Ingredients

The following ingredients have 4 Servings
  • ½ lb (225g) shrimp ((jumbo prawns))
  • 2 large chicken breasts (diced into cubes)
  • ½ tbsp Cajun seasoning
  • Salt and pepper (, to season)
  • ½ tbsp olive oil (divided)
  • 1 tbsp unsalted butter (divided)
  • 3 garlic cloves (, minced)
  • 1 tsp tomato purée (or sun-dried tomato paste)
  • 2 cups (500ml) cream (double / heavy)
  • ½ tbsp Cajun seasoning
  • 1 tsp dried parsley
  • 1 tsp garlic granules (optional)
  • ½ cup (50g) freshly grated Parmesan
  • 3 tbsp fresh chopped parsley (, to garnish)
  • Salt and pepper to season (, if needed)
  • 9 oz (250g) pasta (use your favorite)
  • 1 tsp salt (for pasta water)

Instruction

  • Season the chicken and shrimp with half a tablespoon of Cajun seasoning and freshly ground salt and pepper (sparingly).
  • Heat a large skillet or frying pan and add half a tablespoon each of butter olive oil. Wait until the butter is foaming then pan fry the shrimp for 2-3 minutes, flipping once, until pink. Transfer to a bowl with a slotted spoon.
  • Pan fry the chicken for 5-6 minutes, stirring, until golden and cooked through. Transfer to the bowl with the shrimp.
  • Lower heat to medium-low. Add remaining butter and stir in the minced garlic and tomato paste. Cook for about 30 seconds until fragrant.
  • Pour in the cream and add the Cajun seasoning, garlic granules and dried parsley. Stir in the Parmesan and bring to a gentle simmer.
  • Add the chicken and shrimp and heat through. Taste and adjust the seasoning if needed. Add half the fresh parsley.
  • Meanwhile cook the pasta according to pack instructions, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
  • Serve immediately garnished with parsley and some chilli flakes if you like a bit of heat!