Creamy Cajun Shrimp and Chicken Pasta: A Flavorful Delight

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts, cut into bite‑size pieces
• 12 large shrimp, peeled and deveined
• 12 oz (340 g) fettuccine or linguine

Sauce & Marinade

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup dry white wine (optional)

Seasonings & Aromatics

• 2 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Fresh Finish

• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest (optional)

Instructions

Cooking Process

1. Cook the Pasta. Add the fettuccine to the boiling water and cook al dente according to package instructions (usually 9‑11 minutes). Reserve ½ cup of pasta water before draining; this starchy liquid will help thicken the sauce later.
2. Sear the Chicken. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. When the oil shimmers, add the chicken pieces in a single layer. Cook without moving for 4‑5 minutes until a deep golden crust forms, then flip and sear the other side for another 4 minutes. Transfer the chicken to a plate and keep warm.
3. Sauté Shrimp & Aromatics. In the same skillet, add a splash more oil if needed, then drop in the seasoned shrimp. Cook for 2‑3 minutes per side until they turn pink and opaque. Remove and set aside with the chicken. Reduce the heat to medium and add the minced garlic; sauté for 30 seconds until fragrant, being careful not to burn.
4. Build the Cream Sauce. Deglaze the pan with ¼ cup white wine, scraping up browned bits. Let it reduce by half (about 1‑2 minutes). Stir in the heavy cream, then whisk in the grated Parmesan until smooth. Add the remaining 1 tbsp Cajun seasoning and adjust salt and pepper to taste. Let the sauce simmer gently for 3‑4 minutes; it should thicken enough to coat the back of a spoon.
5. Combine Everything. Return the chicken and shrimp to the skillet, tossing them in the sauce. Add the cooked pasta, the reserved pasta water, and toss everything together over low heat for 1‑2 minutes so the noodles absorb the flavors. The sauce should cling to each strand, creating a glossy finish.