Description
A rich, creamy Cajun-style pasta loaded with tender shrimp, juicy chicken, and colorful bell peppers, all tossed in a slightly spicy, velvety cream sauce. It’s a comforting, bold, and flavor-packed dish that’s perfect for any night of the week.
Ingredients
- 12 ounces linguine or fettuccine
- 1 tablespoon salt (for boiling water)
- ½ pound medium shrimp, peeled and deveined
- ½ pound boneless, skinless chicken breast, cut into bite‑sized pieces
- 1 tablespoon Cajun seasoning, divided
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil (for sautéing)
- 2 tablespoons unsalted butter
- 2 tablespoons all‑purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Optional garnishes: chopped fresh parsley, grated Parmesan cheese, sliced green onions
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserve ½ cup pasta water, then drain and toss pasta with olive oil.
- Season shrimp and chicken with ½ tablespoon Cajun seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, cook shrimp for 2–3 minutes per side until pink. Remove and set aside.
- Add remaining olive oil to skillet. Sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook 1 minute. Remove and set aside.
- Melt butter in skillet over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and heavy cream until smooth. Stir in Parmesan, remaining Cajun seasoning, smoked paprika, and cayenne (if using). Simmer 2–3 minutes until slightly thickened.
- Return shrimp, chicken, and vegetables to the skillet. Toss to coat in sauce.
- Add pasta and mix everything together. Loosen sauce with reserved pasta water if needed.
- Serve hot, garnished with parsley, Parmesan, and green onions.
Notes
- Swap pasta with penne or rigatoni for a different texture.
- Half-and-half can replace heavy cream for a lighter version.
- Spinach or mushrooms can be added for more vegetables.
- Increase cayenne or add hot sauce for more heat.
- Store leftovers up to 3 days in the fridge. Reheat gently with a splash of cream or broth.
- Frozen shrimp works well if thawed and dried before cooking.
- Whisk constantly while adding liquid to roux to avoid lumps.
- Gluten-free pasta can be used—watch cook time closely.
- Zucchini, mushrooms, or spinach blend well in this dish.
- Use less Cajun seasoning and skip cayenne for a milder flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 6 g
- Fat: 34 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 34 g
