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Pesto Linguine. While preparing the fish, boil a pot of water on the stovetop. Cook linguine according to the instructions on the box. Make sure to reserve 1/4 cup of the pasta water before draining. Drain the pasta and place back into the pot (off the heat). Add pesto and the reserved pasta water and stir until the pesto is covering all the pasta.
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Instructions. Cook pasta according to package directions. Drain and set aside. Meanwhile, in a large bowl, toss the shrimp with half of the Cajun seasoning and 2 tablespoons of the olive oil. Place remaining olive oil into a large deep sided skillet and warm over medium-high heat until shimmering.
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Prepare ingredients in preparation for cooking (slice, grate, etc.). Add a bit of butter and mushrooms to a frying pan. Saute until lightly brown. Add pesto and set aside in pan and keep warm. Add oil to a frying pan and saute chicken over medium heat with the cajun seasoning until chicken is done. Around 10 minutes or so. Set aside and keep warm.
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4. Meanwhile, make the shrimp. Heat the olive oil in a large skillet over medium heat. Add the butter, shrimp, cajun seasonings, and a big pinch of pepper. Cook on both sides until seared, about 2-3 minutes per side. Stir in the garlic, cook until fragrant. Remove from the heat, stir in the lemon juice. 5.
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Reserve ½ cup pasta water. Cook the protein: While the pasta is boiling, heat olive oil in a large pan over medium-high heat. Add the sliced sausage and cook for 1-2 minutes or until browned. Season the shrimp with cajun seasoning. Add to the pan and cook for 2-3 minutes (be careful not to overcook shrimp).
Creamy Cajun Pasta
Transfer the chicken to a clean bowl and set aside. Cook the aromatics and veggies: In the same pan, add the remaining unsalted butter and olive oil. Once hot, add the onion and garlic and cook for 1-2 minutes until fragrant. Make the cream sauce: Whisk in the flour and cook for another 1-2 minutes.
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In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.
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Pat the shrimp dry with a paper towel and then toss with the seasonings. Melt the butter in a skillet then cook the shrimp for 2-3 minutes on each side. Set aside on a plate. Make the creamy Cajun sauce. Add the heavy cream to the skillet on medium heat, stirring frequently, and simmer for 1-2 minutes. Turn off the heat and stir in the parmesan.
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Instructions. Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm. Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
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Add the salt and the pasta and cook according to the package directions. 2. Drain the pasta, reserving 1/4 cup of pasta water. 3. While the pasta cooks, toss the chicken with 1 tablespoon of cajun seasoning. 4. In a large skillet, heat the butter and oil over medium-high heat. Add the chicken and brown on all sides. 5.
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Cut andouille sausage into bite sized pieces. Heat 2 tbsp olive oil in skillet and sauté sausage until browned. Set aside. Over same heat melt 2 tbsp butter in skillet. Sauté onions for 1-2 mins. Add bell peppers, sauté 1-2 mins. Add tomato paste and stir to coat veggies. Stir in garlic and spices, sauté for 1-2 mins.
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Method. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve ½ cup of the water and drain the pasta. In a medium bowl, toss the shrimp with 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 tablespoon of the cajun seasoning, and ½.
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In a large fry pan over medium heat (or medium low heat for an induction stovetop), sauté onions and minced or fresh garlic for 5-7 minutes, until onions are tender, stirring occasionally. 2. While onions and garlic are cooking, chop bell peppers into 1" chunks. After onions are tender and translucent, make make the roux.
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Melt the butter in the pan that you cooked the chicken in, add the onion and peppers and cook until tender, about 5 minutes. Add the garlic and cajun seasoning, sprinkle on flour and cook, mixing, for 1 minute. Add the diced tomatoes and cream, mix well and simmer to thicken a bit, about 2-3 minutes.
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Drain and keep warm by putting lid back on pot. In a large bowl, mix together shrimp, half of cajun seasoning, salt and pepper. Heat a large dutch oven over medium-high heat. Add oil. Once hot, add in shrimp and cook for 3-4 minutes total, stirring occasionally. Remove shrimp from heat and place back in bowl.
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Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm. In the same skillet, melt 2 Tbsp butter with the minced.
