Cajun Chicken and Shrimp Fettuccine Alfredo:
Ingredients:
2 chicken breasts (boneless, skinless), cut into strips
12 oz (340g) shrimp, peeled and deveined
12 oz (340g) fettuccine pasta
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (120ml) chicken broth
1 cup (240ml) heavy cream
1 cup (100g) grated Parmesan cheese
2 tbsp butter
3 cloves garlic, minced
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente (about 8-10 minutes).
Drain and set aside, reserving a small amount of pasta water in case you need to thin the sauce later.
Season the Chicken and Shrimp:
In a small bowl, mix the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Season the chicken strips and shrimp evenly with the seasoning mix.
Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken strips and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Shrimp:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside with the chicken.
Make the Alfredo Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
Stir in the heavy cream and let it simmer for 3-4 minutes until it begins to thicken.
Gradually whisk in the grated Parmesan cheese until smooth and creamy. If the sauce gets too thick, add a bit of reserved pasta water to reach the desired consistency.
Combine:
Add the cooked fettuccine pasta, chicken, and shrimp to the skillet with the Alfredo sauce. Toss to coat the pasta and protein evenly in the creamy sauce.
Serve:
Plate the Cajun Chicken and Shrimp Fettuccine Alfredo. Garnish with fresh parsley and an extra sprinkle of Parmesan if desired.
Tips:
For an extra kick, add a few dashes of hot sauce or extra Cajun seasoning.
You can substitute the fettuccine with another pasta shape if preferred, such as penne or linguine.
If you like a thicker sauce, add more Parmesan or reduce the cream slightly.
Enjoy your creamy and flavorful Cajun Chicken and Shrimp Fettuccine Alfredo!