How To Make Chicken and Shrimp Pasta
Chicken and shrimp pasta has been my favorite pasta for a long time now, I’ve became a expert at making it. If you are a chicken and shrimp Alfred lover I consider you learning this recipe, if you follow these instructions I guarantee that you will be enjoying every last bite.
This recipe consists of basic linguine pasta tossed with grilled chicken and shrimp, mixed with an easy to make cream reduced sauce. For this dish you will need four chicken breasts grilled or fried, one pound of cooked shrimp, peeled, divined, and tail off, two table spoons of garlic powder, a half of teaspoon of poultry seasoning, a fourth teaspoon of ground pepper, a fourth teaspoon of onion powder, one pint of heavy whip cream, one cup of milk, four table spoons of butter, a half cup of white cooking wine, using the back end of a spoon and a small deep bowl grind the garlic powder, poultry seasoning, ground pepper, and onion powder until well grounded together. In a medium pan combine the heavy
cream, milk, and butter stir very well for about five to six minutes. Mix in half of the mortared spice mixture stir for another five to six minutes. Keep stirring over a medium heat until sauce turns creamy.
Do not let the mixture rise above the pan the sauce will over flow keep it at a medium heat you will know the sauce is ready because it will be creamy and bubbling. Remove from oven top and set aside. While the pasta is in the process of cooking, cut the grilled chicken into strips and place in a salute pan with the shrimp, white cooking wine and the remaining mortared spices. Turn the oven top on. Make sure it is on low.
Drain the pasta and place in a large bowl. Add chicken and shrimp discarding any wine left in the pan. After everything is ready to perfection place chicken and shrimp and pasta and sauce all in one medium size bowl and stir for about three minutes, grab a fork in dig in you should taste nothing...
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