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Chicken and Shrimp with Lemon Cream Sauce

9 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Joe Milholland, Smelterville, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.
    • Test Kitchen Approved

    Chicken and Shrimp with Lemon Cream Sauce

    9 reviews
    Prep Time 10 min
    Cook Time 20 min
    Yield 6 servings

    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
    Text Ingredients

    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.

    Nutrition Facts

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

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