Cajun Chicken and Shrimp Pasta
This creamy Cajun Chicken and Shrimp Pasta combines tender chicken, juicy shrimp, linguine, and Parmesan in a rich Cajun-seasoned cream sauce with garlic and white wine.
Equipment
- large pot
- large pan or Dutch oven
- kitchen tongs
Ingredients
- 300 g linguine
- 1 tablespoon olive oil
- 30 g unsalted butter, divided
- 2 tablespoons unsalted butter, divided
- 3 tablespoons Cajun seasoning
- 225 g raw shrimp (prawns)
- 450 g chicken breast fillets, cut into bite-size pieces
- 2 large garlic cloves, finely chopped
- 75 ml dry white wine
- 200 ml double cream
- 30 g parmesan, grated
- salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil, salt it well, and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, coat the shrimp and chicken in 1 tablespoon of Cajun spice each.
- Heat the olive oil in a large pan or Dutch oven and melt half of the butter in it. Add the shrimp and cook for 3-4 minutes over medium heat, flipping it halfway. Remove the shrimp from the pan using kitchen tongs and set it aside.
- Add the chicken to the pan and cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and set it aside.
- Add the rest of the butter and garlic and cook for a minute until fragrant. Deglaze the pot with the white wine, add the remaining tablespoon of Cajun seasoning, then lower the heat and stir in the cream. Add some of the reserved pasta water if it looks too dry. Allow it to bubble for 1-2 minutes until it thickens, then turn off the heat and stir in the grated parmesan.
- Add the cooked shrimp and chicken back to the pan and stir to combine. Transfer the cooked pasta to the pan and toss well to coat the pasta with sauce. Season to taste and serve immediately.
Notes
Reserve 1-2 cups of pasta water before draining. Add some of the reserved pasta water to the sauce if it looks too dry. Season to taste and serve immediately.