Description
This Cajun Chicken and Shrimp Pasta combines tender chicken breast and succulent shrimp with a creamy, spicy sauce over perfectly cooked linguine. Infused with bold Cajun seasoning and topped with parmesan, this dish offers a delightful mix of flavors that’s quick to prepare, making it an ideal weeknight dinner.
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 the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- Prepare the Protein: Season the chicken pieces and shrimp with 3 tablespoons of Cajun seasoning, salt, and pepper to taste. This will infuse the proteins with bold Cajun flavors.
- Sear the Chicken and Shrimp: In a large skillet, heat 1 tablespoon of olive oil and half the butter over medium-high heat. Add the chicken pieces first, cooking until golden and cooked through, about 5-7 minutes. Remove chicken from pan and set aside. Then add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside with the chicken.
- Sauté the Garlic: Lower the heat to medium and add the remaining butter to the skillet. Add the finely chopped garlic and cook gently until fragrant, about 1 minute, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by about half to concentrate flavor.
- Make the Cream Sauce: Stir in the double cream and allow the sauce to simmer for 3-4 minutes until it starts to thicken slightly.
- Combine Pasta and Protein: Return the cooked chicken and shrimp to the skillet, then add the cooked linguine. Toss everything together to coat the pasta thoroughly with the creamy Cajun sauce.
- Add Parmesan and Serve: Sprinkle the grated parmesan over the pasta and toss again just before serving to meld the flavors and add a cheesy finish.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- If you prefer less heat, reduce Cajun seasoning quantity to taste.
- You can substitute double cream with half-and-half for a lighter sauce.
- Use freshly grated parmesan for the best flavor and texture.
- This dish pairs well with a crisp green salad and crusty bread.
