Easy Dinners With Shrimp and Chicken Creamy

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ThisCajun chicken and shrimp pasta is indulgently creamy and packed with spicy flavours. It's also ready in just 25 minutes, so you can have a restaurant-worthy dinner on the table super quickly.

Spicy shrimp and bits of juicy chicken smothered in a creamy sauce with a Cajun twist — this is what you can expect from this cajun chicken shrimp pasta recipe.

This deliciously creamy pasta sauce is rich and indulgent and the perfect quick and easy dinner to cook at the end of a hectic day.

Shrimp and chicken in the same pasta dish may sound like a lot, but you'll definitely change your mind once you try it. It's the ultimate protein combo for a creamy sauce!

Why you'll love this cajun chicken and shrimp pasta

• It's super creamy and flavourful. The Cajun-style flavours blend beautifully with the creamy sauce.
• It's ready in 25 minutes. You can easily have a restaurant-worthy pasta dish on your table quicker than ordering a takeaway.
• It's very easy to customize. Add tomato paste, spinach and any other veggies you want to make this Cajun alfredo truly yours.

What goes into this creamy cajun pasta?

Olive oil + butter — This is the perfect combination to cook your shrimp and chicken in. That's because you get the high smoking point and the creaminess of the butter in one go.

Shrimp (prawns) — Raw shrimp that's been peeled and deveined is best for this recipe. You can also use frozen shrimp, but make sure you thaw it in cold water and pat dry before coating it in the Cajun seasoning.

Chicken — Cut your chicken breast into bite-sized pieces so it cooks evenly. You can also use boneless, skinless chicken thighs for extra flavour.

Cajun seasoning — You can easily make your own Cajun seasoning but store-bought is also fine.

To make your own, mix 1 tablespoon of garlic powder, paprika, onion powder and dried oregano, then add ½ teaspoon cayenne pepper and black pepper.

Garlic — Freshly chopped garlic is always best in creamy pasta sauces so you get the best flavour.

White wine — Any dry white wine would work in this pasta sauce. I generally go with Pinot Grigio or Sauvignon Blanc. If you don't cook with alcohol, you can use chicken stock instead.

Grated parmesan — Freshly grated parmesan is always best; make sure you reserve some for sprinkling on individual bowls before serving.

Pasta — Fettucine or linguine are perfect for this cajun chicken pasta recipe, but you can also use short pasta like penne.

How to make creamy cajun chicken pasta

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.

Lower the heat and stir in the cream. 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 pasta with sauce.

Season to taste and serve immediately.

Recipe notes and tips

• You can make this Cajun alfredo with rotisserie chicken. Simply cook the shrimp as instructed, then skip to the garlic. Add the shredded rotisserie chicken to the pan at the end.
• This chicken cajun pasta is best served immediately, and I don't recommend reheating it.
• The pasta is not very spicy, but it does have a bit of a kick. If you want to make it fiery, add some dried chilli flakes with the garlic.
• If the pasta looks too dry, add some of the reserved pasta water until you reach the desired consistency.

If you liked this cajun chicken and shrimp pasta, you might also like some of my other creamy pasta recipes:

• Creamy Rasta Pasta Recipe
• Creamy Tomato Spinach Pasta
• Chicken and Chorizo Pasta
• Creamy Lemon Gruyere Pasta
• Creamy Lemon Chicken Pasta

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 300 g (10.5 oz) linguine
• 1 tablespoon olive oil
• 30 g (2 tablespoons) unsalted butter, divided
• 3 tablespoons cajun seasoning
• 225 g (½ lb) raw shrimp (prawns)
• 450 g (1 lb) chicken breast fillets, cut into bite-size pieces
• 2 large garlic cloves, finely chopped
• 75 ml (⅓ cup) dry white wine
• 200 ml (1 cup) double cream
• 30 g (⅓ cup) parmesan, grated
• Salt and pepper to taste

Instructions

1. 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.
2. Meanwhile, coat the shrimp and chicken in 1 tablespoon of Cajun spice each.
3. 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.
4. 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.
5. 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. Allow it to bubble for 1-2 minutes until it thickens, then turn off the heat and stir in the grated parmesan.
6. 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 pasta with sauce. Season to taste and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 657 Total Fat: 35g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 246mg Sodium: 866mg Carbohydrates: 29g Fiber: 2g Sugar: 2g Protein: 51g

Nutritional information is an estimate provided by an online nutrition calculator.

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Source: https://skinnyspatula.com/cajun-chicken-shrimp-pasta/

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