Description
A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don’t be a ‘chicken’ – try it!
Ingredients
- ¼ teaspoon poultry seasoning
- ¼ teaspoon cayenne pepper, or to taste
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup milk
- 1 pound linguine pasta
- 1 tablespoon olive oil
- ½ cup white wine
- 4 skinless, boneless chicken breasts
- 8 ounces shrimp
- 3 tablespoons grated Romano cheese
Instructions
- Mix together garlic powder
- poultry seasoning
- cayenne pepper
- white pepper
- and onion powder in a small bowl. Divide spice mixture in half.
- Melt butter over low heat in a small skillet. Slowly stir in cream
- milk
- and 1/2 of the spice mixture. Continue cooking over low heat
- stirring frequently
- until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
- Preheat a grill to high heat.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente
- 8 to 10 minutes. Drain and set aside.
- Heat olive oil over medium-high heat in a large skillet. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet and cook until no longer pink in the center and juices run clear
- 16 to 20 minutes. Remove from heat and set aside.
- Lightly oil grill grate. Cook shrimp on the preheated grill until slightly opaque
- 3 to 4 minutes.
- Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4