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