Description
A flavorful Cajun Chicken and Shrimp Pasta combining succulent chicken breast and tender shrimp seasoned with spicy Cajun blend, tossed with linguine in a creamy parmesan sauce enriched with garlic and white wine. This quick and delicious dish is perfect for a weeknight dinner, delivering a creamy, spicy taste of the South with every bite.
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 (⅓ cup) dry white wine
- 200 ml (1 cup) double cream
- 30 g (⅓ cup) parmesan, grated
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
- Season the Proteins: In a bowl, toss the shrimp and chicken pieces with the Cajun seasoning, ensuring they are well coated. Season additionally with salt and pepper to taste.
- Sauté the Chicken and Shrimp: Heat half the butter (1 tablespoon) and olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until starting to brown. Add the shrimp and continue cooking for an additional 3-4 minutes until both are cooked through and slightly caramelized. Remove the proteins from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Pour in the dry white wine and let it reduce by half, about 2-3 minutes, scraping any browned bits from the pan.
- Add Cream and Cheese: Stir in the double cream and bring the sauce to a gentle simmer. Add the grated parmesan and stir continuously until melted and the sauce thickens slightly, about 3-4 minutes.
- Combine and Serve: Return the cooked chicken and shrimp to the sauce, tossing to coat well. Add the drained linguine and toss all ingredients together, adding a splash of reserved pasta water if the sauce is too thick. Heat through for 1-2 minutes, adjust seasoning with salt and pepper if needed, then serve immediately.
Notes
- For extra spice, add a pinch of cayenne pepper or red chili flakes to the Cajun seasoning.
- Use freshly grated parmesan for best flavor.
- Reserve some pasta water to adjust sauce consistency if needed.
- You can substitute linguine with fettuccine or penne if preferred.
- Double cream can be replaced with heavy cream but the sauce thickness may vary slightly.
