Menu
Shrimp in Cream Sauce Shrimp in Cream Sauce
Chicken with Lemon Sauce Chicken with Lemon Sauce
Shrimp with Creole Sauce Shrimp with Creole Sauce
Chicken & Shrimp Fettuccine Chicken & Shrimp Fettuccine
Coconut Chicken and Shrimp Coconut Chicken and Shrimp
Shrimp with Dipping Sauce Shrimp with Dipping Sauce
Shrimp with Ginger-Chili Sauce Shrimp with Ginger-Chili Sauce
Lemon Cream Chicken Lemon Cream Chicken
Lemon Shrimp with Parmesan Rice Lemon Shrimp with Parmesan Rice
Shrimp with Mustard Sauce Shrimp with Mustard Sauce
Lemon Chicken and Rice Lemon Chicken and Rice
Shrimp and Crab Salad Shrimp and Crab Salad
Chicken with Tomato-Cream Sauce Chicken with Tomato-Cream Sauce
Chicken with Cream Cheese Sauce Chicken with Cream Cheese Sauce
Chicken in Sour Cream Sauce Chicken in Sour Cream Sauce
Shrimp in Mango Chili Sauce Shrimp in Mango Chili Sauce
Grilled Shrimp with Spicy-Sweet Sauce Grilled Shrimp with Spicy-Sweet Sauce
Grilled Lemon-Dill Shrimp Grilled Lemon-Dill Shrimp
Shrimp Linguine with Parmesan Cream Sauce Shrimp Linguine with Parmesan Cream Sauce
Fish with Cream Sauce Fish with Cream Sauce

Chicken and Shrimp with Lemon Cream Sauce

9 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Dec. 29, 2023
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Chicken and Shrimp with Lemon Cream Sauce
Chicken and Shrimp with Lemon Cream Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 10 ounces uncooked fettuccine
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 cup heavy whipping cream
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
  2. Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes.
  3. Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

Test Kitchen tips
  • You might find this size shrimp labeled as "medium" shrimp.
  • One medium lemon is all you need for the lemon zest and juice called for in this recipe.

    • Nutrition Facts

    1 cup: 443 calories, 20g fat (10g saturated fat), 133mg cholesterol, 472mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 30g protein.