Cajun Shrimp Chicken Pasta (Print Version)

A hearty pasta with shrimp, chicken, sausage, bell peppers and creamy tomato sauce.

# Ingredients:

→ Pasta

01 - 340 g linguine

→ Seafood

02 - 10 to 12 large shrimp, peeled, deveined, tails removed

→ Meat

03 - 2 andouille sausage links, sliced into 1.25 cm pieces
04 - 1 boneless chicken thigh, cut into bite-sized pieces

→ Vegetables

05 - 1 medium onion, diced
06 - 120 ml diced tomatoes
07 - 240 ml mixed bell peppers, diced
08 - 4 cloves garlic, minced

→ Dairy & Fats

09 - 30 g unsalted butter, divided
10 - 30 ml extra virgin olive oil
11 - 120 ml heavy cream

→ Seasonings & Aromatics

12 - 1 tablespoon smoked paprika
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon dried thyme

→ Sauces

17 - 1 teaspoon Worcestershire sauce
18 - 240 ml chicken broth
19 - 1 tablespoon tomato paste

→ Garnish

20 - Chopped fresh parsley, for garnish
21 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
02 - Season shrimp with salt and pepper. In a large sauté pan, melt 15 g butter over medium-high heat. Cook shrimp for 2 minutes per side until opaque and cooked through. Remove and reserve.
03 - Season chicken pieces with salt and pepper. In the same pan, add olive oil. Sauté chicken over medium-high heat for about 5 minutes until cooked through. Remove and reserve.
04 - Add andouille sausage slices to the pan and brown on both sides. Remove and reserve.
05 - Reduce heat to medium. Add remaining butter to the pan and sauté diced onions and bell peppers for 4 minutes until softened.
06 - Stir in minced garlic, smoked paprika, garlic powder, onion powder, dried oregano, and thyme. Cook for 1 minute until fragrant.
07 - Add tomato paste and diced tomatoes. Stir to combine. Pour in Worcestershire sauce and chicken broth, bring to a gentle simmer.
08 - Reduce heat to low and stir in heavy cream. Simmer 2 to 3 minutes, allowing the sauce to slightly thicken.
09 - Return cooked linguine, sausage, chicken, and shrimp to the pan. Toss thoroughly to coat in sauce. Adjust seasoning with additional salt and black pepper if needed.
10 - Garnish with chopped fresh parsley and serve immediately.

# Notes:

01 - For maximum flavor, prepare all proteins and vegetables in advance to streamline the cooking process.

Back