Chicken and Shrimp Linguine

Name: Chicken and Shrimp Linguine
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound linguini pasta; ¼ teaspoon ground nutmeg; 1 pinch cayenne pepper; ½ teaspoon onion powder; ½ teaspoon ground black pepper; 4 tablespoons butter; ½ cup milk; 1 cup heavy cream; 2 tablespoons olive oil; 2 cloves garlic, chopped; 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into cubes; ¾ cup white wine; 1 pound medium shrimp - peeled and deveined

Rating: 3.96 stars

24 Ratings
18 Reviews
2 Photos

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.

By LT

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Recipe Summary

prep:

30 mins

cook:

15 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
Step 3

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.
Step 4

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.
Step 5

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.

Nutrition Facts

Per Serving:

1082 calories; protein 67.9g 136% DV; carbohydrates 89g 29% DV; fat 47g 72% DV; cholesterol 355.4mg 119% DV; sodium 370.5mg 15% DV. Full Nutrition

Reviews (18)

Most helpful positive review

DREGINEK

10/01/2003

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. Read More

Helpful

(45)

Most helpful critical review

TAMARA1963

11/13/2003

With a few minor changes I changed this recipe from a 3 star to a 5 star. I found the original sauce recipe too thin. Next time I will make a reux first and then add the milk and cream. Also I would brown the chicken first in the olive oil and garlic add a touch of salt remove from pan and then deglaze with the wine. When reheating the sauce in the now deglazed pan I added 1 1/2 cups shredded parmesan cheese which added alot of flavor and texture. Read More

Helpful

(29)

24 Ratings

5 star values: 9
4 star values: 9
3 star values: 3
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DREGINEK

10/01/2003

Helpful

(45)

TAMARA1963

11/13/2003

Helpful

(29)

NDOMMEL

09/27/2003

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. Read More

Helpful

(27)

caliboo

09/29/2003

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!! Read More

Helpful

(25)

Diane Lupo Rolfe

09/26/2003

My family loved this recipe. I also doubled the sauce ingredients and used light cream instead of heavy whipping cream. I had to thicken it slightly with cornstarch. (2 Tablespoons) Read More

Helpful

(8)

ANONYMOUS23

09/26/2003

This recipe tastes fabulous! I used fat free Land O' Lakes half & half instead of the heavy whipping cream which made it thinner (added a little bit of cornstarch as previous suggested). I also cooked the chicken in the olive oil before adding the wine (Pink Catawba was all I had). Didn't bother cooking the shrimp separately since I used a bag of cocktail shrimp instead; I just threw in the de-tailed shrimp 4 oz mushrooms and 1 1/2 cup broccoli with the chicken. (Next time I'll use a full 8 oz of mushrooms and 2-3 cups of broccoli.) And I used farfalle since I'm not a huge fan of long stringy pastas. Added parmesean to the mix--yummy! I'm sending this one to my mom! (My colleagues all looked jealous of my lunch today.) Read More

Helpful

(8)

kelcampbell

01/26/2007

Well I have hung onto this recipe forever and finally decided to make it - I wish I had just left it though! Just as others have done I changed the recipe a lot. I started off by sauteeing the cut up chicken and garlic in some olive oil; meanwhile in a separate pot I made a roux out of flour and butter. I added the milk and cream (I wanted to use chicken stock in place of the milk but I was out). Once the chicken was nearly done I deglazed the pan with 1/4 cup of wine and then added the shrimp. Once the shrimp was cooked I added a big splash of wine and the white sauce which I'd also added the seasoning to. We served this over pasta and the end result was a "ok" but not the quality that we're used to eating we found it bland and boring. I advise finding a different recipe if you want a chicken/shrimp pasta dish. Read More

Helpful

(7)

Anonymous

10/24/2003

very good!don't understand why/how you saute chicken w/olive oil if your put in the 3/4 c wine with the chicken...thereby boiling chicken in wine later after cooking/removing shrimp need "more wine" to "deglaze pan" it doesn't glaze.... Read More

Helpful

(6)

DANNIELLEA

10/22/2003

My family really enjoyed this recipe. I had to make a few changes (chicken stock for the wine) and no shrimp but it was excellent. I would use less pasta next time as I had to add more cream so it would not be so dry. Read More

Helpful

(6)

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Nutritional Information

Chicken and Shrimp Linguine

Servings Per Recipe: 4
Calories: 1082.2

% Daily Value *

protein: 136 %

carbohydrates: 29 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 72 %

saturated fat: 118 %

cholesterol: 119 %

vitamin a iu: 31 %

niacin equivalents: 222 %

vitamin b6: 62 %

vitamin c: 8 %

folate: 60 %

calcium: 18 %

iron: 40 %

magnesium: 51 %

potassium: 24 %

sodium: 15 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chicken and Shrimp Linguine

1 of 18

All Reviews

DREGINEK

10/01/2003

Helpful

(45)

TAMARA1963

11/13/2003

Helpful

(29)

NDOMMEL

09/27/2003

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.

Helpful

(27)

caliboo

09/29/2003

Helpful

(25)

Diane Lupo Rolfe

09/26/2003

My family loved this recipe. I also doubled the sauce ingredients and used light cream instead of heavy whipping cream. I had to thicken it slightly with cornstarch. (2 Tablespoons)

Helpful

(8)

ANONYMOUS23

09/26/2003

Helpful

(8)

kelcampbell

01/26/2007

Helpful

(7)

Anonymous

10/24/2003

Helpful

(6)

DANNIELLEA

10/22/2003

Helpful

(6)

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Chicken and Shrimp Linguine

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (18)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken and Shrimp Linguine

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Chicken and Shrimp Linguine

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (18)

Most helpful positive review

Most helpful critical review

All Reviews for Chicken and Shrimp Linguine