This recipe consists of basic linguine pasta tossed with grilled chicken and shrimp, mixed with an easy-to-make cream reduced sauce. To make this recipe even quicker on those busy nights during the week, pre-packaged grilled chicken strips and peeled & deveined cooked shrimp can easily be used as well.
Queensland Chicken and Shrimp Pasta
4 Chicken Breasts, Grilled
1 Pound of Cooked Shrimp, peeled, deveined and tail off
2 Tablespoons of Garlic Powder
1/2 Teaspoon of Poultry Seasoning
1/4 Teaspoon of Ground Pepper
1/4 Teaspoon of Onion Powder
1 Pint of Heavy Whipping Cream
1 Cup of Milk
4 Tablespoons of Butter
1/2 Cup of White Cooking Wine
1 Pound of Linguine
In a medium pan combine the heavy cream, milk, and butter. Mix in half of the mortared spice mixture. Reduce and thicken by simmering over a medium heat, stirring continuously. Do not let the mixture rise above a boil – keep it at a simmer and continue to stir until it slightly thickens. Remove from heat and set aside.
Cook the linguine, al dente.
While the pasta is cooking, cut the grilled chicken breast into strips and place in a saute pan with the shrimp, white cooking wine and remaining mortared spices. Simmer on low.