Description
Creamy, flavorful Cajun pasta with succulent shrimp and tender chicken in a rich Cajun cream sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 pound pasta (fettuccine, linguine, or penne work well)
- 8 tablespoons (1 stick) unsalted butter
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 4 cups heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
- Salt and black pepper to taste
Instructions
- Season the Shrimp: In a medium bowl, toss the shrimp with 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using). Season with salt and black pepper to taste.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (in batches if needed). Cook for 2-3 minutes per side, or until pink and opaque. Set aside.
- Season the Chicken: In a separate bowl, toss the chicken pieces with 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and black pepper to taste.
- Cook the Chicken: In the same skillet, add the seasoned chicken. Cook over medium-high heat for 5-7 minutes, or until cooked through (internal temperature reaches 165°F/74°C). Set aside with the shrimp.
- Cook the Pasta: While cooking the chicken, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and bell peppers and cook for another 3-5 minutes, until tender-crisp.
- Make the Cajun Cream Sauce: Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally.
- Add the Cheese: Stir in the Parmesan cheese until melted and the sauce is smooth.
- Season the Sauce: Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Combine Everything: Add the cooked pasta, shrimp, and chicken to the skillet with the Cajun cream sauce. Toss gently to coat.
- Serve: Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese, if desired.
Notes
- Adjust the amount of Cajun seasoning and cayenne pepper to your spice preference.
- Feel free to add other vegetables like mushrooms, spinach, or sun-dried tomatoes.
- Experiment with different cheeses like mozzarella, provolone, or Asiago.
- Scallops or crawfish can be substituted for shrimp.
- For a lighter version, use half-and-half instead of heavy cream.
- Homemade Cajun seasoning can be made by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- The shrimp, chicken, and sauce can be prepared ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes