chicken and shrimp pasta


  • 8 oz penne pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 2 Tbsp cajun seasoning, divided
  • 2 Tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup diced tomatoes
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup grated parmesan cheese, plus more to serve
  • 2 Tbsp parsley to garnish (optional)


  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  2. Season the Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil and 1 tablespoon of Cajun seasoning until evenly coated.
  3. Sauté the Shrimp: Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Prepare the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the diced tomatoes and cook for an additional 2 minutes.
  5. Add the Cream: Pour the heavy whipping cream into the skillet and stir well to combine with the garlic and tomatoes. Bring the mixture to a simmer, then reduce the heat to low.
  6. Finish the Sauce: Gradually sprinkle in the grated parmesan cheese, stirring constantly, until the sauce is smooth and creamy. Season with the remaining tablespoon of Cajun seasoning, adjusting to taste.
  7. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the creamy sauce, tossing gently to coat the pasta evenly.
  8. Add the Shrimp: Gently fold the cooked shrimp into the pasta and sauce mixture, being careful not to break the shrimp.
  9. Garnish and Serve: Transfer the Chicken and Shrimp Pasta to serving plates, garnishing with chopped parsley and additional grated parmesan cheese if desired.

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