Chicken and Shrimp Linguine

Chicken and Shrimp Linguine
  • 1 pound linguini pasta
  • 1/4 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • 3/4 cup white wine
  • 1 pound medium shrimp - peeled and deveined


  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
  3. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
  4. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
  5. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.

05/01/2018
Chicken and Shrimp Linguine, recipe PT15M PT1H 5 455 calories

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