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Grilled Shrimp and Chicken Pasta

SUBMITTED BY: Joyce

"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!"

RECIPE RATING:

Read Reviews (18)

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
1 tablespoon garlic powder
2 tablespoons butter
1 cup heavy cream
1/2 cup milk
1 pound linguine pasta
1 tablespoon olive oil
1/2 cup white wine
4 skinless, boneless chicken breasts
8 ounces shrimp
grated Romano cheese (optional)

What to Drink?
	Chardonnay
	Top Shelf Margaritas on the Rocks
	Boston Iced Tea

DIRECTIONS

In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of 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 grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

FOOTNOTE

Approximate Grilling Times for Chicken and Poultry

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REVIEWS

Reviewed on Apr. 26, 2007 by Kristen

This was GREAT! I did have some modifications. I saw that most reviewers were not happy with... MORE

Reviewed on Jan. 25, 2004 by TKBUMP

The sauce was way to runny.....It would never thicken up. I recommend slicing the chicken up... MORE

Reviewed on Jan. 25, 2004 by MICHK35

I thought the recipe called for too much pasta. I also couldn't get the sauce to thicken. ... MORE

Reviewed on Jan. 25, 2004 by NicolleM

The sauce take a long time to get just right, but in the end is worth it. I have a Hindu... MORE

Reviewed on Jan. 25, 2004 by STWRTROBIN

I made this recipe tonight for my boyfriend and a guest; they thought it was great. I am just... MORE

Reviewed on Jan. 25, 2004 by ANGELAB

This is a yummy recipe (with or without the shrimp.) My husband loves it, and that's what I... MORE

Reviewed on Jan. 25, 2004 by KCHOME

This was excellent and not difficult but one word of caution, everything comes together at... MORE

Reviewed on Jan. 25, 2004 by RUBIES71

I liked this recipe. Good for that quick Friday night dinner. MORE

Reviewed on Aug. 20, 2005 by CAROLINE28

This recipe went down very well. It was a meal the whole family enjoyed. I switched the... MORE

Reviewed on Jan. 25, 2004 by FINGA-FOOD

My wife and I loved this dish!! To expedite things, we shared in the preparation. (I did the... MORE

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