Chicken and shrimp over Cajun pasta & honey garlic wings with Texas toast

The choice of pasta is crucial in this dish, as it serves as the foundation of your meal. Fettuccine, with its flat and wide shape, is perfect for holding onto the creamy Cajun sauce, ensuring each bite is packed with flavor. On the other hand, linguine, which is slightly thinner and longer, offers a delicate touch that complements the proteins without overshadowing them. Both options work well, so feel free to choose based on your preference or what you have on hand.

Chicken and shrimp over Cajun pasta & honey garlic wings with Texas toast

Elevate your dinner game with this Spicy Cajun Surf & Turf Pasta paired with irresistible Honey Garlic Wings. Experience a delightful fusion of flavors where tender chicken and succulent shrimp meet creamy Cajun sauce, complemented perfectly by sweet, sticky wings. Crispy Texas toast ties it all together, making it the ideal dish for family gatherings or entertaining guests. Ready to impress? Let's cook this delectable meal! #CajunPasta #SurfAndTurf #HoneyGarlicWings #DinnerIdeas #ComfortFood #Foodie

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Ingredients

For the Cajun Chicken and Shrimp Pasta:

8 oz fettuccine or linguine

1 lb boneless chicken breasts, sliced into strips

1 lb shrimp, peeled and deveined

3 tbsp Cajun seasoning

2 tbsp olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small onion, sliced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Honey Garlic Wings:

2 lbs chicken wings

1/4 cup honey

1/4 cup soy sauce

3 cloves garlic, minced

1 tbsp rice vinegar

1 tsp ground ginger

Salt and pepper to taste

For the Texas Toast:

4 slices of Texas toast

1/4 cup unsalted butter, softened

2 cloves garlic, minced

1/2 tsp garlic powder

Fresh parsley, chopped (for garnish)

Instructions

To Make the Cajun Chicken and Shrimp Pasta:

Bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, add 2 tbsp of olive oil. Season the chicken strips with 2 tbsp of Cajun seasoning, salt, and pepper. Cook for about 5-7 minutes until golden and cooked through. Remove from the skillet and set aside.

In the same skillet, add the shrimp. Season with the remaining Cajun seasoning and cook for about 3-4 minutes until pink and opaque. Remove and set aside.

In the same skillet, add another tablespoon of olive oil if needed, and add the bell peppers and onion. Sauté until tender, about 4-5 minutes, then add the garlic and cook for another minute.

Reduce the heat to low, add the heavy cream, and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.

Toss the cooked pasta, chicken, and shrimp in the sauce, coating evenly. Adjust seasonings as needed and garnish with fresh parsley before serving.

To Make the Honey Garlic Wings:

Preheat your oven to 400°F (200°C).

In a large bowl, mix together the honey, soy sauce, minced garlic, rice vinegar, ground ginger, salt, and pepper.

Add the chicken wings to the bowl and toss to coat evenly. Place the wings on a lined baking sheet.

Bake for 40-45 minutes, turning halfway through, until wings are golden and crispy. Brush with additional sauce before serving.

To Make the Texas Toast:

In a small bowl, mix the softened butter, minced garlic, garlic powder, salt, and pepper.

Spread the garlic butter mixture generously onto both sides of each Texas toast slice.

Bake the toast in the oven (you can do this while the wings are baking) for 5-7 minutes or until golden and crispy.

Prep Time: 20 min | Total Time: 1 hr | Servings: 4