SHRIMP AND CHICKEN ALFREDO PASTA RECIPES

Steps:

• Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.
• Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until browned and nearly cooked through, about 7 minutes. Add shrimp, scallions, garlic, 1/2 teaspoon salt and the remaining 1/2 tablespoon oil; cook, stirring often, until the chicken and shrimp are cooked through, about 3 minutes. Transfer to a bowl; cover to keep warm.
• Return the skillet to medium heat. Whisk together flour and 1 tablespoon of the reserved cooking water in a medium bowl; stir in half-and-half, cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. Add the mixture to the pan and bring to a simmer; cook, stirring often, for 1 minute. Add the chicken-shrimp mixture and remaining 1/2 teaspoon salt; toss to coat. Transfer the mixture to a large bowl; add the pasta and stir to coat evenly. Divide among 6 bowls; sprinkle with parsley and the remaining 2 tablespoons Parmesan.

Steps:

• In a deep skillet, heat up 2 tablespoons of olive oil over medium heat.
• Add your chicken and saute for roughly 5 to 8 minutes until fully cooked through.
• Season to taste with salt and pepper. Adjust accordingly then set aside.
• Clean your skillet and repeat the same steps for the shrimps, this time using the remaining 1 tablespoon of olive oil. Set aside.
• Clean your skillet once again, then add butter and melt over medium heat. Add onions and garlic. Saute until caramelized.
• Deglaze with white wine and reduce briefly.
• Add cream, paprika, and parmesan cheese. Briefly simmer and stir until smooth.
• Add the cooked pasta, shrimp, and chicken, then mix to combine.
• Adjust seasoning to taste with salt and pepper.
• Garnish with parsley and serve immediately.