Grilled Shrimp and Chicken Pasta
A delightful pasta dish with creamy shrimp and chicken tossed in a flavorful wine sauce, packed full of goodness. This recipe is reminiscent of one from a well-known steakhouse that I won’t name. Be a “chicken” and give it a shot!
INGREDIENTS
- One spoonful of powdered garlic
- One-half tsp poultry spice
- 1/4 tsp cayenne pepper, or according to taste
- 1/2 tsp finely ground white pepper
- 1/4 teaspoon powdered onion
- two tsp butter
- One cup of heavy cream
- Half a cup of milk
- One pound of spaghetti
- One tablespoon of olive oil
- Four deboned and skinless chicken breasts
- Eight ounces of shrimp
- Three tsp finely grated Romano cheese
Guidelines
- In a small bowl, stir together the onion powder, cayenne pepper, white pepper, garlic powder, and poultry seasoning. Split the spice mixture in half.
- In a small skillet over low heat, melt butter. Add half of the spice combination, cream, and milk and whisk slowly. Simmer on low heat for a little more, stirring often, until the sauce has thickened and reduced to the desired consistency. Take off the heat and place aside.
- Set a grill’s temperature to high.
- Meanwhile, heat up a big pot of water that has been lightly salted to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Empty and place aside.
- In a big skillet, heat the olive oil over medium-high heat. Put the chicken breasts in the skillet and cook for 16 to 20 minutes, or until the chicken is no longer pink in the middle and the juices flow clear. Take off the heat and place aside.
- Grill grate; lightly oil. Cook shrimp for 3 to 4 minutes on a hot grill, or until they become slightly opaque.
- Present every chicken breast over linguine with cooked shrimp on top. Ladle on plenty of cream sauce. Put some Romano cheese on top.