Can I use milk instead of heavy cream?

Heavy cream provides the thick, stable base needed for a rich sauce in any cajun chicken and shrimp pasta recipe. Whole milk or half-and-half can work, but the sauce will be much thinner and might curdle if boiled too vigorously with the acidic spices. If you choose to use milk, consider whisking in a small spoonful of flour or cornstarch to help thicken the liquid.

How do I store leftovers?

Store any leftover cajun chicken and shrimp pasta recipe portions in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat with a splash of milk or water to restore the creamy texture without separating the fats.

Can I freeze this dish?

Cream-based pasta dishes generally do not freeze well because dairy tends to separate and become grainy upon thawing and reheating. It is best enjoyed fresh or within a few days of making your cajun chicken and shrimp pasta recipe.

Cajun Chicken And Shrimp Pasta Recipe: 7 Easy Steps

Ingredients

Boneless, skinless chicken breasts, sliced into bite-sized pieces
Shrimp, medium or large, peeled, deveined, and patted dry
Cajun spice blend
Olive oil
Bell peppers, diced
Onions, sliced
Heavy cream
Parmesan cheese, freshly grated
Pasta (fettuccine, penne, or linguine)
Fresh parsley or sliced green onions (optional, for garnish)
Salt

Author: Mike
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: International
Diet: None

Nutrition

Serving Size: 1.5 cups
Calories: 650 kcal
Sugar: 5 g
Sodium: 820 mg
Fat: 36 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 185 mg