Cajun Shrimp Chicken And Steak Alfredo Pasta Recipes

CAJUN SHRIMP CHICKEN AND STEAK ALFREDO PASTA

Steps:

• Place the steak pieces inside of a ziploc bag. Set aside.
• Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar and ground black pepper in a small bowl.
• Pour the marinade inside of the ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.
• Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.
• Heat oil in a large skillet or a large pot over medium heat.
• Meanwhile, season the chicken pieces with salt, pepper and Cajun spice.
• Once skillet is hot, add the chicken pieces and cook, stirring constantly until chicken is no longer pink. Scrape into a separate bowl and set aside. Keep the stove on.
• In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
• Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.
• Heat 1 tablespoon of olive oil in the hot skillet.
• Remove steak marinade from refrigerator. Remove the steak chunks from the marinade and place in the same skillet in a single layer.
• Cook for 2-4 minutes, stirring occasionally until golden brown.
• Add butter, minced garlic and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.
• In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.
• Pour in heavy cream and season with Cajun spice, salt and pepper. Whisk to combine.
• 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.
• Once sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.
• Add the pasta and toss around to coat in the Alfredo. Toss in the steak, chicken and shrimp and stir to combine. Serve and enjoy!

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.