DINNER

Creole Girl’s Chicken and Shrimp Pasta: A Taste of New Orleans in Every Bite! ⚜️🍝🍗🍤

Transport your taste buds straight to the bustling, flavorful streets of New Orleans with this Creole Girl’s Chicken and Shrimp Pasta. This dish is a celebration of Creole cooking – rich, aromatic, and deeply satisfying, combining tender chicken and succulent shrimp with a creamy, spicy tomato-based sauce, all tossed with your favorite pasta. It’s a symphony of textures and tastes that’s perfect for a comforting weeknight meal or a special dinner with friends. Get ready for a dish that’s bursting with flavor and a little bit of that Louisiana magic!

(The Heart of Creole Cuisine: The Holy Trinity & Beyond)

Creole cuisine, distinct from Cajun, is often referred to as “city food” of New Orleans, influenced by French, Spanish, African, Italian, and Caribbean culinary traditions. It’s known for its sophisticated use of herbs, spices, and rich sauces. At its core, like Cajun cuisine, is the “Holy Trinity” – a foundational aromatic base of onions, celery, and bell peppers. However, Creole cooking often incorporates tomatoes (earning it the nickname “red Creole” in contrast to “brown Cajun”) and relies heavily on fresh seafood, alongside meats like chicken and sausage.

This pasta dish embodies those Creole principles:

  • The Holy Trinity: Providing the foundational aroma and flavor.
  • Tomatoes: Creating a vibrant, slightly tangy base for the sauce.
  • Creole Seasoning: A robust blend of spices that provides warmth, depth, and a characteristic kick (paprika, cayenne, garlic powder, onion powder, oregano, thyme, etc.).
  • Seafood and Chicken: Classic protein combination in many Creole dishes.
  • Creaminess: While not all Creole sauces are creamy, a creamy element here brings a comforting richness to the pasta, balancing the spice.

This recipe delivers a taste that is both authentic in spirit and approachable for the home cook, allowing you to experience a “Creole Girl’s” take on a beloved pasta dish.

Key Ingredients: Flavorful Foundations 🌶️🧅🦐🐔

Here’s what you’ll need to create this incredibly flavorful pasta:

  • For the Pasta:
    • 1 lb (450g) Fettuccine, Linguine, or Penne pasta
  • For the Proteins:
    • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1 lb (450g) large raw shrimp, peeled and deveined, tails on or off
  • For the Holy Trinity & Aromatics:
    • 2 tbsp olive oil (divided)
    • 1 tbsp butter (divided)
    • 1 large yellow onion, finely chopped
    • 1 large green bell pepper, finely chopped
    • 2 stalks celery, finely chopped
    • 3-4 cloves garlic, minced
  • For the Creole Cream Sauce:
    • 2 tbsp all-purpose flour
    • 1 (14.5 oz / 411g) can diced tomatoes, undrained
    • 1 ½ cups chicken broth
    • 1 cup heavy cream (or half-and-half for a lighter sauce)
    • ½ cup grated Parmesan cheese (plus more for serving)
    • 1-2 tbsp Creole seasoning (store-bought or homemade – see note below)
    • ½ tsp dried oregano
    • ¼ tsp cayenne pepper (optional, for extra heat)
    • Salt and freshly ground black pepper to taste
  • Garnish:
    • ¼ cup fresh parsley, chopped (for color and freshness)
    • Sliced green onions (optional)

Homemade Creole Seasoning (Optional, but recommended for fresh flavor)

If you don’t have store-bought Creole seasoning, you can easily make your own. Mix together:

  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper (or more to taste)
  • ½ tsp salt (adjust to your preference, as store-bought often contains salt)

Step-by-Step Preparation: Bringing the Flavors to Life 📝

Follow these detailed steps for a truly memorable Creole pasta dish:

  1. Prepare Your Ingredients (Mise en Place):
    • Cut chicken into cubes. Peel and devein shrimp.
    • Finely chop the onion, green bell pepper, and celery (your Holy Trinity!). Mince the garlic.
    • In a small bowl, whisk together the chicken broth and Creole seasoning. Set aside.
    • In another small bowl, whisk together the flour and ½ cup of chicken broth (from the 1 ½ cups total) to create a smooth slurry. Set aside. This will help thicken the sauce without lumps.
    • Have all your sauce ingredients (diced tomatoes, heavy cream, Parmesan, additional spices) ready.
  2. Cook the Pasta:
    • Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (firm to the bite).
    • Before draining, reserve 1 cup of the starchy pasta water. This liquid gold can be used to thin out the sauce later if needed, adding richness. Drain the rest of the pasta and set aside.
  3. Cook the Chicken and Shrimp:
    • Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
    • Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
    • Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Increase heat slightly if needed.
    • Add the shrimp to the hot skillet. Cook for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook, as they can become rubbery. Remove the shrimp from the skillet and set aside with the chicken.
  4. Sauté the Holy Trinity & Aromatics:
    • Reduce the heat to medium. Add the chopped onion, green bell pepper, and celery to the same skillet (add a little more butter or oil if the pan is dry).
    • Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened and translucent.
    • Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
  5. Build the Creamy Creole Sauce:
    • Sprinkle the all-purpose flour over the sautéed vegetables. Stir well and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste (this creates a quick roux-like base).
    • Slowly pour in the chicken broth-Creole seasoning mixture, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer.
    • Add the diced tomatoes (undrained), dried oregano, and cayenne pepper (if using) to the skillet. Stir to combine.
    • Reduce the heat to low. Stir in the heavy cream. Let the sauce gently simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
    • Stir in ½ cup of grated Parmesan cheese until melted and smooth.
    • Taste the sauce and season with additional salt and black pepper as needed. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer a bit longer.
  6. Combine and Serve:
    • Add the cooked chicken and shrimp back into the skillet with the sauce. Toss to coat and heat through.
    • Add the drained pasta to the skillet with the sauce, chicken, and shrimp. Toss everything together until the pasta is thoroughly coated with the delicious Creole sauce.
    • Garnish generously with fresh chopped parsley and sliced green onions (if using).
    • Serve immediately in bowls, with extra Parmesan cheese on the side.

Tips for a Truly Authentic and Delicious Dish ✨

  • Quality Creole Seasoning: A good quality, fresh Creole seasoning makes all the difference. Adjust the amount based on your spice preference and the salt content of your blend.
  • Don’t Overcook Shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to ensure they remain tender and juicy. They will finish cooking briefly in the sauce.
  • The Roux (or Quick Roux): Cooking the flour with the vegetables (and a little fat) for a minute or two is crucial for thickening the sauce and eliminating a raw flour taste.
  • Reserved Pasta Water: This starchy water is a secret weapon! It helps emulsify the sauce, making it silky and ensuring it clings beautifully to the pasta.
  • Taste as You Go: Always taste the sauce before adding the pasta. Adjust salt, pepper, and Creole seasoning to your liking.
  • Fresh Herbs: Fresh parsley adds a burst of color and freshness that really brightens the dish. Don’t skip it!

Creative Variations & Customizations 🌈

Elevate your Creole Chicken and Shrimp Pasta with these ideas:

  • Add Smoked Sausage: For an even richer, more complex flavor, add ½ cup of sliced andouille sausage or another smoked sausage along with the chicken. Cook it first to render fat, then proceed with the recipe.
  • Spicy Kick: Increase the cayenne pepper in the sauce, or add a dash of your favorite hot sauce (like Tabasco) at the end.
  • Vegetable Boost: Feel free to add other vegetables like sliced mushrooms, baby spinach (wilt into the sauce at the end), or even a can of drained diced tomatoes with green chilies for extra flavor.
  • Cheese Varieties: While Parmesan is classic, you can experiment with a touch of shredded Monterey Jack or a blend of Italian cheeses for a different melty texture.
  • Tomato Paste: For a deeper tomato flavor, add 1-2 tablespoons of tomato paste after sautéing the Holy Trinity and cook for a minute before adding flour and broth.
  • Garnish with Red Pepper Flakes: For a visual pop and an extra hint of heat.

Serving Suggestions & Perfect Pairings 🍽️🍷

This pasta dish is a meal in itself, but here are some delightful accompaniments:

  • Garlic Bread or French Bread: Perfect for soaking up every last drop of that incredible sauce.
  • Simple Side Salad: A light green salad with a vinaigrette dressing provides a refreshing contrast to the rich pasta.
  • Roasted Asparagus or Green Beans: A simple side of steamed or roasted vegetables.
  • Beverage Pairings:
    • Wine: A crisp Sauvignon Blanc, a dry Riesling, or a light-bodied Pinot Noir would complement the flavors beautifully.
    • Beer: A crisp lager or a light ale.
    • Non-alcoholic: Sweet iced tea (a Southern staple!) or a fresh lemonade.

Storage and Make-Ahead Instructions 🧊🗓️

  • Storage (Cooked): Store leftover Creole Chicken and Shrimp Pasta in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. You can also microwave, but a skillet will yield better texture.
  • Make-Ahead (Components):
    • Chicken and Shrimp: Cooked chicken can be prepared 1-2 days in advance. Cooked shrimp is best when added fresh, but can be cooked ahead and added during reheating.
    • Holy Trinity & Sauce Base: You can sauté the Holy Trinity and build the sauce base (up to the point of adding heavy cream) a day in advance. Store separately and combine with cream and cooked proteins just before serving.

General Nutritional Information (per serving, highly variable) 📊

The exact nutritional content will depend on portion size, specific ingredients (e.g., full-fat vs. low-fat dairy), and cooking oil. A rough estimate for one generous serving:

  • Calories: 600-800 kcal
  • Protein: 40-50g (excellent source!)
  • Fats: 30-50g (from cream, cheese, oil, chicken/shrimp)
  • Carbohydrates: 50-70g (from pasta, vegetables)
  • Fiber: 4-6g
  • Sodium: Can be moderate to high depending on broth and Creole seasoning; adjust added salt accordingly.

This dish is a hearty and satisfying meal, packed with protein and robust flavors.

(Conclusion)

This Creole Girl’s Chicken and Shrimp Pasta is more than just a meal; it’s a culinary journey to the heart of Louisiana. With its vibrant “Holy Trinity” foundation, perfectly seasoned proteins, and a rich, creamy Creole sauce, it delivers a deeply comforting and irresistibly flavorful experience. Get ready to impress your family and friends with this taste of New Orleans!