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Chicken and Shrimp Linguine

Chicken and Shrimp Linguine

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
LT

LT

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DREGINEK
44

DREGINEK

10/1/2003

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 cheese because it was too watery (this may have also been because I dumped the wine saute into the pasta when all the meats and veggies were done cooking?). Oh well, I guess it depends on your personal preferences. I also added 1/4 cup of chopped green and red bell peppers and 1/4 cup fresh sliced mushrooms about 1-2 minutes before the chicken was done. Mmmm good. My daughter who is 5 years old had THREE helpings. Two thumbs up LT! Thank you for sharing this recipe.

TAMARA1963
27

TAMARA1963

11/13/2003

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 I would brown the chicken first in the olive oil and garlic, add a touch of salt, remove from pan and then deglaze with the wine. When reheating the sauce in the now deglazed pan, I added 1 1/2 cups shredded parmesan cheese which added alot of flavor and texture.

NDOMMEL
26

NDOMMEL

9/27/2003

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.

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