Cajun Mixed Grill Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz pasta according to package instructions until al dente (angel hair about 4–5 minutes, linguine/penne 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare the proteins: pat filet, chicken, and shrimp dry with paper towels. Trim and cut filet mignon into 3/4" cubes; cut chicken breast into 3/4" cubes. Season all proteins evenly with 1 tsp salt and 1 tsp black pepper.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add filet cubes in a single layer; sear 1–2 minutes per side until browned but medium-rare to medium. Remove to a plate and tent with foil.

Add remaining 1 tbsp olive oil to the pan. Add chicken cubes and cook 3–4 minutes, stirring occasionally, until cooked through and lightly browned. Remove to the same plate as the beef.

Wipe the pan lightly with a paper towel if needed. Add shrimp and cook 1–2 minutes per side until opaque and curled. Remove and add to the plate with other proteins. Keep proteins warm while making sauce.

In a separate large skillet over medium heat, add 1 tbsp unsalted butter. Add sliced red and yellow bell peppers, asparagus pieces, red onion, and mushrooms. Sauté 4–6 minutes until vegetables are tender-crisp and mushrooms release their liquid. Season lightly with a pinch of salt and pepper. Transfer vegetables to a bowl and set aside.

In the same skillet used for proteins (wipe out excess fat leaving fond), reduce heat to medium and add 2 tbsp unsalted butter. When melted, add minced garlic and minced shallot and sauté 30–45 seconds until fragrant, stirring to avoid browning.

Sprinkle 1 tbsp flour over the aromatics and cook 30–45 seconds to make a light roux, stirring constantly.

Slowly whisk in 1 cup chicken broth until smooth, scraping browned bits from the pan. Bring to a gentle simmer for 1–2 minutes to thicken slightly.

Stir in 1 cup heavy cream, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp hot sauce (optional), and 1 tbsp lemon juice. Simmer gently 3–4 minutes until sauce coats the back of a spoon and is slightly reduced. Taste and adjust seasoning with salt and pepper.

Whisk in 1 cup grated Parmesan cheese until melted and incorporated. If sauce is too thick, add up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Add cooked vegetables back into the sauce and stir to combine.

Add the reserved proteins (filet, chicken, shrimp) to the sauce to warm through for 1–2 minutes.

Add drained pasta to the skillet with the sauce and toss gently to coat. If needed, add additional reserved pasta water 1–2 tbsp at a time to loosen the sauce and help it cling to pasta. Drizzle 1 tsp olive oil and sprinkle 2 tbsp chopped parsley and 2 tbsp extra Parmesan; toss again.

Taste and adjust seasoning (salt, pepper, more Cajun seasoning or hot sauce) as desired.

In a bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 cup sliced cucumber. Whisk 2 tsp red wine vinegar with 2 tbsp olive oil and season with salt and pepper to taste. Toss salad with dressing just before serving.

Plate the pasta: divide finished Cajun mixed grill pasta among 3–4 plates (see servings). Garnish each plate with a sprinkle of chopped parsley and extra Parmesan. Serve immediately with the side salad.