- 8 ounces uncooked fettuccine.
- 2 chicken breasts cut into 1″ pieces.
- 1/2 pound shrimp (I used 31/40 size) thawed & peeled.
- 1/2 teaspoon garlic powder.
- 1/2 tablespoon + 1/2 tablespoon Cajun seasoning (use a low or no salt variety).
- 2 tablespoons olive oil.
- 2 tablespoons butter.
- 1 cup heavy/whipping cream.
- 4 ounces cream cheese (I used 1/2 block of Philly).
- 2 cloves garlic minced.
- 1 cup freshly grated parmesan cheese.
- Salt & pepper to taste.
Take the cream cheese out of the refrigerator more than 30 minutes before the recipe starts (or put it in the microwave for 20-30 seconds).
Bring a saucepan of salted pasta to the boil with water and cook al dente according to the instructions on the packet.
When the shrimp are frozen, thaw them under cold running water.
Remove them (leave the tails if you want).
Pat the prawns dry.
Cut the chicken into 1-inch pieces.
Sprinkle the shrimp and chicken with garlic powder and 1/2 tablespoon of Cajun seasoning.
Place the oil in a deep pan over medium-high heat and when the pan is hot cook the prawns for about 3 minutes (turn once), then transfer them to a plate.
Place the chicken in a saucepan and cook for 5 to 6 minutes, or until tender, stirring occasionally (let it brown a little).
Transfer it to the same plate as the shrimp.
Remove the pan from the heat and stir in the butter, cream, cream cheese, garlic, and the remaining half tablespoon of Cajun seasoning.
Put the pan back on the stove (reduce the heat to medium) and stir for a few minutes until the cream cheese dissolves in the sauce.
Let the sauce bubble gently for 2-3 minutes or until it has thickened.
Stir in the parmesan, then add the prawns and chicken to the pan.
Let it warm up for a few minutes.
If necessary, season with salt and pepper.
I like to add hot water for the pasta (tablespoon or two) to the pan before draining the fettuccine to thin out the sauce a bit (optional).
Mix the dried pasta with the sauce and serve immediately.
I like to add some grated parmesan and chopped parsley.
Lemon juice is delicious too!