Description
This Cajun Chicken and Shrimp Pasta is a flavorful and creamy dish combining tender chicken breast pieces and succulent shrimp seasoned with bold Cajun spices, tossed with linguine in a rich garlic cream sauce. Ready in just 25 minutes, it’s perfect for a weeknight dinner packed with a punch of Southern-inspired zest.
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 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
- Cook 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, reserving a small cup of pasta water.
- Season Proteins: In a bowl, toss the shrimp and chicken pieces with the Cajun seasoning, ensuring they are evenly coated. Season with additional salt and pepper to taste.
- Sauté Chicken and Shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken pieces first and cook for about 5 minutes until they begin to brown and are nearly cooked through. Add the shrimp and sauté for another 2-3 minutes until the shrimp turn pink and the chicken is fully cooked. Remove chicken and shrimp from the skillet and set aside.
- Make Sauce: 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. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, approximately 2-3 minutes.
- Add Cream and Cheese: Reduce the heat to medium-low and stir in the double cream. Let the cream warm through for 2 minutes, then stir in the grated parmesan cheese until the sauce is smooth and slightly thickened. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Combine and Serve: Return the cooked chicken and shrimp to the skillet, toss well to coat with the creamy sauce. Add the drained linguine and gently mix everything together to combine well. Adjust seasoning with salt and pepper if needed. Serve immediately, garnished optionally with extra parmesan or fresh herbs.
Notes
- For extra heat, sprinkle in additional Cajun seasoning or a pinch of cayenne pepper.
- Dry white wine can be substituted with chicken broth if preferred.
- Use fresh parmesan for best flavor, and avoid pre-grated which may not melt as smoothly.
- Reserve some pasta water to adjust sauce thickness for optimal creaminess.
- Ensure not to overcook shrimp to maintain tenderness.
