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Momo’s Cajun Pasta

Updated: Apr 9

We are thrilled to roll out our Recipe series with Chef Garrett! Gather your mis en place and follow along! What should we make next?

Happy Cooking!

Cajun Chicken and Shrimp Pasta


  • ⅓ cup Momo’s Michelada Mix 

  • 2 chicken breasts 

  • 6 shrimp

  • Shredded Parmesan 

  • 2 tbsp unsalted butter

  • 2 cloves garlic 

  • 2 oz sun dried tomatoes 

  • Green onions to garnish 

  • ¾ cup half and half cream 

  • 8 oz angel hair pasta 

  • Tony Chachere’s Seasoning for chicken and shrimp (substitute with any other Cajun seasoning you prefer)

  • Salt

  • Olive oil 


  • First butterfly your chicken breast and tenderize with a hammer. Season both sides with Cajun seasoning, heat pan over medium heat and add olive oil. Cook chicken breasts for 4-5 minutes a side or until 165 internal then remove from pan. Slice into bite size pieces.

  • Season shrimp with Cajun seasoning, add 1 tbsp of butter to the same pan and cook shrimp for 1-2 minutes a side. Remove and set aside. 

  • Bring salted water to a boil and cook angel hair pasta for 8-10 minutes. 

  • Add 1 tbsp of butter to the same pan and add minced garlic. Let cook for 30 seconds before adding chopped sun dried tomatoes. Cook for 2-3 minutes then add ⅓ cup of Momo’s Michelada mix. Let cook for 1-2 minutes then add ¾ cup of half and half and mix all together. 

  • Add shredded Parmesan cheese to thicken. Add cooked angel hair pasta and mix well so that the pasta is evenly coated. Transfer to a bowl and top with Parmesan, chicken, shrimp and green onions!

Rating: 9/10

Difficulty: 4/10

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