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 This Cajun Chicken and Shrimp Alfredo Recipe has a flavorful creamy Cajun parmesan sauce that smothers tender pan-fried chicken and shrimp. Great with fettuccine or your favorite pasta! Cajun Chicken and Shrimp Alfredo INGREDIENTS :  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. DIRECTIONS :  STEP 1. 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). STEP 2. Bring a saucepan of salted pasta to the boil with water and cook al dente according to the instructions on the packet. STEP 3. Whe...

Creamy Shrimp Fettuccine Pasta With Homemade   Fettuccine with Alfredo sauce is a very popular recipe in the United States. An Italian-American dish, simple but so good: fettuccine pasta with the famous alfredo sauce of which I have already given you the recipe (butter, cream, cheese, seasonings). This dish is a delight, especially with chicken breast or seafood. This dish is also perfect if you don’t have enough time to cook. And it’s even faster if you make your alfredo sauce ahead of time! This popular restaurant dish is ready in no time. Although it is easy to prepare, it is very suitable for your receptions. Ingredients : 300 g of fettuccine 500 g medium or large shrimp, peeled, deveined with or without tails Olive oil Salt and pepper Alfredo sauce ½ cup of butter 2 cups full cream 2 to 4 cloves of garlic, degermed and pressed 1 cup of Parmesan (preferably freshly grated) 3 to 4 tablespoons of cream cheese, optional 1small spoon of chopped parsley Instructions : Step 1. ...

Ingredients For the salad: 2 cups (8 oz. or 225g) dry elbow macaroni 1 cup cooked shredded chicken 1/4 cup grated carrots 1/4 cup finely chopped chives 1/3 cup diced dill pickles 1/4 cup finely diced red bell pepper 1/3 cup finely diced celery 1/3 cup finely chopped black olives For the dressing: 1/2 cup mayonnaise 5 tablespoons milk 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 2 teaspoons sugar salt and freshly ground black pepper , to taste Instructions In a large pot of boiling lightly salted water, cook macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjo...

INGREDIENTS: 8 ounces uncooked ziti (short tube-shaped pasta) 1/2 cup hot water 1 (12-ounce) bottle roasted red bell peppers, drained 1 (8-ounce) block fat-free cream cheese, softened 1 tablespoon olive oil 1/8 teaspoon salt 8 ounces large shrimp, peeled, deveined, and chopped 8 ounces bay scallops 4 garlic cloves, minced 1 tablespoon chopped fresh parsley Cooking spray 3/4 cup (3 ounces) shredded sharp provolone cheese INSTRUCTIONS: ⇆ INSTRUCTIONS: Preheat oven to 400°. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoo...

Ingredients ½ pound large shrimp, peeled and deveined, tails removed 1 andouille sausage, about ½ pound, sliced into rounds 1 - 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level Olive oil ½ medium yellow onion, thinly sliced ½ red bell pepper, thinly sliced 1 teaspoon dried thyme 1 teaspoon smoked paprika 1 tablespoon cajun/creole spice mix 1 teaspoon brown sugar 1 - 2 cloves garlic, finely chopped (1 large or 2 small) ½ cup crushed tomatoes ¾ cup chicken broth 1 teaspoon Worcestershire sauce ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!) 12 ounces fettuccine or farfalle (bowties) Kosher salt and fresh cracked black pepper Grated Parmesan and chopped parsley, for serving Instructions Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp ove...

Ingredients 8 ounces uncooked fettuccine 1 pound shrimp (I used 31-40 count size) thawed & peeled, tails optional 2 tablespoons butter 4 ounces cream cheese (I used 1/2 block Philly) softened & cut into smaller pieces 3/4 cup heavy/whipping cream 1/4 cup chicken broth 2 large cloves garlic minced 1 cup freshly grated parmesan cheese Salt & pepper to taste Instructions Take the cream cheese out of the fridge so it has a chance to soften up. Prep your shrimp. Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes. When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occ...

INGREDIENTS 1 pound spaghetti or other long pasta such as linguine or fettuccine 3/4 pound bacon cut into 1/4 inch pieces 1 teaspoon minced garlic 2 whole eggs 4 egg yolks 1 cup parmesan cheese plus more for garnish salt and pepper to taste 2 tablespoons chopped parsley INSTRUCTIONS ⇆ INGREDIENTS 1 pound spaghetti or other long pasta such as linguine or fettuccine 3/4 pound bacon cut into 1/4 inch pieces 1 teaspoon minced garlic 2 whole eggs 4 egg yolks 1 cup parmesan cheese plus more for garnish salt and pepper to taste 2 tablespoons chopped parsley INSTRUCTIONS Bring a pot of salted water to boil. Add the spaghetti and cook according to package directions. Reserve 1/2 cup of the pasta cooking water. While the pasta is boiling, cook the bacon in a large pan over medium high heat. After the bacon is cooked, drain all the grease off except for 1 tablespoon. Add the garlic and cook for an additional 30 seconds. Remove 1/3 cup bacon from the pan. In a medium bowl, whisk together the eggs,...

Ingredients : 1/2 cup sour cream or plain yogurt 1 cucumber 1 medium to large tomato 2 slices onion (slice like you would for onion rings) 2-4 tsp lemon juice 1/2 – 3/4 tsp dill Pinch of salt Directions : ⇆ Directions : 1. Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because its easier to eat. 2. In a bowl, combine dill and salt. 3. Add sour cream or yogurt and lemon juice to taste. Mix well. 4. Add onion, cucumber, and tomato to the mixture and stir until the veggies are coated with the dressing. Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes. 42. Calories. 9g. Carbs. 0g. Fat. 1g. Protein. 2. Weight Watchers® SmartPoints™. (1 PointsPlus®)

This pasta shells with ground beef recipe is so delicious and easy that anyone can make it. I learned to make this skillet from a friend of mine, but he told me that he has inspired it from his Mexican neighbor recipe who calls it Conchitas. The term Conchitas comes from the shape of the pasta that is very much like like a goulash but with a Mexican flare . Ingredients : 1.5 Pound of ground beef Garlic clove Black pepper Sazon perfecta seasoning. 2 cups of medium-size pasta shells 1/4 cup of oil 4 cups of water 2 tablespoons of granulated knorr chicken bouillon 4 tablespoons of the granulated knorr tomato bouillon 3 diced serrano chiles half of an onion 1 can of Rotel a handful of chopped cilantro garlic and onion powder to taste 2 packets of the red sazon 1 bay leaf Instructions : 1 ) Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning. 2 ) While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice...