Description
This Cajun Chicken and Shrimp Pasta is a flavorful and creamy dish featuring tender chicken breast and juicy shrimp, all tossed in a spicy Cajun-seasoned sauce with garlic, white wine, and parmesan. Perfect for a quick and satisfying dinner, this recipe combines the zest of Cajun spices with the richness of double cream for a delightful pasta 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
Seasoning & Fats
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
Sauce
- 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. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving some pasta water if needed.
- Prepare Chicken and Shrimp: Season the chicken pieces and shrimp with the Cajun seasoning, salt, and pepper, ensuring they are evenly coated for full flavor.
- 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 they start to brown and are nearly cooked through, about 5-6 minutes. Remove and set aside. In the same skillet, add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
- Make the Sauce: Reduce the heat to medium. Add the remaining 1 tablespoon butter to the skillet. Sauté the chopped garlic until fragrant, about 1 minute, being careful not to burn it. Pour in the dry white wine and allow it to simmer for 2-3 minutes, reducing slightly and enhancing the flavor.
- Add Cream and Cheese: Pour in the double cream and stir to combine. Allow the mixture to simmer gently until it thickens slightly, about 3-4 minutes. Stir in the grated parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste.
- Combine Everything: Return the cooked chicken and shrimp to the skillet, tossing to coat in the creamy sauce. Add the drained linguine and gently mix until all the components are well incorporated and heated through. If the sauce is too thick, add a little reserved pasta water to loosen it up.
- Serve: Divide the Cajun Chicken and Shrimp Pasta among plates, garnish with additional parmesan or fresh herbs if desired, and serve immediately for a delicious, hearty meal.
Notes
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- Use fresh shrimp and chicken for the best flavor and texture.
- Reserve some pasta water to adjust sauce consistency if needed.
- Dry white wine adds depth to the sauce; substitute with chicken broth if avoiding alcohol.
- For a lighter version, substitute double cream with half-and-half or a cream alternative.
