Wednesday, July 3, 2013
One of my favorite meals of all time is a big bowl of pasta, and Creamy Cajun Pasta with Chicken, Shrimp and Sausage is a true winner. The creamy tomato sauce is made with white wine and cream, and is spiked with Cajun seasoning. It perfectly coats the pasta, while the seasoned chicken, sausage and shrimp burst with flavor and make this dish husband-friendly. After all, it may be a bowl of pasta, but it has three meats! Serve with garlic bread and green salad for a delicious meal the whole family will love.
Creamy Cajun Pasta with Chicken, Shrimp and Sausage
A flavorful pasta dish with a creamy sauce and three meats
1/2 pound tube pasta (such as gemelli, campanelli, penne or rigatoni)
1 sausage link, sliced
1 chicken breast, cut into 1/2 inch chunks
1/2 pound shrimp, peeled and deveined, tails removed
1 onion, chopped
2 red bell peppers, chopped
3 garlic cloves, minced
3/4 cup white wine
1/2 cup cream or half-and-half
3/4 cup marina sauce or diced tomatoes
Kosher salt and pepper
Boil a large pot of water, add salt, and cook pasta until al dente. While cooking remove 3/4 cup cooking liquid and reserve. Drain pasta.
Meanwhile, sprinkle shimp and chicken with Cajun seasoning. Heat 1 tsp of oil in a large cast-iron pan or skillet over medium-high heat. Cook shrimp for 1 minute on each side until pink. Remove shrimp from skillet and set aside. Add another teaspoon of oil to skillet and add chicken. Saute until just cooked through, 3-4 minutes. Remove chicken from skillet and set aside.
Add more oil to the skillet along with the sausage, onion and bell peppers. Sprinkle with kosher salt and pepper. Cook until veggies are softened and sausage is caramelized, 10 minutes. Add garlic and stir for 30 seconds. Pour in the white wine and allow to reduce by half, about 3 minutes. Add cream and marinara sauce and cook until thickened, about 10 minutes. Sprinkle with Cajun seasoning. Add reserved pasta water as needed to create a creamy sauce.
Add pasta and chicken to skillet. Stir until coated and fully heated through. Add shrimp, chopped parsley, and grated Parmesan cheese. Serve in large bowls with a sprinkle of cheese and black pepper.
Recipe by Sarah Lang