CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE RECIPES
CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE RECIPE: HOW TO ...
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 443 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 472mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 30g protein.
SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE ...
Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Cook linguine according to packaging instructions (al dente).
- Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
- Season the chicken with Italian seasoning, salt, and pepper (both sides).
- Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
- Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
- This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
- In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
- Sprinkle the pan with the flour and stir until all ingredients are coated.
- Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
- Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
- Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
- Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
- Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.
Nutrition Facts : Calories 1084.2, FatContent 47.2, SaturatedFatContent 17.9, CholesterolContent 204.4, SodiumContent 1054.8, CarbohydrateContent 105, FiberContent 7, SugarContent 7.4, ProteinContent 49.9
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