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Creamy Shrimp and Chicken Alfredo Pasta


1 lb penne pasta

For the shrimp

10 oz shrimp, peeled and deveined (if frozen, thawed)

1 Tbsp olive oil

1 Tbsp cajun seasoning

1 tsp paprika

Pinch of Salt

Pinch of freshly ground black pepper

For the Chicken

1 and 1/2 Tbsp olive oil

1 skinless, boneless chicken breast, cut into 1-inch cubes

1/2 – 1 Tbsp Cajun seasoning

For the Alfredo Sauce

½ cup unsalted butter

4 oz. cream cheese, softened to room temperature

2 cups (1 pint) heavy cream

1 Tbsp Cajun seasoning

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 and ½ cups freshly grated Parmesan


Cook the penne pasta according to package instructions. Drizzle a few drops of oil, toss the pasta, and set to the side.

For the Chicken

1. Heat oil in a large skillet over medium heat. 2. Meanwhile, season the chicken pieces with salt, pepper and Cajun seasoning, and paprika. 3. Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink; about 5-8 minutes. Remove from the pan and set aside.

For the Shrimp

1. In a medium bowl, add shrimp, olive oil, Cajun seasoning, paprika, and a pinch of salt and pepper and toss to combine and coat the shrimp. 2. Add shrimp to the hot skillet and cook, stirring constantly until shrimp is pink, about 5 minutes. Remove the shrimp from the pan and set aside.

For the Alfredo Sauce

1. In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the garlic and cream cheese and heat until softened. 2. Pour in the milk and add the Cajun seasoning, salt and pepper. Whisk to combine. 3. Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon. 4. Once sauce has thickened, turn off the heat and add the Parmesan cheese. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference. 5. Add the penne pasta, shrimp, and chicken to the sauce and toss around to coat evenly.




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