It’s Mardi Gras today and while everything outside my window is covered in snow I’m sure there a very warm party going on down in New Orleans! A visit to Frisco, Colorado last weekend was also great inspiration for the following dish. Lunch at the Boatyard was great and the staff there couldn’t have been nicer. Here to you guys, this is my interpretation of their Creole Linguine.
2 T Butter
2 Cloves Garlic, minced
1 Onion, small diced
1 Red bell pepper, diced
4 T Tomato paste
1 Lb. Small Shrimp
1/2 Cup Heavy cream
1 Cup White wine
1 Cup Chicken stock
Salt, pepper to taste, (the Parmesan has salt don’t add too much)
2 Green onions, sliced for garnish
Grated Parmesan, garnish
2 Chicken breasts, flattened to 1/2″
16 oz. Dry Linguine
Creole Spice Blend:
6 teaspoons ground cumin
4 teaspoons smoked paprika
2 teaspoons Hungarian Half-Sharp paprika
4 teaspoons roasted ground coriander
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon red pepper flake
These amounts for the spice blend will make more than you will need for just this dish. Keep the leftover spice blend in a small air tight container.
Dredge chicken in spice blend and allow to dry marinate, at room temperate for 30 minutes.
Warm butter in a 12 inch skillet, add onions,and garlic. As they become translucent add the red bell pepper. Sauce time, add 1 1/2 teaspoons of spice blend, tomato paste, shrimp, sauté 1 minute. Incorporate wine, stock and cream. Allow shrimp to reach their pink point. Don’t over cook it.
In a grill pan, over high heat, sear the chicken breasts, 3-4 minutes per side, remove and keep warm.
Bring a stockpot of water to boil, throughly salt. Add linguine and cook until aldente.
Time to plate. Add the drained pasta into the pan sauce give it a moment, it need’s to soak up some of this spicy sauce. Spoon into pasta bowls, add sliced chicken breast over and top with a little sauce. Garnish with Parmesan, and green onion.