Description
Indulge in a decadent Cajun Shrimp and Lobster Pasta recipe that brings a taste of Louisiana to your kitchen. Learn how to create this flavorful dish today!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1/2 pound (227 g) beef or chicken meat, cooked and chopped (225 grams)
- 8 ounces (227 g) fettuccine pasta (225 grams)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 tablespoon (15 ml) Cajun seasoning (15 grams)
- 1 teaspoon (5 ml) paprika (5 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 1/4 teaspoon (1 ml) black pepper (1.25 grams)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup (240 ml) coconut milk or non-alcoholic broth (240 milliliters)
- 1/2 cup (120 ml) chicken broth (120 milliliters)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh parsley, chopped (15 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
Instructions
- Boil a large pot of salted water.
- Cook the fettuccine pasta according to package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the shrimp to the skillet and season with Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Cook the shrimp for 3-4 minutes or until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the red and green bell peppers to the skillet and sauté for 3-4 minutes until softened.
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring the mixture to a simmer and let it cook for 3-4 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the cooked lobster meat to the skillet and stir to combine.
- Return the cooked shrimp to the skillet and mix well.
- Add the cooked fettuccine pasta to the skillet and toss to coat in the sauce.
- Stir in the lemon juice and chopped parsley.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve the Cajun shrimp and lobster pasta hot.
Notes
- – To make a lighter version, use non-alcoholic broth instead of coconut milk.
- – For added heat, sprinkle a pinch of cayenne pepper into the Cajun seasoning.
- – Consider using freshly grated Parmesan cheese to elevate the flavors.
