Imagine succulent pieces of chicken and shrimp mingling with pasta and vibrant bell peppers, all bathed in a rich, subtly spiced cream sauce. That’s what this Cajun Chicken and Shrimp Pasta brings to the table.
Shrimp and Chicken Pasta
This dinner’s origin story? Pure freezer serendipity. I was on a mission to declutter and stumbled upon chicken thighs and some bargain-priced shrimp.
Cajun pasta, a long-forgotten favorite in my household (and a personal obsession of mine with its bold Cajun flavors), suddenly sprang to mind. Before I knew it, the kitchen was alive with the sizzle of chicken and shrimp.
Cajun Chicken and Shrimp Pasta
To bring this dish to life, you’ll need:
Short-cut pasta
Olive oil
Shrimp
Chicken thighs
Yellow onion
Garlic cloves
Bell peppers (various colors)
Heavy cream
Cajun seasoning (either homemade or store-bought)
The process begins with cooking the pasta in generously salted water. Remember to set aside half a cup of that pasta water before draining; you’ll need it later. Once drained, keep the pasta ready. Then, rinse the shrimp and pat them dry on a paper towel-lined surface.
While the pasta cooks, heat a tablespoon of olive oil in a large, deep skillet over medium-high heat.
Arrange the shrimp in a single layer in the skillet and let them cook for 1-2 minutes, just until they start to change color.
Flip the shrimp and cook for another minute, until they’re pink. Then, remove them from the skillet and place them in a medium bowl.
Add the remaining tablespoon of olive oil to the skillet and then add the chicken. Sprinkle a tablespoon of Cajun seasoning over the chicken and stir to coat. Cook over medium-high heat for about 3 minutes, stir, and continue cooking for a few more minutes. Transfer the cooked chicken to the bowl with the shrimp.
Now, add the onion, garlic, and bell peppers to the hot skillet. Cook, stirring, for about 5 minutes, until the onions soften. Add a splash of water to the skillet and scrape up the flavorful browned bits from the bottom. Transfer the cooked vegetables to the bowl with the chicken and shrimp.
Spicy Cajun Pasta
Introduce the cream into the skillet, followed by the spices. Whisk them together thoroughly. Let the mixture simmer, allowing the sauce to thicken slightly—this should only take a couple of minutes.
While the cream warms, make sure to scrape up any remaining flavorful bits that might be clinging to the bottom of the pan.
Toss the cooked pasta into the sauce, ensuring it’s well coated.
If the pasta appears dry, add a dash of the reserved pasta water to moisten it.
Now, incorporate the shrimp, chicken, and vegetables into the pasta, mixing everything until well combined. Take the skillet off the heat and serve immediately, garnished with chopped fresh parsley, if you like.
For those craving more Cajun-inspired heat, roasted Cajun Potatoes make a fantastic side dish for practically any meal.
They’re also delicious when diced and served with a soft-boiled egg on top, or nestled into egg burritos alongside sausage or bacon.
And, might I add, these potatoes are absolutely divine with a side of Cajun Dipping Sauce. Pair them with some Cajun Steak Bites for a quick and incredibly tasty dinner.
Lastly, be sure to bookmark Jambalaya Pasta. This one-pot wonder is a saucy, satisfying weeknight meal you won’t soon forget!
Cajun Chicken and Shrimp Pasta
Experience the delight of tender chicken and shrimp, perfectly combined with pasta and a medley of colorful bell peppers, all enveloped in a creamy, subtly spicy Cajun sauce.
Ingredients
1 pound short pasta (fusilli, bowtie, rotini, penne, etc.)
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
1 pound chicken thighs, cut into 1-inch pieces
1 small yellow onion, finely chopped (about ¾ cup)
3 garlic cloves, minced
2 bell peppers (assorted colors), diced (about 2 cups)
1 cup heavy cream
2-3 tablespoons Cajun seasoning (adjust to your spice preference)
Instructions
- Cook the pasta in well-salted boiling water. Reserve ½ cup of the pasta water, then drain the pasta and set it aside. Rinse the shrimp and pat them dry with paper towels.Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes, until they begin to change color. Flip the shrimp and cook for another minute, until pink. Transfer the cooked shrimp to a bowl.
- Add the remaining tablespoon of oil to the skillet, then add the chicken. Sprinkle with 1 tablespoon of Cajun seasoning and stir to coat. Cook for 3 minutes, stir, and continue cooking for a few more minutes, until the chicken is nearly done.
- Add the onion, garlic, and bell peppers to the skillet. Cook, stirring, for about 5 minutes, until the onions are soft and the chicken is fully cooked. Transfer the chicken and vegetables to the bowl with the shrimp.
- Pour the heavy cream into the skillet, add the remaining Cajun seasoning, and whisk to combine. Simmer for 1-2 minutes, until the sauce thickens slightly. Scrape up any browned bits from the bottom of the skillet as the sauce warms.
- Add the cooked pasta to the sauce and toss to coat. Add a splash of the reserved pasta water if the pasta seems dry. Add the shrimp, chicken, and vegetables, and toss everything together. Serve hot.
And there you have it – a vibrant, flavorful Cajun Chicken and Shrimp Pasta that’s as comforting as it is exciting. This dish is a testament to the magic that happens when pantry staples and a dash of bold seasoning come together.
It’s perfect for those weeknights when you crave something special without the fuss, or for a casual gathering where you want to impress without spending hours in the kitchen. The creamy, slightly spicy sauce, the tender chicken and shrimp, and the colorful medley of vegetables create a symphony of flavors that will have everyone coming back for more.
So, why wait? Bring a taste of the South to your table and let this Cajun delight become a new family favorite. Trust me, your taste buds – and your loved ones – will thank you.