrimp with Cajun seasoning, salt, and pepper. Toss to coat evenly.
- Sauté Chicken and Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside. Add shrimp to the same skillet and cook until pink and opaque, about 2-3 minutes. Remove and set aside with chicken.
- Prepare Sauce: In the same skillet, reduce heat to medium. Add remaining 1 tablespoon butter and finely chopped garlic. Sauté until fragrant, about 1 minute. Pour in dry white wine and let it simmer until reduced by half, about 2-3 minutes.
- Add Cream and Cheese: Pour in double cream and bring to a gentle simmer. Stir in grated parmesan cheese until melted and sauce is creamy.
- Combine all Ingredients: Return cooked chicken and shrimp to the skillet. Toss to coat with the sauce. Add cooked linguine and mix thoroughly until pasta is evenly coated with the creamy Cajun sauce.
- Serve: Season with additional salt or pepper if needed. Serve immediately garnished with extra parmesan or chopped parsley if desired.
Notes
- For a spicier kick, add crushed red pepper flakes to the seasoning.
- Double cream can be substituted with heavy cream or half-and-half for a lighter version.
- Use fresh parsley for garnish to enhance flavor and presentation.
- Make sure not to overcook shrimp to keep it tender.
- Leftovers can be stored in the refrigerator for up to 2 days.
