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

Test Kitchen tips
Chicken and Shrimp with Lemon Cream Sauce
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
Directions
- In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews