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!

Joyce
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.

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  • 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

937 calories; 39.2 g total fat; 257 mg cholesterol; 307 mg sodium. 88.5 g carbohydrates; 53.2 g protein; Full Nutrition


Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2007
This was GREAT! I did have some modifications. I saw that most reviewers were not happy with the sauce b/c it was too thin. I added about a table spoon and a half of corn starch to thicken it up. It really helped. Be sure to stir it well thought to get out all the chunks. I also doubled the amount of cayenne pepper b/c I really like spice food. It made the dish have a nice zing to it. If you've ever had spicy chicken and shrimp at a restaurant...this tastes just like it. I also chopped up the chicken as recommended by other reviewers. I didn't want to go through the hassle of grilling the shrimp so I cooked it along with my cubed chicken and it turned out great like that. It gives the shrimp a chance to cook in the wine and olive oil to soak up the flavors too. This is a great meal for the whole family. Enjoy! Read More
(45)

Most helpful critical review

Rating: 1 stars
09/10/2016
Terrible. only thing I could taste was the cayenne pepper. I'll look for a better version. Read More
48 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/26/2007
This was GREAT! I did have some modifications. I saw that most reviewers were not happy with the sauce b/c it was too thin. I added about a table spoon and a half of corn starch to thicken it up. It really helped. Be sure to stir it well thought to get out all the chunks. I also doubled the amount of cayenne pepper b/c I really like spice food. It made the dish have a nice zing to it. If you've ever had spicy chicken and shrimp at a restaurant...this tastes just like it. I also chopped up the chicken as recommended by other reviewers. I didn't want to go through the hassle of grilling the shrimp so I cooked it along with my cubed chicken and it turned out great like that. It gives the shrimp a chance to cook in the wine and olive oil to soak up the flavors too. This is a great meal for the whole family. Enjoy! Read More
(45)
Rating: 4 stars
03/11/2014
Wow the procedure as written is incorrect. Season the chicken and shrimp. Sauté the chicken in olive oil. Add the shrimp when the chicken is almost done. When both are done remove from pan. Deglaze the pan with the wine add the butter then add the cream. I'd omit the milk. Add seasoning to your sauce and reduce to your desired consistency. Plate the pasta divide chicken and shrimp top with your good sauce. Never leave the goodness from sautéing meat in the bottom of your pan! That's the secret to a great sauce. Read More
(25)
Rating: 4 stars
01/25/2004
I thought the recipe called for too much pasta. I also couldn't get the sauce to thicken. The recipe doesn't say to discard the wine when done cooking the chicken it should or did I do it wrong? Overall we did like it and it was better the next day but I had to make up some more sauce. Would make it again with some adjustments. We also cut up the chicken before tossing it with the pasta and sauce. Michele Cambridge Ontario Read More
(16)
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Rating: 5 stars
01/25/2004
This was excellent and not difficult but one word of caution everything comes together at once. I cut the chicken in small pieces and put it all together. It was a big hit and will make again! Try it! Thanx for a great recipe!!! Read More
(13)
Rating: 4 stars
01/25/2004
I made this recipe tonight for my boyfriend and a guest; they thought it was great. I am just beginning a small personal chef business and I was told to definitely add it to my book of favorites! Read More
(10)
Rating: 2 stars
01/25/2004
The sauce was way to runny.....It would never thicken up. I recommend slicing the chicken up also. I will use a basic white sauce next time instead of the whipping cream. Read More
(9)
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Rating: 5 stars
01/25/2004
This is a yummy recipe (with or without the shrimp.) My husband loves it and that's what I use as a guide. Read More
(7)
Rating: 5 stars
01/25/2004
The sauce take a long time to get just right but in the end is worth it. I have a Hindu friend that like spice so I added an extra 1/4 - 1/2 tsp of cayenne pepper to the sauce and it makes it even more flavorful! Enjoy! Read More
(7)
Rating: 4 stars
01/25/2004
I liked this recipe. Good for that quick Friday night dinner. Read More
(6)