Instructions
Step 1: Cook the fettuccine pasta according to package directions. Drain and set aside.
Step 2: Season shrimp and chicken with Cajun seasoning, salt, and pepper.
Step 3: In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Add chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
Step 4: Add remaining butter and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 5: In the same skillet, sauté garlic for 30 seconds. Pour in chicken broth and scrape up any browned bits. Add heavy cream, Parmesan, smoked paprika, and red pepper flakes. Stir and simmer for 2–3 minutes until slightly thickened.
Step 6: Return the cooked chicken and shrimp to the skillet. Add the drained pasta and toss everything together until well coated. Stir in parsley.
Step 7: Serve hot, garnished with additional parsley and extra Parmesan if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or broth to loosen the sauce. Not recommended for freezing due to the creamy base.
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