Chicken and Shrimp Linguine

Chicken and Shrimp Linguine

17 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
LT
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (17)

Rate This Recipe
DREGINEK
43

DREGINEK

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

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

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.

More Reviews

Similar Recipes

Creamy Chicken on Linguine
(302)

Creamy Chicken on Linguine

Linguine Pasta with Shrimp and Tomatoes
(209)

Linguine Pasta with Shrimp and Tomatoes

Shrimp Linguine
(180)

Shrimp Linguine

Chicken Mushroom Linguine
(46)

Chicken Mushroom Linguine

Shrimp and Artichoke Linguine
(39)

Shrimp and Artichoke Linguine

Grilled Shrimp and Chicken Pasta
(26)

Grilled Shrimp and Chicken Pasta

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Linguine Pasta with Shrimp and Tomatoes

>

next recipe:

Shrimp and Artichoke Linguine