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Ingredients
Scale
- 1 pound linguine or fettuccine pasta
- 4 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1 teaspoon ground thyme
- 1 pound shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, cut into thin slices
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic
- 1 teaspoon brown sugar (optional)
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 2 cups heavy cream or half and half for a lighter sauce
- 1 cup grated Parmesan, plus more for serving
Instructions
- Cook the pasta according to package instructions, drain, and keep warm.
- Mix 1 tablespoon of Cajun seasoning with ½ teaspoon each of salt, pepper, and thyme. Season shrimp and chicken with this mixture.
- In a large sauté pan, heat olive oil and cook shrimp for 2-3 minutes on each side until pink. Remove and keep warm.
- Add more oil if necessary and cook chicken until fully cooked, about 7 minutes. Set aside.
- Sauté andouille sausage until warmed through and slightly browned. Remove and keep warm.
- In the same pan, cook onion, green bell pepper, and garlic for 3-4 minutes.
- Stir in remaining Cajun seasoning, salt, brown sugar, crushed tomatoes, chicken broth, and heavy cream. Simmer for 2-3 minutes.
- Stir in grated Parmesan until melted, then add drained pasta and toss to coat, mixing in shrimp, chicken, and sausage. Serve immediately.
Notes
For added spice, increase the Cajun seasoning or add a dash of hot sauce.
Ensure shrimp are not overcooked to keep them tender.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Cajun
Nutrition
- Calories: 800
- Sugar: 4
- Sodium: 1200
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 35
- Cholesterol: 200