Cajun Grilled Chicken and Shrimp Pasta |Torchio Pasta, Broccolini, Grilled White Corn, Andouille Sausage, Onions, Red Peppers, Tuscan Kale, Toasted Pepitas, Cajun Cream Sauce
Recipe courtesy of Garrett Yokoyama, Executive Chef, Palos Verdes Golf Club (Palos Verdes Estates, Calif.)
Ingredients
- Torchio pasta - 5 ozs.
- broccolini - 2 Tbsps., cut into 1-inch pieces
- white corn - 2 Tbsps., grilled
- shrimp - 3 ea., tails removed, cut in half lengthwise
- grilled chicken - 2-3 ozs., cooked, medium dice
- andouille sausage - 2-3 ozs., sliced
- yellow onions - 2 Tbsps., julienned
- red peppers - 2 Tbsps., julienned
- Tuscan kale - 1/4 cup, chopped
- Cajun cream sauce - 4-6 ozs.
- pepitas - 1 Tbsp., toasted
- Ingredients for the Cajun Cream Sauce:
- extra virgin olive oil - 1-2 ozs.
- garlic - 1 tsp., chopped
- shallots - 1 tsp., chopped
- white wine - 1-2 ozs.
- heavy cream - 4-6 ozs.
- Cajun seafood seasoning - 1/2-1 Tbsp.
- salt - to taste
- black pepper - to taste
- Ingredients for the Cajun Spice:
- paprika - 5 Tbsps.
- salt - 4 Tbsps.
- garlic - 4 Tbsps., granulated
- black pepper - 2 Tbsps.
- onion - 2 Tbsps., granulated
- cayenne - 2 Tbsps.
- oregano - 2 Tbsps., dried
- thyme leaves - 2 Tbsps., dried
Instructions
- In a hot sauté pan, add a small amount of oil.
- Add andouille sausage and sauté until it begins to brown slightly, then add shrimp.
- Add onions, red peppers, broccolini, grilled corn, and kale. Cook 1–2 min until vegetables soften slightly.
- Add grilled chicken and toss to heat through.
- Add sauce and pasta
- Pour in Cajun cream sauce and bring to a simmer.
- Add cooked torchio pasta and toss to coat evenly.
- Adjust consistency with a splash of pasta water if needed.
- Simmer for 1–2 minutes to marry flavors.
Procedure for Cajun Cream Sauce:
Heat EVOO in saucepan over medium heat.
Add garlic and shallots; sauté 30–60 seconds until fragrant.
Deglaze with white wine and reduce to au sec (nearly dry).
Add heavy cream and Cajun seasoning. Simmer and reduce until slightly thickened (sauce should coat the back of a spoon).
Season with salt and pepper. Hold warm for service.
Procedure for Cajun Spice:
- Combine all ingredients in a bowl.
- Store covered.
To Plate:
- Plate in a warm bowl or shallow dish.
- Top with toasted pepitas for crunch.
Chef's notes:
- Torchio pasta holds sauce beautifully with its fluted shape. Sub with campanelle or casarecce if needed.
- Cajun seasoning can vary in salt/spice level. Always taste before final seasoning.
- Shrimp upgrade: Grill or sear for caramelization; season with Cajun spice for continuity.
- Pepitas add crunch and a slight nuttiness. Toast in dry pan until just golden.
