Chicken Shrimp Fettuccine Food

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SHRIMP AND CHICKEN FETTUCCINE ALFREDO



Shrimp And Chicken Fettuccine Alfredo image

Chicken and shrimp come together with a homemade alfredo sauce and fresh parmesan cheese to make a rich surf and turf pasta!

Time 30m

Yield 10

Number Of Ingredients 7

1 pound fettuccine pasta
1/2 cup salted butter
1 pint half & half or light cream
1 egg yolk
1/2 cup Parmesan cheese, plus additional
1 pound shrimp, peeled and deveined
2 pounds boneless chicken breasts, cooked and cubed

Steps:

  • Preheat the oven broiler. Grease a large baking dish. Cook the pasta as directed on the package. Drain well. Meanwhile, melt the butter in a large pan over medium-low heat. In a bowl, beat together the half and half and egg yolk. Stir into the butter in the saucepan. Add the Parmesan and cook, stirring constantly, until the cheese melts. Do not let the sauce boil or it may curdle. Add the chicken, shrimp, and cooked pasta to the sauce. Mix well. Let heat for 5 minutes or until the shrimp starts to turn pink, then transfer to the baking dish. Sprinkle with an even layer of additional Parmesan cheese. Place the baking dish in the oven and broil for 5 minutes or until the cheese has melted and is lightly browned. Serve hot.

Nutrition Facts :

CHICKEN & SHRIMP FETTUCCINE



Chicken & Shrimp Fettuccine image

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company. You'll love the rich combination of bacon, chicken, shrimp and fresh baby spinach. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
4 bacon strips, chopped
3/4 pound boneless skinless chicken breasts, cubed
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
2 cups fresh baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 pound peeled and deveined cooked medium shrimp

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

Nutrition Facts : Calories 483 calories, Fat 23g fat (11g saturated fat), Cholesterol 169mg cholesterol, Sodium 601mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 34g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

PASTA WITH CHICKEN AND SHRIMP



Pasta with Chicken and Shrimp image

Make and share this Pasta with Chicken and Shrimp recipe from Food.com.

Provided by Karen From Colorado

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces fresh shrimp or 4 ounces frozen shrimp, thawed and peeled
1/2 cup reduced-sodium chicken broth
2 teaspoons light soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
8 ounces boneless skinless chicken breasts, rinsed,and patted dry,cut into 3/4 inch pieces
6 ounces angel hair pasta or 6 ounces thin spaghetti
to taste nonstick cooking spray
1 -2 teaspoon cooking oil
1/2 cup green onion, chopped into 1/2 inch pieces
2 cloves garlic, minced
1 summer squash, sliced
1 small sweet red peppers or 1 small green sweet pepper, thinly sliced into strips
black sesame seed

Steps:

  • Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
  • Cook pasta according to package instructions,drain and keep warm.
  • While pasta cooks, coat a large skillet with the cooking spray.
  • (add oil if necessary when cooking) Heat over med heat.
  • Add green onions and garlic.
  • Stir fry for 1 minute and remove from pan.
  • Add squash to skillet.
  • Stir fry for 2 minutes.
  • Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
  • Remove veggies from skillet.
  • Add chicken and shrimp to the skillet.
  • Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
  • Push chicken and meat from the center of the skillet.
  • Stir the sauce and add to the center of the pan.
  • Cook and stir until thickened and bubbly.
  • Return veggies to the skillet.
  • Stir all the ingredients together to coat with the sauce.
  • Cook and stir about 1 minute more or until heated through.
  • Serve hot chicken and shrimp mixture over pasta.
  • Sprinkle with sesame seeds if desired.

GRILLED SHRIMP AND CHICKEN PASTA



Grilled Shrimp and Chicken Pasta image

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!

Provided by Joyce

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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!

Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g

CHICKEN & SHRIMP FETTUCCINE



Chicken & Shrimp Fettuccine image

Make and share this Chicken & Shrimp Fettuccine recipe from Food.com.

Provided by Steven N.

Categories     < 60 Mins

Time 40m

Yield 5 5, 5 serving(s)

Number Of Ingredients 11

8 ounces fettuccine
4 bacon, slices chopped
1/4 lb butterflied chicken breast (cubed)
3/4 lb peeled and deveined cooked medium shrimp
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 cup parmesan cheese, shredded
3/4 cup whipping cream
salt
pepper
0.75 (22 ounce) can pasta sauce

Steps:

  • Cook fettuccine -- Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
  • Remove to paper towels; drain, reserving 2 Tsp of fat. In the same skillet, Sauté chicken until cooked. Set aside to rest. Add the pasta, tomato sauce, Chilli powder, garlic, and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened. Add cream, chicken & shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese. Yield: 5 servings.

Nutrition Facts : Calories 551.8, Fat 26.6, SaturatedFat 12.9, Cholesterol 203, Sodium 1066.8, Carbohydrate 49.4, Fiber 4.3, Sugar 10.4, Protein 27.8

FETTUCCINE ALFREDO WITH GRILLED CHICKEN & SHRIMP RECIPE - (4.2/5)



Fettuccine Alfredo with Grilled Chicken & Shrimp Recipe - (4.2/5) image

Provided by Tricia33

Number Of Ingredients 12

1 large chicken breast
6 large shrimp
Olive oil
Pinch garlic salt
Pepper, to taste
4 ounces fettuccine
1/2 cup butter
2 tablespoons all purpose flour
1 pint heavy cream
1 1/2 cups Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Steps:

  • Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper. Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from grill and allow to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire. If it's too early to grill, simply season the chicken breast and cut in bite sized pieces and saute in olive oil over medium high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. Cook the fettuccine according the package directions. Drain well and set aside. In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow to cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!

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