Chicken and Shrimp with Lemon Cream Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
Ingredients
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10 ounces uncooked fettuccine
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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
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1 pound boneless skinless chicken breasts, cubed
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1/2 teaspoon garlic salt
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1 tablespoon olive oil
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1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
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1 cup heavy whipping cream
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2 teaspoons grated lemon zest
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3 tablespoons lemon juice
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1/2 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
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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.
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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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