Spicy Cajun Pasta (Print)
Cajun-seasoned chicken and shrimp pair with bell peppers and a creamy Parmesan sauce for a quick, flavorful meal.
# Ingredients:
01 -
¾ cup heavy cream or Half & Half.
02 -
¾ cup shredded Parmesan cheese.
03 -
¾ cup white wine.
04 -
1 garlic clove, finely chopped.
05 -
1 cup chicken stock or broth.
06 -
1 tbsp. Cajun spice mix.
07 -
3 tbsp. olive oil.
08 -
1 lb. shrimp, peeled and cleaned.
09 -
1 lb. chicken thighs, boneless and skinless, chopped small.
10 -
2 large bell peppers, sliced into strips.
11 -
1 big onion, sliced thin after halving.
12 -
¾ lb. fettuccine or any pasta, uncooked.
13 -
Fresh parsley for topping.
# Steps:
01 -
Boil the pasta in salted water until just firm to the bite. Drain it and leave it aside.
02 -
Sauté the shrimp and chicken with the Cajun seasoning in oil until fully cooked. Take them out of the pan when done.
03 -
In the same pan, soften the onions and bell peppers for around 5 minutes, then remove them.
04 -
Cook down the wine and chicken broth until most of it’s gone. Stir in cream, Parmesan, and garlic until the sauce is rich and smooth.
05 -
Mix the vegetables, pasta, and proteins back into the pan. Coat everything in the sauce and top with parsley.
# Notes:
01 -
Choose wild shrimp for better flavor.
02 -
Chicken thighs stay juicier compared to breasts.
03 -
Let the sauce reduce well for the right consistency.