Arroz Con Pollo
When it’s cold outside, it’s time to turn the heat up inside—in the kitchen, that is! There is no better way to keep warm on cold winter nights than with spicy foods, and Cajun Tuscan Pasta brings the heat! Make your dinner table the best restaurant in town by serving up this flavorful Cajun Tuscan Pasta, all while showing off your incredible skills to your loved ones. Whether you are looking for an amazing comfort food or an impressive dish to serve for a special occasion, this dish is undoubtedly a great go-to. With this recipe by your side, there is no need for Valentine’s (or Galantine’s) Day reservations at a fancy spot.
INGREDIENTS
½ cup dry white wine
½ cup chicken broth
1 teaspoon lemon juice
2 teaspoons Dijon mustard
3 teaspoons Cajun seasoning
½ teaspoons garlic powder
4 tablespoons olive oil
1 tablespoon butter
1 cup heavy whipping cream
1 shallot, diced
2 teaspoons garlic, diced
1 ½ cups baby spinach
8 oz baby bella mushrooms, sliced
½ cup sundried tomatoes
12 oz bacon or pancetta, diced
16 oz shrimp, peeled and deveined
1 package of bucatini or linguine
1 teaspoon salt
Optional: Fresh basil and parmesan
cheese (shredded)
DIRECTIONS
1. Bring a pot of water to a boil; add salt. Add the pasta and cook according to package directions when the water is at a rolling boil. Remove the pasta from the water and set it aside to drain in a colander, but be sure to reserve a cup of pasta water.
2. Add 1 tablespoon of olive oil to a warm skillet. Add diced bacon pieces or pancetta to the skillet and fry until crisp and browned. Transfer the bacon to a plate.
3. In the bacon grease, sauté the mushrooms until tender. Transfer mushrooms to bowl and set aside.
4. Add 1 tablespoon olive oil and shallots to the same skillet. Sauté shallots until golden. Then, add the garlic. Sauté shallot and garlic mixture for about two minutes.
5. Add the chicken broth, wine, Dijon mustard, and lemon juice to the pan. Stir/whisk until well combined. Let it bubble for a minute or so.
6. Add the sundried tomatoes and cream to the pan. Simmer for two minutes.
7. While your sauce is simmering, sauté the shrimp in a separate skillet with 1 tablespoon of olive oil, 1 tablespoon of butter, 1 teaspoon of Cajun seasoning, and ½ teaspoon of garlic powder just until pink. Do not overcook.
8. Add the bacon and mushroom/shallot mixture to the cream sauce. Cook for another few minutes until the flavors are incorporated and the sauce thickens.
9. Stir in the shrimp and spinach. Cook for a minute or so until the spinach wilts. Give the sauce a taste and season with remaining Cajun seasoning if desired.
10. Toss the pasta with the sauce. Serve immediately with freshly grated parmesan.
Pro Tips:
For a thinner pasta sauce, stir in some of the reserved pasta water to your desired consistency.
For a thicker sauce, add 1 to 2 teaspoons of flour to hot chicken broth and lemon juice. Whisk to create a roux. Let this mixture thicken before adding cream. Whisk the roux and the cream well until smooth and creamy.
For a vegetarian dish, omit the bacon and shrimp. Use ½ cup more white wine in place of the chicken broth.
For a pescatarian dish, omit the bacon and sauté the mushrooms in 1 tablespoon of olive oil. Replace the chicken broth with white wine.
For a vegan dish, omit the proteins and use coconut cream