Cajun Chicken and Shrimp Alfredo Ziti
 
 
No dairy Alfredo sauce that's creamy with smoky and hot tender Cajun chicken & juicy shrimp.
Author:
Recipe type: Entree
Cuisine: Western
Serves: 4-6
Ingredients
  • Cauliflower sauce
  • 3 garlic cloves
  • 1 leek, white and light green parts only, sliced
  • 1 cauliflower head, roughly chopped (about 6 cups florets)
  • 2 cups chicken broth
  • Alfredo Sauce
  • 4 small shallots, sliced
  • 2 garlic cloves, minced
  • 11 oz jar Roasted red pepper (or 3 roasted pepper)
  • 1½ cups cauliflower sauce (above)
  • ½ - 1 tsp Cajun seasoning (below)
  • Salt and black pepper to taste
  • Cajun Chicken & Shrimp
  • 3 lb boneless skinless chicken breast (4 pieces)
  • 20 large raw, tail-on shrimp
  • Cajun Seasoning
  • 3 tsp cumin
  • 3 tsp coriander
  • 3 tsp paprika
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 1½ tsp thyme
  • 1½ tsp oregano
  • 1½ tsp cayenne pepper (This recipe is mildly spicy. Increase cayenne if you want it spicier)
  • 1½ tsp black pepper
  • 1½ tsp salt
  • 1½ tsp sugar
  • 1 lb ziti (or other pasta noodles of choice)
  • 1 pint cherry tomatoes, sliced in half
  • Cheese of choice, shredded
  • Parsley, chopped
Directions
Cauliflower sauce
  1. Heat a large saucepan over medium heat. Add one tablespoon of oil.
  2. When the saucepan is hot, brown the garlic. When the garlic turns a light brown, add the leek and fry for 1 minute. Add half the cauliflower and fry till it browns a little. Add the broth and bring it to a boil (turn up the heat). Once boiled, turn the heat to low and simmer covered for 15 minutes Don’t worry if the cauliflower is not fully submerged in the broth. It will when it softens.
  3. Uncover, increase the heat to high and add the remaining cauliflower. Press down the cauliflower as much as you can. Once again, bring the stock to boil. Once boiled, turn the heat to low and simmer covered for another 15 minutes.
  4. Cooking the cauliflower separately increases the depth of flavor with the first batch being sweeter (as it's cooked longer) while the second batch gives a stronger cauliflower flavor.
  5. Using a stick blender or a high powdered blender, blend the cauliflower mixture until smooth.
Alfredo Sauce
  1. Heat a pan over medium heat and add a thin coat of oil. When the pan is hot, brown the shallots and garlic. Once they turn a light brown, add them to a blender. Add the roasted pepper and blend until smooth.
  2. Pour the roasted pepper sauce back into the pan. Add the cauliflower sauce. Over medium high heat, bring the sauce to a boil. Once boiled, add the Cajun seasoning, salt and black pepper. Set aside.
Chicken & Shrimp
  1. In a small bowl, combine the cumin, coriander, paprika, garlic powder, onion powder, thyme, oregano cayenne, black pepper, salt and sugar.
  2. Pound the chicken to roughly make the thickness as even as you can.
  3. Generously coat both sides of the chicken and shrimp with the Cajun seasoning (you shouldn't have any seasoning left).
  4. Heat a large pan over medium heat. Add a thin coat of oil. When the pan is hot, sear the chicken for 6-7 minutes until beautifully browned and charred. Flip and sear the other side for another 6-7 minutes or until thickest part of meat reads 165 F. Remove the chicken from the pan and let the meat rest for 5 minutes before slicing.
  5. In the same pan, add a thin coat of oil and sear both sides of the shrimp until cooked and charred to your liking. Do the same with the cherry tomatoes.
To assemble
  1. While you sear the chicken, heat a large pot of water. Add some salt in. Once boiled, cook the ziti according to package directions. Drain and add the ziti to the Alfredo sauce. If the sauce has cooled, heat it before adding the noodles.
  2. To serve, place pasta onto a plate. Top with chicken, shrimp and tomatoes. Garnish with shredded cheese and parsley. Serve immediately.
Notes
1. I usually make a big batch and freeze to be used as soup or for pasta. For this recipe, you will have extra sauce remaining.

2. Cooking the cauliflower separately increases the depth of flavor with the first batch being sweeter (as it's cooked longer) while the second batch gives a stronger cauliflower flavor.
Recipe by Curious Nut at https://www.curiousnut.com/cajun-chicken-shrimp-alfredo-ziti/