Description
This Cajun Chicken and Shrimp Pasta is a flavorful and quick meal perfect for weeknights. Featuring tender chicken breast and juicy shrimp seasoned with Cajun spices, sautéed with garlic, and tossed in a creamy parmesan sauce, all served over linguine pasta. The dish balances spicy and creamy elements for a rich and satisfying taste.
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 Sauce
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
- 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
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- Season the proteins: In a bowl, toss the chicken pieces and shrimp with the Cajun seasoning, ensuring all pieces are evenly coated. Add salt and pepper to taste.
- Sauté the chicken and shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces first and cook until they start to brown and are nearly cooked through, about 4-5 minutes. Add the shrimp and cook for an additional 2-3 minutes until they turn pink and opaque. Remove the chicken and shrimp from the skillet and set aside.
- Make the sauce base: In the same skillet, add the remaining 1 tablespoon of butter and the finely chopped garlic. Sauté the garlic for about 1 minute until fragrant but not browned.
- Deglaze with white wine: Pour in the dry white wine to deglaze the pan, scraping any brown bits from the bottom. Allow it to simmer for 2-3 minutes until the wine is reduced by half.
- Add cream and parmesan: Stir in the double cream and grated parmesan. Allow the sauce to simmer gently, stirring frequently, until it thickens slightly, about 4-5 minutes.
- Toss everything together: Return the cooked chicken and shrimp to the skillet with the sauce. Add the drained linguine and toss everything together gently to combine and coat the pasta evenly with the sauce. Cook for another 1-2 minutes to heat through.
- Serve: Adjust seasoning with salt and pepper if necessary. Serve the Cajun chicken and shrimp pasta hot, garnished with additional parmesan or fresh herbs if desired.
Notes
- You can substitute the shrimp with prawns or scallops if preferred.
- Adjust the amount of Cajun seasoning according to your spice tolerance.
- If you do not have double cream, heavy cream is a good alternative.
- For a dairy-free version, omit the parmesan and use coconut cream instead of double cream.
- To add some vegetables, consider tossing in sliced bell peppers or spinach during the sauce preparation.
