Instructions

• Begin by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water for later.
• In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp, seasoning with salt and pepper. Cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, add olive oil and the diced chicken breast. Sauté until browned and cooked through, about 5-7 minutes. Then, add the sliced andouille sausage and cook for another 3-4 minutes until it’s browned and heated through.
• Stir in the diced onion, green and red bell peppers, celery, and minced garlic. Cook for 5-6 minutes until the vegetables are softened and fragrant.
• Sprinkle in the paprika, garlic powder, oregano, and thyme. Stir well to combine, allowing the spices to coat the vegetables and meats.
• Add the diced tomatoes, tomato paste, Worcestershire sauce, and chicken broth to the skillet. Bring the mixture to a simmer, stirring occasionally, and let it cook for about 10 minutes to let the flavors meld together.
• Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for an additional 5 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
• Finally, fold in the cooked linguine and the sautéed shrimp until everything is well combined and heated through. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with sliced green onions for a fresh touch.