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Cajun Chicken and Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Description

This Cajun Chicken and Shrimp Pasta blends succulent spiced chicken and shrimp with a creamy, flavorful sauce served over linguine. A quick and vibrant dish perfect for weeknight dinners, combining bold Cajun seasoning with a rich Parmesan cream sauce.

Ingredients

Pasta

  • 300 g (10.5 oz) linguine
  • Salt (for boiling pasta)

Proteins

  • 225 g (½ lb) raw shrimp (prawns), peeled and deveined
  • 450 g (1 lb) chicken breast fillets, cut into bite-size pieces

Seasonings and Oils

  • 3 tablespoons Cajun seasoning
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 30 g (2 tablespoons) unsalted butter, divided

Sauce

  • 2 large garlic cloves, finely chopped
  • 75 ml (⅓ cup) dry white wine
  • 200 ml (1 cup) double cream
  • 30 g (⅓ cup) parmesan, grated

Instructions

  1. 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, reserving some pasta water.
  2. Prepare the proteins: Season the chicken pieces and shrimp with the Cajun seasoning, salt, and pepper evenly. This will infuse the proteins with robust Cajun flavors.
  3. Sauté chicken and shrimp: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove and set aside. In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the chicken.
  4. Make the sauce: Reduce heat to medium, add the remaining 1 tablespoon unsalted butter to the skillet. Sauté finely chopped garlic until fragrant, about 1 minute. Pour in the dry white wine and let it simmer for 2-3 minutes until slightly reduced.
  5. Add cream and cheese: Stir in the double cream and bring to a gentle simmer. Add grated parmesan and stir until the cheese melts and the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
  6. Combine all components: Return the cooked chicken and shrimp to the skillet with the sauce. Add the drained linguine and toss everything gently to coat the pasta with the creamy Cajun sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
  7. Serve: Serve the Cajun chicken and shrimp pasta hot, garnished with additional parmesan or fresh herbs if desired.

Notes

  • For extra heat, add a pinch of cayenne pepper or extra Cajun seasoning to the sauce.
  • Use fresh shrimp for the best texture and flavor.
  • If dry white wine is unavailable, use chicken broth as a substitute.
  • Double cream can be substituted with heavy cream if preferred.
  • Save some pasta water; it helps to loosen the sauce and improve texture.

Find it online: https://slsrecipes.com/cajun-chicken-and-shrimp-pasta-recipe-2/