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A couple of years ago I learned that making Alfredo sauce was fairly easy so I have been making it to accompany my noodles at least once a month since then. I usually make spaghetti or fettuccine and combine it with shrimp and chicken (again!?) That combination has received various compliments from people I have cooked it for.

However, I wanted to give the taste a little twist this time so I went a little bit farther combining some flavors that at the beginning looked as a culinary sin to me. I marinated the chicken and shrimp with lime juice and Cajun spices and served it on top of tomato and spinach rotini and Alfredo sauce. Actually, it wasn’t real Alfredo sauce. I ran out of Parmesan cheese so I used some Mexican blend shredded cheese I had in the fridge, which gave the sauce a very nice and smooth flavor.

The result wasn’t bad. I liked the acidity that the lime added to the smoothness of the sauce. Besides, the tomato and spinach rotini and the garlic bread I served it with were a nice combination of flavors.

This is not a very healthy or diet friendly dish, but if you want to try it, here is the recipe:

Ingredients

1 lb Tomato and spinach rotini
2 Chicken breasts cut in 1” cubes
1 lb Salad shrimp (very small shrimp)
1 cup Sour cream
½ cup Butter
1 cup Mexican blend shredded cheese
The juice of one lime
Ground black pepper
Salt
Powder garlic
Basil leaves
1 tbsp Cajun spice
Onion

Marinate
In a bowl, add chicken, shrimp, Cajun spice, garlic, black pepper, lime juice and salt and let it marinate in the fridge for about 3 hours.

Pasta
Follow cooking instructions on the package.
This is how I do it: I let 2 quarters of water boil with salt and basil leaves before adding 1 lb of pasta. I then let the pasta boil for about 12 minutes or until it is cooked and drain.
After draining I add 2 tbsp of olive oil or butter and stir.

Sauce
Heat butter and cream in a saucepan until the butter melts.
Lower heat to low or warm and add the cheese.
Add pepper and salt to taste, remember that you have salt in your chicken and noodles already.
Stir until the cheese melts.

Meat
In another pan, saute some finely chopped onion in extra virgin olive oil.
Add the shrimp and the chicken along with the juice in the bowl.
Cover and let it cook for about 15 minutes on low heat or until chicken is cooked. Time will depend on the size of the cubes. By covering it, the flavors of the shrimp, chicken and lime will come together.

The wrap up
Serve the noodles and add the sauce and meat on top.
Accompany with garlic bread.

Hopefully you’ll enjoy this wild combination of flavors as much as I did.

Buen provecho!