Shrimp Scampi Alfredo with Chicken

Just Plain Good!

Believe me when I tell you, it is worth the time and energy put into this dish. You will never eat jarred alfredo sauce again, I promise you.

I have been making this sauce for over 20 years and I love it. Sometimes I use all shrimp, sometimes shrimp and chicken and I dare you to make this with crawfish, shrimp and lump crab meat!

When did 21-30 count shrimp become "colossal?" This is not colossal shrimp, not even jumbo, people. Don't let them fool you. LOL

 Slice onion, in half moons thinly and chop bell peppers, I like to use three different color peppers.

The key to thinly sliced chicken is using partially frozen chicken breast. I got this tip from an Asian cookbook years ago.

 Cook shrimp until they turn pink. Please don't over cook the shrimp are they will become rubbery.

 Season the Alfredo sauce with creole seasoning, black pepper, onion powder and whisk.

 Whisk in parmesan chesse and continue to whisk as sauce thickens.

 Toss in pasta by the handfuls, mixing well after each handful.

 Sprinkle remaining green onions and peppers and serve warm. Enjoy

Shrimp Scampi Alfredo with Chicken
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Servings: 4-6

Ingredients:
 
2 lbs of shrimp, peeled, deveined
1 lb. boneless, skinless chicken breast
1 bell pepper, diced
5 cloves of garlic, minced
1/2 onion thinly sliced
1 bunch green onion chopped
1 tbsp. black pepper
1 tbsp. creole seasoning
2 tsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1. c heavy cream, room temperature
1 c. whole milk, room temperature
1 c. parmesan cheese, grated
1 stick of butter
5 tbsp. extra virgin olive oil
1 box of fettuccine pasta

Directions:

Prepare your pasta pot by filling with water and put on high heat to bring to a boil.  When pasta water starts boiling add about 1/2 tablespoon of salt to water, stir, then add pasta, cook for 12 minutes, drain, rinse in warm water, drain again then add 1 tablespoon of butter to coat pasta and prevent sticking and set aside.

Rinse chicken and pat dry, thinly slice chicken, a slightly frozen chicken breast will be easier to slice. Place chicken in a large bowl and add 1 tsp of creole seasoning, black pepper, garlic powder, onion powder, paprika and set aside. 

Rinse shrimp, peel, devein and place in a large bowl. Add 1 tsp of creole seasoning, black pepper, garlic powder, onion powder, paprika and set aside.

Dice bell peppers, slice onion, chop garlic, green onions and set aside.

In a large skillet, add 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil and heat on medium heat until the butter is melted. Add chicken breast and saute for about 6 minutes depending on thickness of chicken breast until chicken is cook through and no longer pink inside. Remove chicken to a plate and set aside.

In the same skillet add 2 more tablespoons of butter and 2 tablespoons of extra virgin olive oil and add bell peppers and sliced onion to the pot and saute for 5 minutes, add garlic and saute 1 minute more, add shrimp and cook until shrimp are no longer pink. Add chicken to shrimp veggie mixture and cook for about 1 minute more and set aside.

In a medium stock pot, add 1 tablespoon of butter and 1 tablespoon of olive oil, when butter melts add 1/2 of the chopped green onions and saute about 1 minute, add heavy cream, milk and whisk for about 4 minutes. Add 1 teaspoon of creole seasoning, black pepper, garlic powder and onion powder and whisk again, add parmesan cheese and whisk until melted. Let sauce thicken, whisking occasionally for about 3-5 minutes.

Pour cooked sauce over chicken shrimp mixture and mix well. Toss in cooked pasta by the handful, mixing well after each handful until all pasta has been added to the sauce.

Sprinkle alfredo with remaining green onions and serve warm.