Diva Tasting: Chicken and Shrimp Linguine Pasta…

Chicken and Shrimp Linguine Pasta


4 Tablespoons Olive Oil, Divided

1 Pound Boneless, Skinless Chicken Breast Halves, Cut Into Bite-Sized Pieces

3 Tablespoons Minced Garlic, Divided

2 Tablespoons Italian or Tuscan Seasoning

1 Pound Large Shrimp, Peeled And Deveined

1 (16 Ounce) Package Linguine Pasta

1 Onion, Diced

2 Cups Heavy Whipping Cream

2 Cups Grated Parmesan Cheese

4 Egg Yolks

Kosher Salt And Ground Black Pepper To Taste

¼ Cup Sauvignon Blanc Wine Or White Wine Vinegar


Step 1 Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.

Step 2 Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.

Step 3 Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

Step 4 Saute onion in the butter and olive oil until translucent, about 5 minutes.

Step 5 While onion is sauteing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.

Step 6 Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta with artisan bread, pear salad and tea. Serves 6


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