Cajun shrimp and chicken pasta

 Cajun shrimp and chicken pasta 

Ingredients:

8 ounces uncooked fettCajun shrimp and chicken pastauccine

2 chicken breasts cut into 1″ pieces

1/2 pound shrimp (I used 31/40 size) thawed & peeled

1/2 teaspoon garlic powder

1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety)

2 tablespoons olive oil

2 tablespoons butter

1 cup heavy/whipping cream

4 ounces cream cheese (I used 1/2 block of Philly)

2 cloves garlic minced

1 cup freshly grated parmesan cheese

Salt & pepper to taste

Derictions:

Remove the cream cheddar from the cooler 30+ minutes before beginning the formula (or microwave it for 20-30 seconds).

Heat up a salted pot of water for the pasta and cook it still somewhat firm as per bundle bearings.

Assuming the shrimp are frozen, defrost them under cool running water. Strip them (leave tails on assuming you need). Wipe shrimp off. Cut the chicken into 1″ pieces. Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun preparing.

Add the oil to a profound skillet over medium-high hotness, and when the dish is hot, cook the shrimp for around 3 minutes (flip once), then, at that point, move them to a plate.

Add the chicken to the skillet and cook for 5-6 minutes or until cooked through, mixing sometimes (let it brown a little). Move it to a similar plate as the shrimp.

Take the skillet off the hotness and include the spread, cream, cream cheddar, staying 1/2 tablespoon of Cajun preparing, and garlic.

Return the container to the oven (diminish hotness to medium), and mix for several minutes until the cream cheddar has broken down in the sauce.

Allow the sauce to bubble tenderly for around 2-3 minutes, or until it's somewhat thickened.

Mix in the parmesan and afterward add the shrimp and chicken back to the container. Allow it to warm through several minutes. Season with additional salt and pepper on a case by case basis.

I like to add a sprinkle of hot pasta water (a tablespoon or two) to the skillet before depleting the fettuccine to thin the sauce somewhat (discretionary). Throw the depleted pasta with the sauce and serve right away. I like to add somewhat more ground parmesan and some slashed parsley. A crush of lemon is flavorful as well!

Enjoy !

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