I found this recipe a few weeks ago and knew I needed to make it ASAP. It just sounded delicious. I like to make recipe according to the directions the first time around and then usually I will change things up the second time, so my first round with this I made with chicken as was recommended and it was amazing.
But I couldn’t help thinking it might be better with shrimp…
The first time I made it (with the chicken) my husband was still in Alabama so he didn’t get a chance to try it. But the second time I made it, he was back and I made it with shrimp. Now this makes a pretty good amount of pasta, last time I made it we were eating it for several days after – which was totally fine with me! – but with the hubby being home…all that was left at the end of dinner time was about a half cup. I think he may have eaten 4 or 5 servings of it and declared he would definitely order this at a restaurant. Which means he would have to pay more than cost for it so to me that says, he LOVED it.
Almost more so than the fact that he ate 4-5 servings of the stuff in one sitting. Now that think about it he ate a fair amount of salad also – he must have really been hungry. My salads are not wimpy little things, this particular one had spinach, mango, blueberries, broccoli, tomatoes, avocado and feta cheese all in mass quantities of course and topped with a wonderful balsamic vinegar and the olive oil my husband brought back from Italy with him this summer which is SO amazing.
Yum. We love a good salad around here.
Back to the pasta….
…not only is this meal incredibly flavorful and delicious, it is really easy and quick to throw together. I love recipes that use only one pot (well this of course does use a second to cook the linguini) but the meat and sauce and everything else is all cooked in one pan so cleanup is easy.
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1lb fresh linguini, cooked al dente
- 4 teaspoons cajun seasoning
- 2 green onions, diced
- 2 cups heavy cream
- 4 tablespoons chopped sun-dried tomatoes
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 2 cloves garlic, minced
- ½ cup parmesan cheese, grated
- Place the chicken or shrimp in a bowl and toss with the cajun seasoning until it’s well coated, set aside while you prepare everything else.
- In a large skillet over medium high heat melt the butter, add the olive oil once the butter is melted. Add the chicken or shrimp and cook until done about 5-7 minutes.
- Reduce heat and add the remaining ingredients except the cheese. Simmer until the cream has thickened, about 5 more minutes.
- Just before serving, pour the sauce over the linguini and top with the cheese.
Adapted from: http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087#ixzz1odWneMYA
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