Chicken and Shrimp Linguine

Chicken and Shrimp Linguine

17

"This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired."

Ingredients

45 m {{adjustedServings}} servings 1082 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1082 kcal
  • 54%
  • Fat:
  • 47 g
  • 72%
  • Carbs:
  • 89g
  • 29%
  • Protein:
  • 67.9 g
  • 136%
  • Cholesterol:
  • 355 mg
  • 118%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
  3. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
  4. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
  5. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.
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Reviews

17
  1. 22 Ratings

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Excellent recipe! Although some previous reviews suggested to double the sauce because there isn't enough, I found that I would actually need to thicken it with some cornstarch and parmesean c...

With a few minor changes, I changed this recipe from a 3 star to a 5 star. I found the original sauce recipe too thin. Next time I will make a reux first and then add the milk and cream. Also...

This was so easy and my husband loved it. Next time though I'll use a little less pasta - maybe half the package instead of a full pound. I'll add veggies, too.