Cajun Chicken and Shrimp Alfredo | Just Eats with Chef JJ

Ingredients

1⁄2 pound uncooked fettuccine
2 tablespoons olive oil
2 tablespoons butter
5 teaspoons Creole seasoning, i.e.-Tony Chachere’s, separated
1⁄2 pound medium shrimp, thawed, peeled & deveined
1⁄2 pound boneless, skinless chicken thighs cut into 1-inch pieces
1⁄2 cup small dice yellow onion
2 cloves minced garlic
3⁄4 cup heavy cream
4 ounces cream cheese
1⁄2 teaspoon crushed red pepper flakes
1⁄4 teaspoon cayenne pepper
Salt & pepper to taste
1⁄2 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
2, 28-ounce cans whole San Marzano tomatoes, certified D.O.P. if possible
1⁄2 cup extra-virgin olive oil
1 cup very small dice sweet onion
14 garlic cloves, peeled and slivered
1⁄4 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1⁄2 teaspoon dried oregano
1⁄4 cup finely sliced fresh basil leaves

Instructions

For the Pasta

Set a large pot of salted water over high heat and once at a boil, add the fettucine to the pot and cook the pasta, stirring occasionally until the pasta is al dente, about 10 minutes. Remove the pasta from the pot and reserve 1 cup of the pasta cooking water. Drain the pasta thoroughly and lightly coat with olive oil as you prepare the sauce.
Set a large 14-inch skillet or sauté pan over medium high heat. Add 1 tablespoon of the he olive oil to the pan, and once hot, add 1 tablespoon of the butter to the pan as well. Season the shrimp with 2 teaspoons of the Creole seasoning and add to the pan. Sear for 11⁄2 minutes, turn over and cook an additional 1 minute before removing from the pan and setting aside on a plate or sheet pan.
Add the remaining olive oil and butter and season the chicken thighs with an additional 2 teaspoons of the Creole seasoning and sear the chicken for 2 minutes, per side. Remove the chicken from the pan and set it aside with the shrimp.
Add the onions and garlic to the pan and cook, stirring often for about 2 minutes. Reduce the heat to medium and add the heavy cream, cream cheese, 1 teaspoon remaining Creole seasoning, crushed red pepper flakes and cayenne pepper.
Add 1⁄2 cup of the past a cooking water, the cooked fettucine, salt and the seared shrimp and chicken. Cook and toss the pasta with the shrimp and chicken until well coated and the sauce has reduced by half and is clinging to the pasta. Add more water if the sauce gets too thick.
Adjust the seasoning with salt and pepper, add the parmesan cheese and parsley and serve.

Homemade Pasta Sauce

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When the oi is hot, add the onions and garlic.
As soon as the garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add the red pepper flakes, oregano and salt. Stir.
Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (Taste the sauce after 10 minutes of simmering, adding more salt and oregano as needed.)
Use sauce as needed, or cool and store in mason jars for up to 3 days under refrigeration, or cool and vacuum seal for longer storing. Sauce can also be frozen.