Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for this Cajun pasta recipe. Visit the printable recipe card below for the full ingredient list and amounts.

• Pasta: We like long pasta such as linguine or fettuccine in this Cajun pasta, but you could substitute penne, fettuccine, or even spaghetti.
• Shrimp: The shrimp should be peeled and deveined before you cook them. You can also remove the tails, or leave them on – it’s up to you. If using frozen shrimp, make sure to thaw them completely before using.
• Chicken: My family enjoys boneless, skinless chicken breast in this recipe, but thighs would also work. Thighs might take a little longer to get tender in the skillet.
• Sausage: Andouille sausage is traditional and adds a great smoky kick, but smoked sausage or even kielbasa will work in a pinch.
• Cream: The secret ingredient that makes this dish so irresistible? Heavy cream! While you could substitute it with half and half, I highly recommend using the real deal for the richest sauce.
• Parmesan: Grated parmesan gives the sauce its cheesy taste. Use freshly grated parmesan cheese (the kind found in the refrigerated section of the grocery store) for the creamiest, silkiest sauce.
• Brown Sugar: While you can absolutely skip this, it does not make the sauce sweet. Instead, it adds balance to the sauce.

How to Make Cajun Pasta

To make sure this process goes smoothly, have your shrimp peeled and deveined before you start. Chopping the veggies ahead of time helps, too. Below is a quick recipe overview — scroll down to the printable recipe card for the full instructions.

Make sure to start cooking your meats and making the sauce while the pasta water comes to a boil and the pasta cooks. That way, you can add warm pasta to the sauce when it’s done, instead of cold pasta that’s been sitting too long and getting sticky or hard.

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Creamy Cajun Pasta Recipe

Featuring chicken, sausage, and shrimp, this creamy Cajun Pasta is tossed in a creamy and spicy sauce with tender linguine pasta.

Course Pasta & Pizza

Cuisine American, Cajun

Keyword cajun chicken and sausage pasta​, cajun pasta, cajun pasta recipe, cajun pasta sauce​, cajun pasta with sausage​, cajun shrimp and sausage pasta​, cajun shrimp sausage pasta​, creamy cajun pasta​

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 970kcal

Author Jessica – The Novice Chef

Ingredients

• 1 pound linguine or fettuccine pasta
• 4 tablespoons olive oil divided
• 2 tablespoons Cajun seasoning divided
• 1 teaspoon salt divided
• 1 teaspoon freshly cracked black pepper divided
• 1 teaspoon ground thyme
• 1 pound shrimp peeled and deveined
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 1 pound andouille sausage cut into thin slices
• 1 medium yellow onion diced
• 1 green bell pepper seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon brown sugar optional
• 1 cup canned crushed tomatoes
• 1 cup chicken broth
• 2 cups heavy cream or half and half for a lighter sauce
• 1 cup grated parmesan plus more for serving

Instructions

• Cook the pasta according to the package directions. Drain and keep warm.
• While the pasta is cooking, combine 1 tablespoon Cajun seasoning and ½ teaspoon each of salt, pepper, and thyme. Season the shrimp and chicken evenly with this spice mixture.
• Heat a small amount of olive oil in a large saute pan over medium heat. Cook the shrimp in the hot pan, cooking on each side for 2 to 3 minutes, until the shrimp turn pink and curl. Remove the shrimp from the pan immediately, and set aside on a covered plate to keep warm.
• Add a little more oil to the pan and cook the seasoned chicken until cooked through, about 7 minutes. Remove the chicken and set aside on the covered plate with the shrimp.
• Add the sausage to the pan. Warm the sausage and brown it slightly, then remove and keep warm on the covered plate with the chicken and shrimp.
• Add the remaining oil to the pan, and cook the onion, green pepper, and garlic for 3 to 4 minutes. Stir in 1 tablespoon of Cajun seasoning, ½ teaspoon salt, brown sugar, crushed tomatoes, broth, and heavy cream. Bring to a simmer and cook for 2 to 3 minutes.
• Remove from the heat and stir in the parmesan cheese, until the cheese is melted and the sauce is fully combined.
• Add the cooked, drained pasta to the sauce, and toss to coat. Then add the shrimp, chicken, and sausage. Serve immediately, with a little extra grated parmesan cheese on top, if desired.

Notes

How to Store: This dish is best served fresh, but the leftovers are still tasty. Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. I do not recommend freezing this dish, since the sauce can separate when freezing and thawing.

How to Reheat: Warm it gently on the stovetop or in the microwave with a splash of cream, milk, or broth to loosen the sauce. Avoid overheating to keep the shrimp tender and the sauce creamy.

Nutrition

Serving: 1 | Calories: 970kcal | Carbohydrates: 51g | Protein: 43g | Fat: 66g | Saturated Fat: 30g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 3334mg | Fiber: 4g | Sugar: 7g

The post Cajun Pasta with Sausage, Shrimp & Chicken appeared first on The Novice Chef.

Test Kitchen Approved

“We used shrimp, chicken, andouille sausage and oysters in our gumbo and it was truly divine! I was distracted and burned my roux on the first try and had to start over, so watch closely. We will definitely be making another batch of this gumbo again soon!” — Maria, abuela of six that loves from-scratch recipes.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for ingredient amounts.

• Flour and Oil: These two come together to create a roux, which is the base of any good gumbo imparting an almost nutty and smoky flavor. Measure both with care — you can’t have too much or too little of either ingredient or the roux will be off.
• Holy Trinity: A traditional Cajun trio of vegetables: diced onion, celery, and green bell pepper. My granny always dices the celery leaves and includes those for extra flavor.
• Garlic: You can certainly measure the garlic with your heart when making gumbo!
• Stock: You can use seafood stock, vegetable broth, chicken stock, beef stock, or even plain water. Seafood or chicken stock are what I prefer to use.
• Okra: Grab it frozen and already sliced to save time. My granny always sautés the okra in a separate skillet before adding it to the pot of gumbo. This reduces its slimy texture, enhances its flavor, and helps to thicken the gumbo without making it gummy.
• Diced Tomatoes: While optional, we always add a can of diced tomatoes. They add a savory flavor and the acidity also helps to cut back on the sliminess associated with okra. Use the whole can — don’t drain it, the juices add flavor.
• Cajun Seasoning: Slap Ya Mama is my personal favorite store bought version.

Protein Options

For the proteins, I like to use a mix that adds layers of flavor and texture. You can choose to make your gumbo with or without seafood, it’s completely up to you!

If you’re including alligator or chicken, cut them into bite-sized pieces and sear them in a hot skillet with a little oil. You don’t need to cook them all the way, just get a nice golden crust. Andouille sausage is my go-to, but any smoked sausage will do. I always sear the sausage first to bring out its smoky flavor and deepen the overall richness of the gumbo.

Shrimp should be peeled, deveined, and thawed if you’re using frozen. There’s no need to include the heads or tails. Fresh oysters are ideal, but canned oysters can work in a pinch if you drain them well. Lump crab meat is my favorite, although any variety will work. Be sure to run your fingers through the crab meat to check for any pieces of shell or cartilage before adding it to the pot.

How To Make Cajun Gumbo

Making gumbo is a labor of love that pays off in every spoonful. Once you have the roux, the rest of the steps are fairly simple! Below is a quick recipe overview with some helpful tips for success. Scroll down to the printable recipe card for the full instructions.

The key to any good gumbo is really quite simple… Don’t burn the roux! You want the roux to be dark brown, but if it burns, toss it out and start over again. You cannot save a burnt roux as it will make the entire batch of gumbo bitter!

To make a roux for gumbo, combine equal parts of oil and flour. Cook, whisking constantly, until it becomes a dark brick brown color, similar to melted milk chocolate.

Gumbo flavors meld and deepen the longer it cooks. Allow at least 1 hour for the flavors to develop fully, but 2 hours is even better. Add sausage, chicken, and/or gator, to the gumbo in the last 20 minutes of simmer time.

Once cooked, turn off the heat and add the shrimp, crab, and/or oysters. Place the lid on the pot to trap in the heat and let it sit for about 10 minutes or until the seafood is cooked.

While some people add their seafood earlier in the process, my granny always insists we do it this way. Seafood cooks very quickly and can become rubbery if cooked for too long.

Once the seafood is cooked through, taste and adjust the seasonings as needed, then serve!

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Cajun Gumbo Recipe

This Cajun Gumbo is made with a deep, smoky roux and your choice of proteins, becoming more flavorful the longer it cooks. One spoonful of this hearty and rich gumbo, and you’ll feel like you're in the heart of Louisiana!

Course Seafood, Soup

Cuisine American, Cajun

Keyword cajun gumbo recipe, gumbo, gumbo recipe, seafood gumbo, seafood gumbo recipe, shrimp gumbo, shrimp gumbo​ recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10 servings

Calories 781kcal

Author Jessica – The Novice Chef

Ingredients

For the Roux

• 1 ½ cups all-purpose flour
• 1 ¼ cups vegetable oil

For the Gumbo

• 1 large white or yellow onion diced
• 1 large green bell pepper seeded and diced
• 1 ½ cups diced celery include the celery leaves for more flavor
• 6 cloves garlic minced
• 8 to 10 cups low-sodium seafood or chicken broth or water
• 16 oz frozen sliced okra
• 1 (14.5 oz) can diced tomatoes or fire roasted diced tomatoes, do not drain, optional but they help cut any slime from the okra
• 3 tablespoons garlic powder
• 3 to 5 tablespoons cajun seasoning can also add cayenne pepper for more heat
• Tabasco sauce to taste

Protein Options

• 2 to 3 lbs andouille or smoked sausage, chicken, or alligator chopped into bite size pieces and seared in a hot skillet with oil
• 3 lbs raw shrimp deveined, heads and tails removed
• 1 lb lump crab meat drained
• 8 oz oysters rinsed and drained

For Serving

• white rice
• green onions sliced
• Tabasco sauce
• crackers such as oyster crackers or saltine crackers
• Filé powder optional, read notes below for more info

Instructions

• In a large heavy bottomed pot, I use a 7-qt dutch oven, over medium-high heat, add the flour and oil. Cook the roux, continuously stirring with a whisk, until it reaches a dark reddish brown color, about 20 minutes. You cannot walk away or stop stirring, otherwise the roux will burn and you will have to toss it out and start all over again.
• After you have gotten your roux to the desired color, add the onion, bell pepper, and celery. Cook, stirring often, until wilted about 7 minutes. Add garlic and cook for 30 seconds more.
• Turn the heat down to low and slowly add broth to the roux, 2 cups at a time. Bring gumbo to a very low simmer, but not a boil. You can decide how much broth you would like to add, but I recommend starting with 8 cups broth. A traditional gumbo should be a little less thick than a bisque style soup. Remember the gumbo still has a while to cook, so you can always add more broth to thin it out later in the process!
• Now, in a separate pan, sauté the okra with oil until it is soft, about 12 minutes. Add the okra to the gumbo. If you are worried about "okra slime" you can place the sautéed okra on a serving plate lined with napkins. Place more napkins on top and lightly press with your hand to remove majority of the oil.
• Add the tomatoes, garlic powder, cajun seasoning, and about 3 tablespoons Tabasco (adding more later to taste). Bring the gumbo back up to a low simmer (bubbling, but not boiling).
• Simmer for an hour (or up to 2 hours), over low heat, stirring occasionally. During the last 20 minutes of your simmer time, add the sausage, alligator, or chicken if using. Keep the lid off while simmering for a thinner gumbo and keep the lid on for a thinner gumbo. I usually start with the lid off and then place the lid on when it reaches the thickness that I like. You can always add a little extra broth (or water) to thin it out again if needed. The longer you let your gumbo simmer, the richer and deeper in flavor it becomes.
• Add the shrimp, crab meat, and oysters and place the lid back on the pot. Turn off the heat and let the gumbo sit until the seafood is cooked through, about 10 minutes.
• Taste your gumbo and adjust seasonings, as needed, adding extra broth if your gumbo is a little too thick. Serve gumbo over white rice, as desired, with sliced green onions on top. If your gumbo is salty enough and only needs more heat, add more hot sauce or cayenne pepper. Cajun seasoning has a lot of salt in it, so be careful!

Video

Notes

How to Store: Transfer leftover cooled gumbo to an airtight container and store in the fridge for up to 5 days. The flavors only get better over time, so this is a great make-ahead dish for hosting dinner or keeping warm in a crockpot for a potluck!

How to Freeze: Gumbo freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. Remember to leave a little room in each container for the soup to expand as it freezes. Freeze for up to 3 months. 

How to Reheat: Reheat gumbo on the stovetop over low heat until warmed through or in the microwave in 30-second bursts, stirring often. If it’s too thick, add a splash of water or broth to loosen it up. If reheating from frozen, thaw in the refrigerator overnight before warming for best results.

Optional Filé Powder: My granny never used filé, but it is common in some families to add it to their gumbo. Filé powder, ground up sassafras leaves, slightly thickens the gumbo and also adds an herbal, earthy flavor. Add it at the end of cooking or just before serving, starting with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot, then adjust to taste.

Nutrition

Serving: 1 bowl | Calories: 781kcal | Carbohydrates: 30g | Protein: 44g | Fat: 54g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 2642mg | Potassium: 875mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2140IU | Vitamin C: 33mg | Calcium: 185mg | Iron: 4mg

Frequently Asked Questions

What’s the difference between gumbo and jambalaya​?

Gumbo is a stew served over rice with a rich, roux-based broth. Jambalaya is a rice dish where the rice cooks with the meat and veggies, more like a Cajun-style paella.

Is gumbo spicy?

It has a bit of heat from Cajun seasoning and optional andouille sausage, but is not overly spicy if made as written. You can easily adjust the spice level by using more or less cayenne and adding hot sauce to taste.

What’s the best rice to serve with gumbo?

Traditional gumbo is served over plain white rice, but jasmine or long-grain rice works well too.

What if my gumbo is too thick?

If your gumbo turns out thicker than you like, simply thin it by stirring in small amounts of broth or water until it reaches your desired consistency.

Can I skip the okra?

While you can leave it out (my Granny is shuddering right now at the thought), okra is a very traditional addition to gumbo. It helps to thicken the gumbo and also adds flavor and texture. However, you can supplement it with about 1 teaspoon gumbo file powder, an additional can of tomatoes, or extra onion, bell pepper, and celery.

Can I make gumbo ahead of time?

Yes! Gumbo actually tastes better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently.

The post Authentic Cajun Gumbo Recipe appeared first on The Novice Chef.

Enjoy more of my favorite air fryer seafood recipes like this easy air fryer salmon, quick air fryer shrimp po’ boys and crispy air fryer coconut shrimp.

• Season the Breadcrumbs: Mix the breadcrumbs and seasonings together.
• Prepare the Salmon: Coat every piece of salmon with the breadcrumbs. Gently press the breadcrumbs into the fish so they stick!

• Add to Basket: Give the air fryer basket a light spray with oil or non-stick spray, then add the salmon bites in an even layer. Make sure they’re in a single layer and not touching. Depending on the size of your air fryer, you may have to cook the salmon nuggets in batches. If you want them to turn out super crispy, you can lightly mist the salmon with oil before cooking.
• Air Fry: Cook the salmon bites, flipping them in the last few minutes of cooking so they’re crispy all around. Keep a close eye on them, some air fryers run hotter than others.

• Make the Sauce: Whisk all of the sauce ingredients together until smooth. This is quick and easy to do while the fish cooks!
• Serve and Enjoy: As soon as the fish is done, serve the crispy salmon bites with the bowl of dip and dig in!

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Air Fryer Salmon Bites

Crispy, juicy, and ready in just 25 minutes, these Air Fryer Salmon Bites are always a hit when served with our zesty and creamy dill sauce!

Course 30 Min or Less, Quick Dinner Ideas, Seafood

Cuisine American

Keyword air fried salmon bites, air fryer salmon bites, salmon bites recipe, salmon nuggets, salmon nuggets air fryer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 357kcal

Author Jessica

Ingredients

• 1 ½ cups panko breadcrumbs
• 1 teaspoon paprika 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 24 oz salmon filets about 4 filets, cut into 1-inch pieces

Creamy Garlic Dill Sauce

• ½ cup mayonnaise
• 2 cloves garlic finely minced
• 2 tablespoons lemon juice
• 2 tablespoons milk
• 1 tablespoon minced fresh dill
• 1 teaspoon Dijon mustard

Instructions

• Preheat your air fryer to 400°F.
• In a shallow bowl, combine the breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
• Coat each piece of salmon in the breadcrumb mixture, pressing the crumbs onto the fish to help them stick.
• Spray the air fryer basket with oil or non-stick cooking spray. Place the salmon bites in a single layer, making sure they are not touching. You may need to cook these in 2-3 batches depending on the size of your air fryer.
• For extra crispy results, lightly mist the salmon with oil before cooking. Air fry the salmon for 4 minutes, then flip them over and cook for another 1 to 2 minutes, until they are cooked through and the breadcrumbs are crispy and golden brown.
• While the salmon bites are cooking, make the sauce by whisking all of the sauce ingredients together in a small bowl.
• Serve the salmon with the sauce and lemon wedges on the side, if desired.

Notes

• Store: Transfer cooled leftover salmon bites to an airtight container and store in the fridge for up to 3 days.
• Reheat: Warm leftovers in the air fryer at 350°F for 2 to 3 minutes to retain their crispiness. 

Nutrition

Serving: 1 serving | Calories: 357kcal | Carbohydrates: 13g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 484mg | Potassium: 626mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

More Easy Salmon Recipes To Try

Balsamic Salmon

Crispy Salmon Patties

Teriyaki Salmon

Sun-Dried Tomato Parmesan Crusted Salmon

The post Air Fryer Salmon Bites appeared first on The Novice Chef.

• Prep the oven: Preheat the oven and grease the ramekins. Set them aside.
• Make the oyster filling: Mix the oysters, garlic, cajun seasoning, and black pepper in a small bowl. Divide the mixture between the ramekins.

• Prepare the topping: Whisk the butter, panko, parmesan, parsley, and thyme in another bowl. Top the filled ramekins with this buttered panko crumbs mixture.
• Bake them: Pop them into the oven until the panko topping is slightly toasted. Serve immediately with lemon wedges and enjoy.

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Baked Oysters

This herbed baked oysters recipe with buttery, crispy panko is an easy seafood appetizer for all your gatherings.

Course Appetizers & Snacks, Side Dish, Side Dishes

Cuisine American

Keyword baked oysters, baked oysters recipe, oysters recipe baked

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 342kcal

Author Jessica – The Novice Chef

Ingredients

• 2 (3.75 oz) cans Smoked Oysters in Oil or 1 (6 oz) can whole oysters
• 4 cloves fresh garlic minced
• 1 ½ teaspoons cajun seasoning
• ½ teaspoon fresh cracked black pepper
• 3 tablespoons butter melted
• 1 cup seasoned panko bread crumbs
• ¼ cup shredded parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh thyme
• lemon wedges for serving

Instructions

• Preheat oven to 400°F. Butter or grease two 6 oz ramekins.
• In a small bowl, stir together oysters, garlic, cajun seasoning and black pepper. Divide oysters among prepared ramekins.
• In a small bowl, combine melted butter, bread crumbs, parmesan cheese, parsley and thyme. Top oysters with bread crumb mixture.
• Bake for 10 minutes, or until warmed through and bread crumbs are lightly toasted. Serve immediately with lemon wedges.

Video

Notes

Storage: While best served fresh, you can save the leftovers. Cover the ramekins with foil and refrigerate them for up to 3 days. Keep them in the back of the fridge where it’s coldest.

Reheat: Microwave them in 15-second intervals until warm. 

Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 342kcal | Carbohydrates: 26g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 567mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1779IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 3mg

More Seafood Recipes To Try

Air Fryer Coconut Shrimp

Teriyaki Salmon

Blackened Fish Tacos

Seafood Paella

The post Garlic Herb Baked Oysters appeared first on The Novice Chef.

Why I Love These Shrimp Skewers

I love this easy, take-out style dinner for sweet and sticky shrimp skewers on the grill! Here’s why I think you will love it too:

• Beginner-Friendly: Anyone who can whisk a sauce and assemble the skewers can nail this easy shrimp recipe. The hardest part is waiting for the shrimp to soak up all the marinade!
• Sweet and Savory: Hoisin sauce, raw honey, fresh lemon zest and juice give the shrimp marinade the perfect balance.
• Better than Take-Out: Marinate the shrimp longer for even more flavor and serve them over your favorite noodles or rice for a flavorful dinner.
• Oven or Air Fryer: On days when you don’t feel like grilling, I also included directions for cooking these shrimp quickly in the oven or air fryer!

If you love grilling, make sure to also try my grilled chicken kabobs or grilled steak kabobs! For a Greek spin, try my favorite grilled greek chicken souvlaki!

What You’ll Need

Hoisin sauce and honey are the sweet-and-savory aspect, while fresh lemon zest and juice adds brightness. Scroll down to the recipe card for exact amounts.

• Shrimp: Fresh, thawed shrimp are best. I try to buy already peeled and deveined shrimp to save a ton of prep time!
• Hoisin Sauce: You can swap it for oyster sauce, for a less sweet, more savory taste.
• Honey: I use raw honey, but agave nectar will also work!
• Lemons: Lime juice and zest work well too, but lemon adds a milder flavor.
• Salt and Pepper: Kosher salt and freshly-cracked pepper are best.
• Cilantro: Choose fresh cilantro with bright green leaves. This is an optional garnish, you can use parsley instead!

How to Cook Shrimp Skewers on the Grill

Cooked on the grill, or in the oven or air fryer, this recipe for easy grilled shrimp skewers gets a gold star for simplicity and flavor! Scroll to the recipe card at bottom of the post for full detailed instructions.

• Marinade: In a large bowl, mix the hoisin sauce, honey, lemon juice, zest, salt, and pepper until smooth. Toss in the shrimp and marinate for 30 minutes.
• Make the Skewers: Grab about 4 shrimp and pierce them through the tail and head with a skewer stick. Repeat until you’re out of shrimp and sticks.
• Cook on the Grill: Heat outdoor grill, or a grill pan, over medium-high heat. Lightly spray grill with non-stick spray, then add skewers. Cook for about 3 minutes per side.
• Cook in Oven: Turn on the broiler. Grease a baking sheet and spread out the skewers in a single layer. Broil for about 4 minutes, flipping half way.
• Cook in Air Fryer: Heat air fryer to 400°F. Add shrimp skewers in an even layer. Cook for 6 minutes, flipping half way.
• Garnish and Serve: Remove from the heat, garnish with cilantro, and enjoy.

Chef’s Tips & Variations

• Skip the Sticks: Skip the skewer sticks when you’re in a rush! Add the shrimp straight to the grill or oven. You will need kitchen tongs to flip them over.
• Add Veggies: Halved mushrooms, chopped bell peppers, and onions, are great ways to add more flavor to each bite. Add them in between each piece of shrimp in the skewers. I always add the veggies to the marinade to add more flavor.
• Marinate Longer: Refrigerate the shrimp in the marinade for up to 4 hours. This will give them more time to absorb all the flavors! Do not marinate any longer than 4 hours, the shrimp can become mushy from the acid in the lemon juice.
• Swap the Garnish: Black or white sesame seeds, chopped green onions, or fresh Thai basil are other tasty garnish options.
• Make them Spicy: Stir in about 1 tablespoon Sriracha, or your favorite hot sauce, into the marinade for a kick of heat. 1 teaspoon of chili oil, or 1 tablespoon crushed red pepper flakes, work great too.
• Add Garlic: I love adding in a couple of cloves of freshly minced garlic to add more savory flavor and bite to these grilled shrimp skewers!
• Don’t Overcook: Do NOT overcook the shrimp or they will be dry and rubbery! Shrimp are cooked once they turn pink and opaque and have curled.

What to Serve with Grilled Shrimp Skewers

I love serving these sweet-and-savory grilled shrimp skewers as an easy appetizer, but they also work great as a main dish with your favorite sides. Here are some more tasty pairing ideas:

• Rice: I often serve them over this cilantro lime rice, but you could also go fusion style and serve them with my Mexican rice!
• Noodles: My spicy peanut noodles and pan fried noodles are other great base options for a take-out style dinner.
• Veggies: Try my air fryer asian roasted broccoli or this refreshing mango slaw, it’s the perfect pairing!

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Sweet & Sticky Grilled Shrimp Skewers

This sweet and sticky grilled shrimp skewers recipe with herby cilantro is an easy Asian-style dinner you can cook on the grill, in the oven, or air fryer! Marinated in a sticky hoisin-honey sauce, they are an easy Asian-style dinner served over rice or noodles.

Course Appetizer, Dinner Ideas, Quick Dinner Ideas, Seafood

Cuisine American, Asian

Keyword grilled shrimp skewers, recipe for shrimp skewers, shrimp skewers

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Additional Time 30 minutes minutes

Total Time 41 minutes minutes

Servings 4 servings

Calories 283kcal

Author Jessica – The Novice Chef

Ingredients

• 1.5 lbs shrimp peeled and deveined
• ⅓ cup hoisin sauce
• ⅓ cup honey
• juice of 2 Lemons
• zest of 1 lemon
• kosher salt & freshly ground black pepper to taste
• chopped cilantro optional garnish
• skewers soaked in water if using wooden skewers

Instructions

• In a large bowl, whisk together hoisin sauce, honey, lemon juice, lemon zest, salt and pepper. Toss Shrimp in sauce and allow to marinate (in an airtight bowl, in the fridge) for 30 minutes, or up to 4 hours.
• Thread shrimp onto skewers, piercing once near the tail and once near the head. Repeat until you're out of shrimp and sticks.

Grill or Grill Pan

• Heat grill, or grill pan, over medium-high heat. Lightly oil grill with non-stick spray.
• Grill for 6 to 7 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.

Oven

• Turn on the broiler to high. Grease a baking sheet so they won’t stick (or cover with non-stick aluminum foil for easy cleanup). Spread shrimp in an even layer.
• Broil for about 4 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.

Air Fryer

• Preheat air fryer to 400°F. Add the shrimp skewers in an even layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
• Cook for 6 minutes, flipping half way through, until shrimp are cooked through. Top with freshly chopped cilantro and serve immediately.

Video

Notes

Store Leftovers: I always make extra grilled shrimp kabobs to keep in the fridge for an easy lunch later in the week! Place them in an airtight container and store in the fridge for up to 4 days. 

Reheat: Microwave for 30 seconds, or until warmed through. You can also heat them in a skillet with a little oil, over medium heat, for about 3 minutes. 

Skip the Sticks: Skip the skewer sticks when you’re in a rush! Add the shrimp straight to the grill or oven. You will need kitchen tongs to flip them over.

Add Veggies: Halved mushrooms, chopped bell peppers, and onions, are great ways to add more flavor to each bite. Add them in between each piece of shrimp in the skewers. I always add the veggies to the marinade to add more flavor.

Make them Spicy: Stir in about 1 tablespoon Sriracha, or your favorite hot sauce, into the marinade for a kick of heat. 1 teaspoon of chili oil, or 1 tablespoon crushed red pepper flakes, work great too.

Add Garlic: I love adding in a couple of cloves of freshly minced garlic to add more savory flavor and bite to these grilled shrimp skewers!

Don’t Overcook: Do NOT overcook the shrimp or they will be dry and rubbery! Shrimp are cooked once they turn pink and opaque and have curled.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 283kcal | Carbohydrates: 34g | Protein: 35g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 275mg | Sodium: 575mg | Potassium: 500mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg

More Easy Shrimp Recipes

Air Fryer Coconut Shrimp

Shrimp Alfredo

Cajun Jambalaya Pasta

Air Fryer Shrimp Po’ Boys

The post Sweet & Sticky Grilled Shrimp Skewers appeared first on The Novice Chef.

Why You’ll Love This Balsamic Salmon Recipe

When I am craving salmon, this simple, but flavorful balsamic salmon is my go to recipe! Here’s why I know you are going to love it too:

• Quick: This easy salmon dinner is ready in just 30 minutes, with a few simple ingredients you likely already have on hand.
• Sweet and Savory: Sweet brown sugar, tangy balsamic vinaigrette and fiery Sriracha create the perfect balance of flavors. This glazed salmon is anything but boring!
• Beginner-Friendly: The fridge and oven do all of the work. You marinate in the fridge and cook in the oven, this balsamic glazed salmon couldn’t get any easier!

What You’ll Need

Besides the salmon, there’s a good chance you have all the ingredients on hand to make this easy balsamic marinade! Scroll down to the recipe card for exact amounts.

• Salmon: Make sure it’s boneless and skinless.
• Balsamic Salad Dressing: Choose your favorite! If it’s light on balsamic vinegar, feel free to add an extra tablespoon or two to your marinade.
• Garlic: Fresh garlic or garlic paste are best for this.
• Light Brown Sugar: Dark brown sugar works too. You can also use honey or maple syrup!
• Sriracha: Feel free to use Tabasco, Frank’s or your favorite hot sauce.
• Lemon Juice: Reduce the amount by half if you use lime juice.
• Salt and Pepper: I prefer kosher salt and freshly cracked black pepper.

How To Make Baked Balsamic Salmon

After a quick 15-minute marinade, the oven does the rest of the work for you. Scroll to the recipe card at bottom of the post for full detailed instructions.

• Marinate: Whisk all of the marinade ingredients in a bowl. Add in the salmon fillets, making sure they are completely coated. Marinate in the fridge for 15 to 30 minutes.
• Bake: Add the salmon to a baking sheet lined with parchment paper. Place it on the top oven rack. Bake for 5 minutes, brush with leftover marinade, and bake again until flaky.
• Serve: Remove the salmon from the oven and let it cool slightly. Serve and enjoy!

Chef’s Tips and Variations

• Spice it Up: Whisk 2 teaspoons garlic powder, 1 teaspoon onion powder and 1/2 teaspoon smoked paprika in a small bowl. Season the salmon with the mixture after you marinate it for even more depth and flavor.
• Add Garnish: Sprinkle the salmon with sesame seeds, chopped parsley, or a crispy panko topping for extra texture and flavor.
• Don’t Over Marinate Allow the salmon to marinate for 1 hour max. Any longer and the acids in marinade can break down the salmon, making it mushy.
• Use a Bag: I also will add the marinade ingredients to a ziplock bag, shake it up, then add the salmon. No bowl or whisk needed!

What To Serve With Balsamic Glazed Salmon

This juicy balsamic glazed salmon recipe is perfect for busy weeknights. Pair it with a side of arugula salad, a fresh cucumber tomato salad, or this veggie packed chickpea salad. My parmesan roasted broccoli and garlic roasted cherry tomatoes would pair great too. Cilantro lime rice or quinoa are wonderful side options if you prefer something warm and hearty.

For lunch meal prep, I will often add a bed of rice in individual containers and top with my salmon and a side of parmesan roasted broccoli. It makes reheating lunch a breeze!

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Balsamic Salmon

This juicy, flaky balsamic salmon recipe with sweet and savory Sriracha-balsamic glaze is an easy 30-minute dinner.

Course Dinner Ideas, Quick Dinner Ideas

Cuisine American

Keyword baked balsamic salmon, balsamic glazed salmon, balsamic salmon, balsamic salmon recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 489kcal

Author Jessica – The Novice Chef

Ingredients

• 2 (6 oz) salmon fillets
• ½ cup balsamic vinaigrette
• 2 cloves garlic minced
• 1 tablespoon light brown sugar
• 2 teaspoons sriracha or your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon fresh ground pepper
• ½ teaspoon salt

Instructions

• In a medium sized bowl, whisk together the balsamic vinaigrette, garlic, brown sugar, sriracha, lemon juice, pepper and salt. Marinate salmon fillets in mixture for 15 minutes.
• While fillets are marinating, preheat oven to 425°F. Line a baking sheet with foil or parchment paper and lightly grease with olive oil or butter so the salmon does not stick.
• Place salmon skin-side down on prepared baking sheet and transfer to oven on the top rack. Bake for 5 minutes, lightly brush any leftover marinade on top of the fillets and bake for 5 minutes more (or until salmon is cooked throughly and flakes easily with a fork).
• Serve with fresh greens (like spicy arugula) or grains (like couscous) for a quick dinner!

Video

Notes

Store: Place leftovers in an airtight container and store for up to 3 days. 

Freeze: Wrap each filet in plastic wrap. Transfer the salmon to freezer bags. Freeze for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheat: Sprinkle the fish with 1 teaspoon water and microwave it in 30-second increments. You can also use a pan over medium heat for 3-4 minutes per side.

Cook on the Stove or in Air Fryer: Follow my 10-minute air fryer salmon directions to cook this in your air fryer. For the stove top, add 1 tablespoon olive oil to large skillet over medium-high heat. Add the salmon and cook for 4 minutes, flip it, and let it cook for another 2 to 3 minutes or until flaky.

Don’t Over Marinate Allow the salmon to marinate for 1 hour max. Any longer and the acids in marinade can break down the salmon, making it mushy.

Use a Bag: I also will add the marinade ingredients to a ziplock bag, shake it up, then add the salmon. No bowl or whisk needed!

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 filet | Calories: 489kcal | Carbohydrates: 12g | Protein: 34g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1295mg | Potassium: 878mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

The post Balsamic Salmon appeared first on The Novice Chef.

Looking for more Latin classics? Try this classic arroz con pollo, juicy pernil and caldo de pollo!

• Sauté: Add the olive oil to a large round pan over medium-high heat. Sauté the onion, garlic, and bell pepper, until softened.
• Season: Mix in paprika, saffron, and bouillon. Add the stock and white wine. Bring to a low boil.
• Simmer: Stir in the rice and simmer it. Avoid excess stirring while you cook the rice and do not cover it. This allows the rice to create a crispy golden rice layer at the bottom of the pan.
• Seafood: Place the shrimp, mussels, octopus, and peas on top of the rice. Slightly cover the pan to prevent mushiness, but still retain heat. Continue to cook paella until the shrimp turns pink.
• Finish: Uncover the pan completely and raise the heat for just a minute to help crisp the socarrat — crispy rice on the bottom. Remove from the stove, cover, and let it rest for 5 minutes.
• Serve: Serve with a lemon wedge and a sprinkle of fresh parsley.

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Seafood Paella

This seafood paella recipe is an effortless version of Spain's national rice dish! Each bite is filled with traditional flavors, juicy seafood and tender rice infused with saffron. The bottom layer of crispy toasted rice, called socarrat, may just be the best part! There are MANY variations to Paella. Please be respectful that my recipe may be different from yours!

Course Dinner Ideas, Holidays, Lunch, Quick Dinner Ideas

Cuisine Spanish

Keyword paella, paella recipe, paella seafood, seafood paella, seafood paella recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 323kcal

Author Jorge

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 small red bell pepper seeded and diced
• 1 ½ teaspoons smoked paprika divided
• 1 large pinch of saffron crushed
• 1 ½ teaspoons seafood bouillon divided
• 3 cups seafood stock or vegetable stock
• ½ cup dry white wine
• 1 ½ cups Bomba rice check below for more options
• 12 jumbo shrimp peeled and deveined
• 12 mussels rinsed and scrubbed
• 8 oz raw or cooked octopus or squid cut into small pieces
• ½ cup frozen peas
• 2 lemon wedges for serving
• 1 tablespoons chopped parsley optional garnish

Instructions

• Heat the olive oil over medium-high heat in a paella pan, or an extra large skillet (read notes below for help choosing a pan). Add the onion, garlic and bell pepper and sauté for 4 minutes, until softened.
• Stir in the paprika, saffron, bouillon, stock and white wine. Bring to a low boil.
• Stir in the rice and simmer for 15 minutes. You want a crusty layer of rice to form on the bottom of the pan, called socarrat to form, so avoid stirring too much. Only stir a few times max, as needed.
• Nestle the shrimp, mussels, octopus and peas in with the rice and place the lid offset on top of the pan. (This will help hold the heat in, but allow the steam to escape so you don’t end up with mushy paella!) Continue cooking for 10 minutes, or just until the shrimp turns pink.
• Remove the lid and turn the heat to high for 1 minute (to help crisp the socarrat). Remove the pan from the heat, cover and let it sit for 5 minutes. Then serve with a lemon wedge and sprinkle of fresh parsley, if desired.

Notes

Store: Place cooled paella in an airtight container and store in the fridge for up to 3 days. Don’t store it longer, as it has lots of seafood with different spoilage timelines.

Freeze: Transfer it to a freezer-friendly container. Freeze it for up to 3 months. Thaw it in the fridge overnight before reheating. Don’t reheat from frozen!

Reheat: Place paella in a pan with a little oil over medium-high heat. Cook with the lid on for 7 to 8 minutes, stirring occasionally, until warmed through. You can also microwave it in 30-second intervals until warm

Paella Pan: Paella is traditionally cooked in a large paella pan to allow the rice to cook more evenly. However, any large (12 inches at minimum) round skillet with shallow sides will work! Do not use a skillet like a wok, you want a flat even surface.

Paella Rice: Spanish paella Bomba rice is best, but Calasparra rice or arborio rice will work too. You want to use a short-grain or medium-grain rice. Do not use a long-grain rice.

Don’t Rinse: Unlike most kinds of rice, don’t wash your rice for paella. You want it to be starchy to have the right texture!

Do Not Cover: Leave your pan uncovered while cooking paella. If you cover it, your rice will absorb too much of the cooking liquid and will not have the correct texture. I do place a lid on when I add the seafood, but only partially, I never fully cover the pan.

Chicken: Add chopped chicken breasts for another traditional type of paella. Add the raw chicken, cut into bite size pieces, with the vegetables and sauté for 5 minutes before continuing with the recipe.

Chorizo: This is sliced chorizo sausage, not ground Mexican chorizo! You can add this when you would add the seafood as it’s already dried and cured.

Nutrition

Serving: 1 serving | Calories: 323kcal | Carbohydrates: 37g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 1169mg | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 4mg

More of the Best Seafood Recipes

Teriyaki Salmon

Garlic Herb Baked Oysters

Camarones a la Diabla (Deviled Shrimp)

Blackened Fish Tacos

The post Seafood Paella appeared first on The Novice Chef.

Classic, Creamy Pasta Salad with Tuna!

Are you looking for the perfect tuna pasta salad recipe? When done right, tuna pasta salad is a perfectly chilled and refreshing summer dish. I like to bring this to potlucks and covered dish dinners. It goes with just about everything and is always so good!

My easy recipe uses solid white albacore tuna, plenty of crisp, crunchy celery and bell pepper, oodles of tender pasta, and a tangy, ranch-like dressing that you’ll love.

This Tuna Pasta Salad Is…

• Filling: There’s lots to love in this simple tuna pasta salad, and with a base of flaked tuna and hearty pasta, it’s also a satisfying lunch or light dinner.
• Simple: No muss, no fuss – just a quick and easy recipe made from basic pantry ingredients you probably already have on hand.
• Refreshing: Cold pasta salad is a must-have for hot weather! Make dinner a picnic, literally, by bringing this cold, creamy salad outdoors and serving it with Watermelon Lemonade.

(If you are looking for my other tuna pasta salad with pickle relish and whole grain mustard, it’s right here: Creamy Tuna Macaroni Salad. Yum!)

The Ingredients You’ll Need

So what exactly will you need to whip up this tunafish pasta salad? Let’s take a look at the ingredients list. (Ingredients with amounts are listed in the printable recipe card at the bottom of this post.) You will want to gather up:

• Pasta: I like to use rotini or fusilli pasta, but any shape will work! Elbows and shells are also a popular choice.
• Tuna: I like to use albacore tuna, flaked with a fork. 
• Boiled Eggs: Hard-boiled eggs are a must, in my book! Dice ‘em up and throw ‘em in. Or, if you don’t really care for them, feel free to leave them out. (I always make my favorite easy peel Instant Pot Hard Boiled Eggs.)
• Veggies: Celery, red bell pepper, peas, and thinly sliced green onion add a balanced veggie flavor that’s savory, sweet, fresh, and has just a little bite.
• Mayonnaise: Tuna and mayo are a match made in heaven! Use a bit of your favorite mayonnaise as the base for the creamy dressing.
• Sour Cream: To lighten the dressing and keep it from being to mayonnaise-y, you’ll be using an equal amount of sour cream – or Greek yogurt, if you prefer.
• Dried Herbs: Dill and basil, or you can substitute herbs of your choice. I highly recommend dill and basil, though – they both play well with tuna, and not all herbs do.
• Salt and Pepper: For seasoning the tuna pasta salad, along with additional salt for the pasta water.

How to Make Tuna Pasta Salad

Once you have all of your ingredients, it’s time for the easy part: putting it all together. This will only take a few minutes, so let’s get started.

• Make the Pasta. First, you’ll need to boil the pasta for your tuna pasta salad. Bring a large pot of water to a boil, salt it well, and then cook the pasta according to the package directions. Once it’s ready, drain it and rinse it under cold water. Place the drained, rinsed pasta into a large mixing bowl.
• Flake and Add the Tuna. Open the tuna, and break it apart into small pieces with a fork. Add the tuna to the bowl of pasta.
• Add the Remaining Ingredients. Next, add your diced hard-boiled eggs, bell pepper, celery, green onion, and peas. Stir the pasta salad a bit to distribute the ingredients.

• Make the Dressing. Mix together the mayonnaise, sour cream, dill, basil, salt, and pepper. 
• Add the Dressing to the Pasta. Pour your dressing on top of the pasta salad, and stir again to coat everything well. 

• Enjoy! Taste the salad, and adjust the salt, if needed. You can then serve your tuna pasta salad at room temperature or chilled.

Should You Rinse Pasta When Making Pasta Salad?

Actually, yes! A lot of pasta experts are pretty strict about rinsing pasta, and for good reason. If you are serving hot pasta with hot pasta sauce, rinsing the pasta is a waste of time – and worse, it will cool the pasta down and remove the starch. For hot sauces, you want the starch. It helps the sauce coat the noodles.

But when you are making pasta salad, rinsing the pasta is very helpful. For one thing, it stops the cooking process and helps the pasta stay un-mushy. Rinsing also helps keep the pasta from turning gummy or mushy, which is perfect for pasta salad! So rinse it well under cool water, and you’re good to go.

More Helpful Tips for Success

What else should you know about making tuna pasta salad? Glad you asked! I have a whole bunch of tips to share for making this recipe the best it can be. Here we go:

• Pasta Options: While I usually go with ordinary wheat pasta, you could substitute whole-wheat, quinoa, lentil, black bean, or any other type of specialty pasta you prefer. Just cook it according to the package directions. (Keep in mind that different pastas have different textures and storage instructions!)
• Tuna Options: Solid white albacore is my favorite, but you could use other types of tuna here as well. I do not recommend tuna packed in oil, though, as it can make the salad too oily. Make sure to purchase the large, 12 ounce can, or substitute several small cans.
• Veggies: Feel free to throw in extra vegetables, whatever you like! Carrot matchsticks, blanched and cut green beans, thoroughly-washed broccoli florets, thinly sliced radish… use what you love!
• Add Cheese: For a cheesy variation, add some cheddar cheese. You can add shredded cheddar cheese or cubed cheddar cheese – both are amazing.
• Make Ahead: If you’re making this ahead of time, store the dressing separately and toss the salad in the dressing right before serving. That will keep the salad from becoming dry.

What to Serve with Tuna Pasta Salad

While this tuna pasta salad is great as an all-in-one lunch or light dinner, it also works really well for a side dish or potluck dish. In that case, you might wonder what to serve along with it. The answer? Anything! Barbecue or cookout recipes are a favorite, like these:

• Burgers: Tuna pasta salad often appears at cookouts, as I mentioned before, alongside the hamburgers and hot dogs. For a different take on regular hamburgers, try these Greek Turkey Burgers! So zesty and light.
• Pulled Pork: Another barbecue favorite? BBQ Pulled Pork Sliders. These savory sandwiches are a crowd-pleasing favorite that you really have to make at least once each summer!
• Corn: No matter your main dish, you’ve got to have great sides. The pasta salad is one of them, of course, but if you need another, reach for Grilled Corn. No one can resist a fresh ear of grilled corn, served with melting butter.

How to Store the Leftovers

Leftover tuna pasta salad can be stored in your refrigerator for up to three days. Make sure to store it properly, which means tightly covered – ideally in airtight containers or food storage bags, but you could also use a big bowl with plastic wrap over the top. Serve it right from the refrigerator for a chilled, refreshing meal or snack.

Does Tuna Pasta Salad Freeze Well?

Sometimes pasta salads are freezer-friendly, and technically you can freeze this one if you want to. However, it is a little bit fussy, so I don’t really recommend it. For one thing, you don’t really want to freeze the fresh, raw veggies or the eggs – they can turn mushy after thawing out. So you would need to chop those just before serving and add them to the thawed pasta salad afterward. For another thing, the creamy dressing will need to be made fresh just before serving, too! It tends to separate if frozen and thawed, which is not what you want.

However, if you do decide to freeze your tuna pasta salad, these would be the steps.

• Make the Pasta and Tuna. Boil the pasta and rinse it as directed. Add the tuna to the pasta, and stir it through. 
• Freeze the Pasta and Tuna. Cool the tuna-pasta mixture, and then package it in freezer containers or bags.
• Thaw the Pasta and Tuna. The day or morning before you’re ready to serve, take the frozen packages out of the freezer and place them in the refrigerator to thaw.
• Prepare the Dressing and Veggies. Before serving, prep the veggies and mix the dressing. 
• Finish the Salad and Serve. Add the veggies and dressing to the pasta salad, stir it through, and enjoy.

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Tuna Pasta Salad

This quick and easy Tuna Pasta Salad is an essential summertime dish. Perfect for potlucks, it's easy to make and so flavorful. Make this simple, wholesome dish ahead if you like, and easily size it up for a crowd, too!

Course Salads

Cuisine American

Keyword Pasta Salad, tuna macaroni salad, tuna pasta salad, tunafish pasta salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 325kcal

Author Jessica – The Novice Chef

Ingredients

• 16 oz rotini or fusilli pasta or pasta shape of choice
• 1 (12 oz) can albacore tuna in water drained
• 4 hard boiled eggs diced
• 1 cup diced red bell pepper about 1 pepper
• 1 cup diced celery about 2 ribs
• 2 tablespoons thinly sliced green onion about 1 green onion, green only
• ½ cup frozen peas
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ½ teaspoon dried dill
• ½ teaspoon dried basil
• ¾ teaspoon kosher salt plus extra for salting pasta water
• ¼ teaspoon black pepper

Instructions

• Boil pasta in salted water according to package instructions. When done cooking, drain pasta and rinse under cold water. Transfer pasta to a large mixing bowl.
• Break apart tuna into small pieces (I do this by flaking the tuna with a fork). Add to the bowl of pasta.
• Add eggs, bell pepper, celery, green onion, and peas to the pasta. Stir to combine.
• In a small bowl, mix together mayonnaise, sour cream, dill, basil, salt, and pepper. Pour on top of the pasta. Stir to coat everything in the dressing. Taste and adjust salt, if needed.
• Serve pasta salad at room temperature or chilled.

Notes

• Pasta Options: While I usually go with ordinary wheat pasta, you could substitute whole-wheat, quinoa, lentil, black bean, or any other type of specialty pasta you prefer. Just cook it according to the package directions. (Keep in mind that different pastas have different textures and storage instructions!)
• Tuna Options: Solid white albacore is my favorite, but you could use other types of tuna here as well. I do not recommend tuna packed in oil, though, as it can make the salad too oily. Make sure to purchase the large, 12 ounce can, or substitute several small cans.
• Veggies: Feel free to throw in extra vegetables, whatever you like! Carrot matchsticks, blanched and cut green beans, thoroughly-washed broccoli florets, thinly sliced radish… use what you love!
• Add Cheese: For a cheesy variation, add some cheddar cheese. You can add shredded cheddar cheese or cubed cheddar cheese – both are amazing.
• Make Ahead: If you're making this ahead of time, store the dressing separately and toss the salad in the dressing right before serving. That will keep the salad from becoming dry.
• Storage: Leftover tuna pasta salad can be stored in your refrigerator for up to three days. Make sure to store it tightly covered in airtight containers or food storage bags, or a large bowl covered with plastic wrap.

Nutrition

Serving: 1 | Calories: 325kcal | Carbohydrates: 36g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 311mg | Fiber: 3g | Sugar: 3g

More Easy Pasta Salad Recipes

• Bacon Ranch Pasta Salad
• Mediterranean Orzo Pasta Salad
• Dill Pickle Pasta Salad
• Macaroni Salad with Ham
• Easy Spaghetti Salad
• Warm Creamy Chicken Pasta Salad
• Puerto Rican Macaroni Salad
• Easy Greek Pasta Salad

The post Tuna Pasta Salad appeared first on The Novice Chef.

A Timeless Pasta Dish with Tons of Flavor

Spaghetti puttanesca is a classic recipe that everyone should know how to make! It’s so easy, so good, and comes together with basic pantry ingredients like canned tomatoes and olives. When you are out of everything and don’t feel like cooking, puttanesca might just be the answer!

Why Is It Called Spaghetti Puttanesca?

The translation of “puttanesca” actually means, “in the style of the prostitute.” Scandalous, right? Some people even think that Neapolitan prostitutes invented this recipe, and used its powerful aroma to lure in customers.

However, that seems a little bit unlikely. The Italian word “puttana,” meaning prostitute, comes from the word “putida,” meaning “stinky.” With anchovies as a key ingredient, the name “puttanesca” probably came about as a humorous reference to anchovies, rather than the cooking skills of Neapolitan “ladies of the night!”

What Does Pasta Puttanesca Taste Like?

This dish is absolutely crammed with flavor, thanks to the blend of powerful ingredients. Olives and capers are both briny and salty. Capers also have a sort of herbal tanginess to them, while olives are rich and moist, which makes a good contrast. The anchovies dissolve into the sauce, giving it a subtly meaty, umami taste. Add a flavorful olive oil and tomato sauce with plenty of garlic, and this easy pasta dish is totally irresistible.

Recipe Ingredients

Feeling hungry yet? Great! This is what you’ll need to gather up in order to make spaghetti puttanesca.

• Pasta: Dry spaghetti noodles. Thin spaghetti would also work, just be careful not to overcook it!
• Olive Oil: For sautéing.
• Onion and Garlic: Chop the onion and mince the garlic.
• Crushed Red Pepper Flakes: Use the amount that suits your taste, or leave it out, if you prefer.
• Anchovies: Finely chopped anchovies are a key ingredient in this classic pasta dish. Look for a good canned variety packed in water or oil.
• Olives: I use chopped black olives.
• Capers: Another key ingredient, capers are usually found near the olives and pickles.
• Diced Tomatoes: Use your favorite canned, diced tomatoes.
• Salt and Pepper
• Pecorino Romano: Use finely-grated pecorino romano, or parmesan.
• Parsley: Chopped, fresh parsley.
• Basil: Fresh basil leaves, for garnish. This is optional, but great!

How to Make Spaghetti Puttanesca

Quick and easy is the name of the game here. We’re talking boil the pasta, dump everything else in a skillet, and that’s about it! Here’s the skinny:

• Cook the Spaghetti. Bring a pot of water to a boil, and cook the spaghetti for 2 minutes less than the package says. (It will finish cooking in the sauce.) Then drain it, reserving a few tablespoons of the cooking water.
• Saute the Aromatics. While the spaghetti is boiling, heat the olive oil in a skillet, and cook the onion, garlic, and chili flakes for about four minutes.
• Add the Anchovies, Olives, and Capers. Stir in the anchovies, olives, and capers, and let those cook for another couple of minutes.

• Finish the Sauce. Add the tomatoes, and simmer the sauce for about four minutes. Then stir in the pecorino romano.
• Toss the Pasta in the Sauce. Once the pasta is done, drain it and add it to the sauce. Toss to coat. If it needs a little more liquid, add a couple of tablespoons of the reserved pasta water, and cook for another 3 minutes or so.
• Enjoy!  Serve the spaghetti puttanesca in bowls, garnished with parsley and basil.

Helpful Tips

If you’ve never made spaghetti puttanesca, you might have some questions about the process and ingredients. These helpful tips will tell you all you need to know!

• Anchovies: Can you taste the anchovies? When you cook with anchovies, they don’t taste fishy. They just add a nice salty flavor to the dish, and lots of umami.
• Anchovy Substitutes: For an anchovy-less version, you can replace the anchovies with a little bit of tamari sauce, seaweed, or finely chopped artichoke hearts.
• Pasta: You will want to undercook the pasta by 2 minutes. It will cook till tender in the sauce. 
• Tomatoes: San Marzano tomatoes are a great option, if you can find them. They’re known for being less acidic than other canned varieties.

Tasty Serving Suggestions

So what should you serve with spaghetti puttanesca? These easy recipes are the perfect sides to round out the menu.

• Bread: A big slice of warm goat cheese garlic bread makes an irresistible side with any plate of pasta.
• Salad: The medley of tastes and colors in my copycat Maggiano’s chopped salad is sure to be a hit!
• Soup: A bowl or cup of creamy soup is another great way to beef up the meal and add contrast. This creamy roasted mushroom soup is not only scrumptious, it’s low-carb as well.

Storing and Reheating Guidelines

If you have leftover pasta puttanesca, you can store it in your refrigerator for up to three days. To keep it as fresh as possible, store it in zip-top bags or airtight containers. You can reheat this dish on the stove over medium heat, just until the ingredients are warmed through.

Can I Freeze Pasta Puttanesca?

Yes, you can! Just cool It down, transfer it into freezer containers, and then freeze it for up to three months. Thaw it out overnight in the fridge before reheating.

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Spaghetti Puttanesca

This easy Spaghetti Puttanesca is filled with the spicy, bold flavors of garlic, chili flakes, anchovies, olives, and capers. It’s a simple classic dish you'll adore!

Course Pasta & Pizza

Cuisine Italian

Keyword pasta puttanesca, putanesca, puttanesca, spaghetti puttanesca

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 337kcal

Author Jessica – The Novice Chef

Ingredients

• 8 oz dried spaghetti
• 4 tablespoons olive oil
• ½ cup finely chopped onion
• 4 large garlic cloves minced
• ½ teaspoon crushed red pepper flakes
• 5 anchovy filets finely chopped
• ¼ cup chopped black olives
• ¼ cup capers drained
• 1 14.5 oz can diced tomatoes
• Salt and pepper to taste
• 1 oz finely grated Pecorino Romano plus more for serving
• 1 tablespoon parsley finely chopped
• Basil leaves for garnish, optional

Instructions

• Cook the spaghetti for 2 minutes less than the package says.
• While the spaghetti cooks, heat the olive oil over medium-low and cook the onion, garlic, and chili flakes for 4 minutes.
• Stir in the anchovies, olives, capers and cook for another 2 minutes.
• Add the tomatoes and simmer for 4 minutes, then stir in the grated cheese.
• Drain the spaghetti and add it to the sauce and toss to coat. If needed, add a couple of tablespoons of the hot spaghetti water and cook for another 3 minutes.
• Serve bowls of the spaghetti with more grated cheese, parsley and basil, if desired.

Notes

Anchovies: Can you taste the anchovies?  When you cook with anchovies, they don’t taste fishy. They just add a nice salty flavor to the dish, and lots of umami.

Anchovy Substitutes: For an anchovy-less version, you can replace the anchovies with a little bit of tamari sauce, seaweed, or finely chopped artichoke hearts.

Pasta: You will want to undercook the pasta by 2 minutes. It will cook till tender in the sauce. 

Tomatoes: San Marzano tomatoes are a great option, if you can find them. They're known for being less acidic than other canned varieties.

Storing: If you have leftover pasta puttanesca, you can store it in your refrigerator for up to three days. To keep it as fresh as possible, store it in zip-top bags or airtight containers.

Reheating: You can reheat this dish on the stove over medium heat, just until the ingredients are warmed through

Nutrition

Serving: 1 | Calories: 337kcal | Carbohydrates: 24g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 32mg | Sodium: 694mg | Fiber: 3g | Sugar: 3g

More Classic Pasta Dishes

• Pasta Primavera
• Easy Shrimp Alfredo
• Chicken Fettuccine Alfredo
• Million Dollar Spaghetti
• Spaghetti Carbonara
• Creamy Cajun Chicken Pasta
• Best Homemade Alfredo Sauce

The post Spaghetti Puttanesca appeared first on The Novice Chef.

Why You’ll Love This Cajun Jambalaya Pasta Recipe

Creamy, spicy and oh-so comforting, this jambalaya pasta will disappear as soon as it hits the table! Here’s why you are going to love it:

• Quick: The jambalaya pasta recipe can be prepared in just 35 minutes, making it perfect for busy weeknights!
• Cheesecake Factory Copycat: It’s inspired by the popular dish from the Cheesecake Factory, allowing you to recreate a restaurant favorite at home.
• Rich and Creamy: With flavorful and hearty ingredients like Cajun seasoning, andouille sausage, chicken, shrimp, bell peppers and heavy cream, this dish is bursting with flavor.
• Complete Meal: Loaded with three different kinds of protein and different veggies, it’s satisfying without needing any sides! Just don’t forget the garlic bread or breadsticks!
• Ideal for Entertaining: With impressive flavors and presentation, it is perfect dinner to serve your guests. Prep the veggies and meat ahead to save time!

Ingredients Needed

This Cheesecake Factory cajun jambalaya pasta recipe is loaded with Cajun ingredients like andouille sausage, shrimp, and cajun seasoning. Scroll down to the recipe card for exact amounts.

• Linguine Pasta: Spaghetti and fettuccine also work!
• Olive Oil
• Chicken: Boneless chicken thighs or chicken breasts both work great.
• Cajun Seasoning: A cajun spice blend that gives your pasta great flavor and a little spice. Slap Ya Mama is my favorite store-bought version!
• Andouille Sausage: Or any Cajun or smoked sausage you prefer.
• Red Onion: Feel free to use yellow onion.
• Bell Pepper: I used a red bell pepper and a green bell pepper. You can use any color you prefer.
• Garlic: Fresh minced garlic will give you the most flavor.
• Tomato Sauce: Use plain tomato sauce for the best results.
• Heavy Cream: You can also use half-and-half, but your sauce will be less creamy.
• Shrimp: Large shrimp are much better because they don’t dry out as much.
• Parsley: Optional garnish.

How To Make Cajun Jambalaya Pasta | Cheesecake Factory Copycat

Just a few simple steps and you will be diving into a bowl of creamy and spicy pasta goodness! Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Pasta: Boil the pasta according to the package directions, then drain and rinse with water to prevent sticking. Save 1 cup of the pasta water, set aside.
• Chicken: While the pasta is cooking, season chicken with cajun seasoning and sear it on both sides. Remove from the skillet.
• Sausage & Veggies: Add the sausage, bell pepper, onion and garlic and cook until the vegetables have softened.

• Sauce: Add the the tomato sauce, heavy cream and seared chicken into the pan. Simmer for 5 minutes.
• Shrimp: Add the shrimp and continue simmering until the shrimp have turned pink.
• Add Pasta: Stir in the cooked pasta. If you need a little extra sauce, add a little of the reserved pasta water, if desired.
• Serve. Serve immediately with fresh parsley and a little parmesan cheese on top, if desired.

Can This Pasta Be Prepared in Advance?

Yes and no. I don’t recommend fully preparing this dish and trying to serve it later. The shrimp will become rubbery and the pasta will absorb too much of the sauce. However, you can prep all the vegetables and proteins ahead of time. This will save you a lot of time!

How to Store & Reheat Leftover Cajun Jambalaya Pasta

Since the sauce is made with heavy cream, but without cheese, leftovers store fairly well for lunch the next day! Here are your options:

• Fridge: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
• Reheat: Microwave single servings for up to a minute or until warm. You can also heat your pasta in a pan over medium-low heat for 5 to 6 minutes, stirring occasionally. Add a little broth if needed.
• Freeze: Transfer the jambalaya pasta to a freezer-friendly container and freeze it for up to 3 months. Thaw it overnight in the fridge and then reheat it as usual.

Print

Cajun Jambalaya Pasta

This 35-minute jambalaya pasta is spicy, creamy, and loaded with tender shrimp and andouille sausage. It's the perfect weeknight dinner!

Course Dinner Ideas

Cuisine Cajun

Keyword cajun jambalaya pasta, cajun jambalaya pasta cheesecake factory, cajun pasta, jambalaya pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 721kcal

Author Jessica – The Novice Chef

Ingredients

• 10 oz linguine pasta
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast or thighs, cut into 1 inch pieces
• 1 tablespoon Cajun seasoning
• 12 oz Andouille sausage cut into 1 inch pieces
• 1 cup thinly sliced red onion
• 1 bell pepper seeds removed and thinly sliced (green, red or yellow)
• 3 cloves garlic minced
• 1 cup tomato sauce
• 1 cup heavy cream
• 1 lb large shrimp peeled and deveined
• 1 tablespoon chopped parsley optional topping

Instructions

• Cook the pasta according to the package directions. Drain pasta and reserve 1 cup of the pasta water.
• While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Season the chicken with the Cajun seasoning and add the chicken to the pan and cook for 5 minutes, turning halfway to cook both sides. Remove the chicken from the pan and set aside. 
• Add the sausage, red onion, bell pepper and garlic and cook for 5 minutes until the vegetables have softened.
• Add the chicken back into the pan and pour the tomato sauce and heavy cream into the pan. Simmer over medium low heat for 5 minutes.
• Add the shrimp and continue simmering until the shrimp have turned pink. Stir in the pasta. If you need a little extra sauce, add a little of the reserved pasta water.
• Garnish with parsley, if desired. Enjoy!

Notes

Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition

Serving: 1 | Calories: 721kcal | Carbohydrates: 26g | Protein: 58g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 2027mg | Fiber: 2g | Sugar: 6g

More of the Best Cajun Pasta Recipes

• Creamy Cajun pasta with sausage, chicken, and shrimp is so filling!
• Cajun chicken alfredo features the most amazing homemade alfredo sauce.
• Restaurant-quality Cajun shrimp pasta is so easy to make at home!
• Creamy Cajun chicken pasta is one of my most popular recipes.

The post Cajun Jambalaya Pasta appeared first on The Novice Chef.