Best 2 Chicken And Shrimp Linguine Recipes

Chicken and shrimp linguine is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of chicken and shrimp creates a satisfying and flavorful dish that's sure to please everyone at the table. With a few simple ingredients and a bit of time, you can create a restaurant-quality meal that will leave your family and friends wanting more.

Here are our top 2 tried and tested recipes!

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE

Shrimp and Chicken Linguine in Lemon Garlic Cream Sauce image

Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.

Provided by Chef Vince Ang

Categories European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 (16 ounce) package linguine
8 ounces chicken breasts
8 ounces large shrimp (41/60, fully cooked)
1 teaspoon italian seasoning
3 pinches salt (amount to taste)
3 dashes pepper (amount to taste)
2 tablespoons olive oil (to saute chicken)
3 tablespoons olive oil (for sauce)
1 onion (chopped)
6 garlic cloves (crushed or minced)
1/2 cup marinated artichoke (quartered)
2 tablespoons capers
1/3 cup roasted red pepper (julienne-cut)
1/2 cup sun-dried tomato (julienne-cut)
2 tablespoons lemon zest
1/3 cup lemon juice
1 cup white wine
1 1/2 tablespoons flour
3/4 cup heavy cream
3/4 cup parmesan cheese
1/4 cup fresh parsley (chopped)

Steps:

Cook linguine according to packaging instructions (al dente).
Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
Season the chicken with Italian seasoning, salt, and pepper (both sides).
Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
Sprinkle the pan with the flour and stir until all ingredients are coated.
Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

CHICKEN AND SHRIMP LINGUINE

Chicken and Shrimp Linguine image

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.

Provided by LT

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound linguini pasta
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
½ teaspoon onion powder
½ teaspoon ground black pepper
4 tablespoons butter
½ cup milk
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into cubes
¾ cup white wine
1 pound medium shrimp - peeled and deveined

Steps:

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.
In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
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.
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.
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.

Nutrition Facts : Calories 1082.2 calories, Carbohydrate 89 g, Cholesterol 355.4 mg, Fat 47 g, Fiber 4 g, Protein 67.9 g, SaturatedFat 23.7 g, Sodium 370.5 mg, Sugar 5.9 g

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to watch it carefully to avoid overcooking it.
Use a good quality olive oil. This will add flavor and richness to your dish.
Season your dish to taste. Add salt, pepper, and other spices to taste.
Garnish your dish with fresh herbs. This will add a pop of color and flavor.

Conclusion:

Chicken and shrimp linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and shrimp. With its combination of tender chicken, succulent shrimp, flavorful sauce, and al dente linguine, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give chicken and shrimp linguine a try.