Jen’s Cajun Fish & Shrimp Pasta

Ingredients:

8 oz Uncooked Linguine
1 lb Redfish or Trout Fillets
1 lb Shrimp (peeled and deveined)
1 Tbsp Olive Oil
Cajun Seasoning (to taste)
Garlic Powder (to taste)
1 Tbsp Flour
1 Medium Red Bell Pepper (chopped)
1 Medium Yellow Bell Pepper (chopped)
2 Cans Diced Fire Roasted Tomatoes
8 oz Baby Bella Mushrooms (sliced)
1/2 Red Onion (chopped)
3 Cloves Garlic (minced)
1 Cup Chicken Broth
1/3 Cup Milk
3 Tbsp Cream Cheese
Salt and Pepper to taste
Chopped Scallions for topping (optional)

Directions:

1. Start boiling linguine in salted water.
2. Prep all vegetables (chop, slice, etc.)
3. Combine milk, flour, and cream cheese in a blender.  Should look like a slurry.  Set aside.
4. Season fish with Cajun seasoning and garlic powder (to taste).
5. Bake fish at 375 degrees until the internal temperature is 145 degrees. When done baking, shred and set aside.
6. Sauté garlic, bell peppers, and onion in skillet with olive oil until vegetables soften. Season with Cajun seasoning and garlic powder to taste. Sauté for one minute, then set aside in a large sauce pot.
7. Add mushrooms and canned tomatoes to the skillet.  Season with Cajun seasoning and Garlic powder to taste. Sauté for 3-4 minutes.
8. Reduce heat and add chicken broth and slurry.  Stir and sauté for about 3 minutes.
9. Add sauce to the large sauce pot with the sautéed vegetables and simmer on low heat.
10. Season shrimp with Cajun seasoning and garlic powder to taste. Sauté shrimp until cooked through and add to sauce pot.
11. Add fish to the large sauce pot. Stir and simmer for 2-3 minutes.
12. Drain linguine.  Plate and top with sauce. Top with scallions (optional).