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Cajun Chicken and Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 34 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Cajun Chicken and Shrimp Pasta is a delightful and flavorful dish combining tender chicken, juicy shrimp, and a spicy Cajun seasoning blend tossed with linguine in a rich, creamy parmesan sauce. Perfect for a quick weeknight dinner, this recipe balances the heat of Cajun spices with the smoothness of cream and butter, creating a satisfying meal packed with protein and bold flavors.

Ingredients

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
  • 2 large garlic cloves, finely chopped

Liquids and Cheese

  • 75 ml (⅓ cup) dry white wine
  • 200 ml (1 cup) double cream
  • 30 g (⅓ cup) parmesan, grated

Instructions

  1. Prepare 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 a little pasta water for the sauce if needed.
  2. Season the protein: Toss the chicken pieces and shrimp with the Cajun seasoning, salt, and pepper to coat evenly for a flavorful base.
  3. Cook the chicken and shrimp: In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. Add shrimp to the same skillet and cook until pink and opaque, around 2-3 minutes per side. Remove shrimp and set aside with chicken.
  4. Sauté garlic and deglaze: Lower the heat to medium and add the remaining 1 tablespoon butter to the skillet. Add chopped garlic and sauté until fragrant, about 1 minute. Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and let it simmer for 2-3 minutes until slightly reduced.
  5. Make the sauce: Stir in the double cream and bring to a gentle simmer. Allow the sauce to thicken slightly, stirring occasionally, for approximately 3-5 minutes.
  6. Combine everything: Return the cooked chicken and shrimp to the skillet with the sauce, stir to coat well over low heat. Add the drained linguine and toss everything together gently. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  7. Finish with parmesan: Remove the skillet from heat and stir in the grated parmesan cheese until melted and evenly distributed.
  8. Serve: Divide the pasta among plates, garnish as desired, and serve immediately while hot.

Notes

  • Use peeled and deveined shrimp for easier cooking and consumption.
  • Adjust the amount of Cajun seasoning to suit your preferred spice level.
  • Dry white wine adds depth to the sauce but can be omitted or substituted with chicken broth if preferred.
  • Reserve some pasta water to adjust sauce consistency as needed.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

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