Side Pannel
Outback steakhouse-inspired chicken and shrimp pasta
Outback steakhouse-inspired chicken and shrimp pasta
- Recipe Submitted by Healthy Recipes on 03/05/2014
Category: Pasta, Rice & Grains
Ingredients List
- 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
Directions
Mortar the garlic powder, poultry seasoning, ground pepper and onion powder until well ground together.
If you do not have a mortar and pestle you can use a small deep bowl and the back end of a spoon to grind them together ”“ since almost all of the spices are already in powder form.
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.
If you do not have a mortar and pestle you can use a small deep bowl and the back end of a spoon to grind them together ”“ since almost all of the spices are already in powder form.
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.
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