Description
This Cajun Chicken and Shrimp Pasta is a vibrant and flavorful dish combining tender chicken breast pieces and succulent shrimp, all tossed in a creamy, spicy Cajun sauce with linguine. It’s perfect for a quick, satisfying dinner that packs a punch of southern-inspired flavors in just 25 minutes.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
- Salt (for boiling pasta)
Proteins
- 225 g (½ lb) raw shrimp (prawns), peeled and deveined
- 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
Seasonings & Fats
- 3 tablespoons Cajun seasoning
- Salt and pepper, to taste
- 30 g (2 tablespoons) unsalted butter, divided
- 1 tablespoon olive oil
Additional Flavorings
- 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
- Prepare 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 some pasta water.
- Season proteins: In a bowl, toss the chicken pieces and shrimp with Cajun seasoning, salt, and pepper to coat evenly.
- Cook chicken and shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until golden and cooked through, about 5-6 minutes. Add the shrimp and cook for another 2-3 minutes until pink and opaque. Remove chicken and shrimp from skillet and set aside.
- Sauté garlic: In the same skillet, add remaining 1 tablespoon butter. Add the finely chopped garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Deglaze and make sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2-3 minutes.
- Add cream and parmesan: Lower the heat to medium, then stir in the double cream and grated parmesan. Cook gently, stirring frequently, until the sauce thickens slightly, about 3-4 minutes. Season with additional salt and pepper to taste.
- Combine everything: Return the cooked chicken and shrimp to the skillet with the sauce. Add the drained linguine, tossing well to coat the pasta evenly in the creamy Cajun sauce. If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Serve: Serve the Cajun chicken and shrimp pasta hot, garnished with extra parmesan or fresh parsley if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or red chili flakes when sautéing the garlic.
- If you prefer less creamy sauce, reduce the amount of double cream or substitute with half-and-half.
- You can swap linguine for fettuccine or penne according to your preference.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Use freshly grated parmesan for the best flavor and smooth melting.
