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Chicken and Shrimp Linguine

Rated as 3.96 out of 5 Stars

"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."
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Ingredients

45 m servings 1082
Original recipe yields 4 servings

Directions

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  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.
  2. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
  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.
  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.
  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; 47 89 67.9 355 370 Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 c...

Most helpful critical review

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...

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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 c...

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...

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.

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...

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 a...

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)

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 th...

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 ...

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 w...