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My review
Chicken and Shrimp Linguine
LT
"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 1082Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1722 Ratings
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Most helpful positive review
6/13/2002
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
11/12/2003
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...
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6/13/2002
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...
11/12/2003
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...
4/29/2003
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.
2/27/2002
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...
9/22/2003
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 a...
8/26/2002
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)
1/26/2007
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 th...
10/21/2003
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 ...
12/30/2008
I made this dish with a few modifications as suggested by others. I used 1% milk and fat free half & half to shave calories, with cornstarch to thicken. I cooked the chicken in olive oil and gar...