CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
GRILLED SHRIMP AND CHICKEN PASTA
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
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 AND SHRIMP PASTA
This delicious Cajun Chicken and Shrimp Pasta makes an easy, quick and filling dinner for the whole family. The smoky Cajun spice and the creamy Parmesan sauce create an unforgettable combination!
Provided by Tania Sheff
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Add the pasta to a pot of boiling water with 1 tbsp. of salt, and cook according to the package instructions, until al-dente. Drain, rinse, and set aside.
- While the pasta is cooking, place a large, non-stick skillet over medium-high heat. Add the olive oil, chicken, shrimp, and Cajun seasoning. Cook, stirring occasionally, for about 10 minutes, until the chicken and shrimp are just tender and cooked through. Remove the chicken and shrimp from the skillet.
- To the same skillet, add the bell peppers and onions. Cook for about 5 minutes, and remove the vegetables from the skillet.
- Add the wine and chicken broth and boil down until there is only 25% of the liquid left.
- Stir in the Half & Half, garlic, and Parmesan cheese and stir until just creamy and smooth. Let it come to a simmer without boiling.
- Stir in the vegetables, chicken, shrimp, and drained pasta, tossing until noodles are well coated in sauce.
- Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 656 kcal, Carbohydrate 50 g, Protein 43 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 266 mg, Sodium 1005 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Provided by Layla
Categories Main Course
Number Of Ingredients 14
Steps:
- Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
- Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
- Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
- To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
- Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
- Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g
GARLIC CHICKEN AND SHRIMP
Steps:
- Gather the ingredients.
- Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1 inch wide. If you are using chicken tenders, omit this step.
- To devein the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
- In a large skillet over medium heat, melt the butter with the olive oil.
- When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low and add the chicken.
- Stir the chicken for about 5 minutes until opaque and almost cooked through. Add the shrimp to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
- Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.
Nutrition Facts : Calories 651 kcal, Carbohydrate 14 g, Cholesterol 381 mg, Fiber 0 g, Protein 63 g, SaturatedFat 14 g, Sodium 1455 mg, Sugar 0 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g
GARLICKY CHICKEN AND SHRIMP CREAM SAUCE PASTA DINNER
This recipe that I threw together one day became one of my son's favorite dinners and so I decided to serve it to company. Since then it has quickly become one of the dishes most requested by friends and family. It is easy to fix, but tastes like allot more time and effort went into it!
Provided by Likkel
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan, add garlic, red pepper and cubed chicken. Sauté until the chicken is no longer pink.
- Sprinkle flour over the sautéed chicken and continue cooking, scraping up the browned bits from the chicken, until the flour just starts to turn a light brown. Add remaining seasonings and the chicken broth, stirring until sauce thickens.
- Add cream cheese, cheddar and green chilies to the sauce. Stir until the sauce is smooth and heated through. Add shrimp, stirring gently again until the shrimp are heated as well. Serve sauce over cooked linguine or gentle fold linguine into the sauce to serve.
Nutrition Facts : Calories 612.3, Fat 20.7, SaturatedFat 10.7, Cholesterol 123.7, Sodium 1243.9, Carbohydrate 66.8, Fiber 2.9, Sugar 5, Protein 37.7
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
CREAMY GARLIC CHICKEN PASTA
Farfalle pasta tossed with a creamy garlic sauce and chicken.
Provided by Misti Jackson
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
- Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
- Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
- Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
- Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 561.2 calories, Carbohydrate 66.5 g, Cholesterol 83.4 mg, Fat 19.5 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 9.8 g, Sodium 247.9 mg, Sugar 8.6 g
SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE
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
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.
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