Seafood with Cream Sauce (Print Version)
# Ingredients:
01 -
3/4 pound of pasta (fettuccine) that hasn’t been cooked yet.
02 -
1 pound of shrimp, already peeled and cleaned.
03 -
1 pound of boneless and skinless chicken thighs, chopped into tiny bits.
04 -
1 tablespoon of Cajun spice blend.
05 -
3 tablespoons of olive oil.
06 -
2 bell peppers sliced into thin strips.
07 -
1 big onion, halved, then sliced.
08 -
3/4 cup of dry white wine.
09 -
1 cup of chicken stock.
10 -
1 clove of garlic, finely chopped.
11 -
3/4 cup of heavy cream or Half & Half.
12 -
3/4 cup of Parmesan cheese, grated.
13 -
Chopped fresh parsley for decoration.
# Instructions:
01 -
Boil your pasta in salted water until it’s got a slight bite. Drain the water and set it to the side.
02 -
Using oil, cook your shrimp and chicken seasoned with Cajun spices until properly cooked. Take them out of the pan.
03 -
In the same pan, sauté your sliced peppers and onions for about 5 minutes. Remove them when ready.
04 -
Boil your wine and chicken broth together until about 75% of the liquid is gone. Stir in the garlic, cream, and Parmesan cheese until it’s smooth and velvety.
05 -
Put the cooked veggies, chicken, shrimp, and pasta back into the sauce. Mix everything so it coats well. Sprinkle parsley over the top before serving.
# Notes:
01 -
Try to get shrimp that’s caught in the wild.
02 -
Chicken thighs stay juicier and tender compared to chicken breast.
03 -
Make sure you cook down the sauce enough to get the right texture.