Lakeview Cafe

Just whipped up this Creamy Cajun Shrimp Pasta and it's absolutely delicious! 😍🍤🌶️ Perfect for a quick and tasty dinner!

Spicy Cajun Shrimp and Pasta Delight

Ingredients:

8 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a large bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning until well coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and cook for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet, and cook for another 2-3 minutes, until the vegetables are tender.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens.
Stir in the grated Parmesan cheese and the remaining Cajun seasoning. Season with salt and pepper to taste.
Add the cooked fettuccine and shrimp back into the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, until everything is heated through.
Garnish with chopped fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 600 kcal | Servings: 4 servings

Skillet Chicken with Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Directions:

Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook for 3-4 minutes until slightly reduced.
Add the heavy cream, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.
Sprinkle with fresh thyme and parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 420 kcal | Servings: 4 servings