Chef's Pasta Recipe
Sautéed shrimp, chicken, and chorizo with caramelized shallots, cherry tomatoes, spinach, and garlic, tossed in a light Cajun cream sauce with cavatappi pasta.
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Ingredients
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Proteins
Vegetables
Pasta
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring water to a boil and add a generous amount of salt. Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Proteins
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- 3
Cook the Chorizo and Shrimp
In the same skillet, add another tablespoon of olive oil. Add the sliced chorizo and cook for 2-3 minutes until slightly crispy. Then, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
Sautéing Vegetables
- 4
Caramelize Shallots
In the same skillet, add the sliced shallots and cook over medium-low heat, stirring occasionally, until they are caramelized and golden brown, about 8-10 minutes.
- 5
Add Garlic and Tomatoes
Add the minced garlic and halved cherry tomatoes to the skillet. Sauté for another 3-4 minutes until the tomatoes start to soften.
- 6
Incorporate Spinach
Add the fresh spinach and cook until wilted, about 2 minutes.
Making the Sauce
- 7
Prepare the Cajun Cream Sauce
Pour the heavy cream into the skillet with the sautéed vegetables. Stir in the Cajun seasoning, and season with salt and black pepper to taste. Let the mixture simmer for 3-4 minutes until slightly thickened.
Combining
- 8
Combine All Ingredients
Add the cooked chicken, chorizo, and shrimp back into the skillet. Then, add the cooked cavatappi pasta. Toss everything together until well combined and heated through.
