Description
A delectable Cajun Chicken and Shrimp Pasta that packs a punch of flavor with tender chicken, succulent shrimp, and creamy, spicy cajun sauce all tossed with linguine. Perfect for a quick yet impressive dinner, this dish combines rich flavors that are comforting yet bold.
Ingredients
Units
Scale
Pasta
- 300 g (10.5 oz) linguine
- Salt (for boiling pasta)
Meat
- 225 g (1/2 lb) raw shrimp (prawns), peeled and deveined
- 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
Spices & Seasoning
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
Sauce
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
- 2 large garlic cloves, finely chopped
- 75 ml (1/3 cup) dry white wine
- 200 ml (1 cup) double cream
- 30 g (1/3 cup) parmesan, grated
Instructions
- Cook the Pasta
Bring a large pot of water to a boil and salt it generously. Cook the pasta al dente according to the package instructions. Reserve 1-2 cups of the pasta water before draining the pasta. - Prepare Shrimp and Chicken
Coat the shrimp and chicken pieces with 1 tablespoon of Cajun seasoning each to ensure the flavors are evenly distributed. - Cook the Shrimp
Heat the olive oil in a large pan or Dutch oven over medium heat and melt half of the butter. Add the seasoned shrimp and cook for 3-4 minutes, flipping them halfway through until they are pink and cooked through. Remove the shrimp from the pan and set aside. - Cook the Chicken
Using the same pan, add the seasoned chicken and cook for 5-6 minutes until it is fully cooked and slightly golden. Remove the chicken from the pan and set it aside. - Create the Sauce
Add the remaining butter to the pan along with the chopped garlic and cook for 1 minute until fragrant. Deglaze the pan with the dry white wine, scraping the bottom to release the flavorful bits stuck to it. Add the remaining tablespoon of Cajun seasoning, reduce the heat, and stir in the double cream. If the sauce seems too thick, add some reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency. - Thicken and Flavor the Sauce
Allow the sauce to simmer and bubble for 1-2 minutes to thicken slightly. Turn off the heat and stir in the grated parmesan cheese until melted and incorporated. - Combine Everything
Add the cooked chicken and shrimp back to the pan and stir to coat them in the sauce. Toss the drained pasta into the pan with the sauce, ensuring that the sauce coats every strand of pasta evenly. Adjust the seasoning with salt and pepper to taste. - Serve
Serve the pasta immediately, garnished with additional parmesan or fresh herbs if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or red chili flakes to the Cajun seasoning.
- Substitute heavy cream for double cream if unavailable. For a lighter option, you can use half-and-half.
- If you don’t want to use wine, deglaze the pan with chicken broth instead.
- Reserve more pasta water than you think you’ll need, as it can help adjust the sauce consistency as needed.
- This dish pairs well with a fresh green salad or garlic bread on the side.
Nutrition
- Serving Size: 1 plate
- Calories: 570
- Sugar: 2.5 g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 215 mg
