Chicken and Shrimp Linguine

SUBMITTED BY: LT PHOTO BY: Daniellie2k5

"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."

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 pound linguini pasta
1/4 teaspoon ground nutmeg
1 pinch cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
4 tablespoons butter
1/2 cup milk
1 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into cubes
3/4 cup white wine
1 pound medium shrimp - peeled and deveined

READ REVIEWS (13)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Oct. 1, 2003 by 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.

25 users found this review helpful

Reviewed on Sep. 27, 2003 by 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.

9 users found this review helpful

Reviewed on Sep. 29, 2003 by Tara G.

This was delicious!! I used only chicken and omitted the nutmeg--nutmeg with chicken didn't appeal to me at all. I also reduced the amount of wine to 1/3 of a cup and it was the perfect amount. Just one note, if you like to soak the sauce up with bread, as my husband does, the amounts called for in this recipe aren't enough. It just barely coats the pasta. I doubled the cream sauce and it made the perfect amount. This one will go in my permanent file!!

8 users found this review helpful

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