This luxurious recipe for creamy pan-fried shrimp and chicken pasta is a whole new spin on surf and turf, and is the perfect comfort food dinner party meal!
Hello my friends! Did everyone have a nice holiday this past week?
I know it almost definitely wasn’t the type of Passover or Easter we are used to, but I have to say that many of the out of the ordinary things that happened instead were pretty wonderful.
For example, this was the very first time we have had an Easter Eve FaceTime cocktail visit with our besties! It was so great to see their sweet faces.
And on Easter morning my mama woke up and looked outside and sent me a picture of this!
We were pretty sure it was either the Easter Bunny Himself or her incredibly wonderful across the street neighbors, and later we found out we were right!
I really, really, REALLY missed celebrating Easter with my noisy extended family, but we all texted and my bunny FaceTimed to show me her Easter table, and at one point I put on my Easter hat that I wear every year and dropped off an Easter lily from our wonderful still-open local farm for my mama.
It was (and still is) definitely a year for recipes that are both comfort food AND dinner party-worthy, which (finally, right?!) brings me to one of my very faves, this recipe for creamy pan-fried shrimp and chicken pasta.
This is a recipe that I made up after the Southern husband and I went to New Orleans about one million years ago.
I ordered a version of this one night for dinner, and I fell in love with this chicken and shrimp version of surf and turf tossed in a creamy, lightly cheesy sauce, and I’ve been writing and rewriting my own take on it ever since.
Here’s how you make creamy pan-fried shrimp and chicken pasta!
This is one of those recipes where it helps so much to measure out and line up all your ingredients ahead of time.
I actually put them in a straight line across my counter in the order in which they show up in the recipe because I am crazy that way, but however you decide to do it it’s super helpful, as this recipe chugs along at a brisk pace!
You start by cooking up some pasta – I like fettuccine for this one, but it works with whatever long pasta you have in your pantry.
This luxurious recipe for creamy pan-fried shrimp and chicken pasta is a whole new spin on surf and turf, and is the perfect comfort food dinner party meal! While the pasta is cooking, you are going to dunk some chicken tenders in egg and bread crumbs and fry them up in a skillet, and then you’ll sauté up some shrimp.
Once the chicken and shrimp are cooked up, you are going to use that same skillet to make a delectably easy cream sauce out of white wine and cream and Parmesan cheese.
Last but not least, the chicken and shrimp and cooked pasta will go back into the pan with the creamy cheesy sauce, and you will gently toss them until everything is coated and mixed together and OH MY MY.
I like to serve this on warmed plates with a little scattering of parsley, and it zaps me right back to that romantic night in New Orleans with my sweetheart.
And even though the spring holidays are behind us, I think we all get to have a comfort food/dinner party-worthy supper, don’t you?
Stay safe and sending hugs,
Kate x
Creamy Pan-Fried Shrimp And Chicken Pasta
This luxurious recipe for creamy pan-fried shrimp and chicken pasta is a whole new spin on surf and turf, and is the perfect comfort food dinner party meal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- ½ pound long pasta (linguine, fettuccine and spaghetti all work!)
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup chopped fresh parsley, plus extra for garnish
- Pinch each of salt and pepper
- ½ pound boneless chicken tenders
- 4 tablespoons olive oil
- ½ pound shrimp, peeled and deveined
- 1 cup white wine
- 1 ½ cups heavy cream
- ½ cup grated parmesan
Instructions
- Cook pasta according to package directions in heavily salted water. Drain and set aside.
- While the pasta is cooking, prepare the chicken and shrimp. Put the beaten eggs in a shallow pan (a pie pan works great for this) and mix up the breadcrumbs, parsley, salt and pepper in another. Dunk the chicken into the eggs and then the breadcrumb mixture, coating completely.
- Put 3 tablespoons of the oil into a large deep skillet over medium high heat. Cook the chicken until done, about 3-4 minutes per side. Scoop them out and cover with foil to keep warm.
- Add the rest of the oil to the pan and cook the shrimp until done, about 2-3 minutes.Scoop out and add to the plate with the chicken.
- Pour the wine into the skillet and simmer for two minutes. Add the cream and simmer for another 2-3 minutes. Stir in the cheese along with a pinch of pepper.
- Return the chicken and shrimp to the pan, and if there are any juices in the plate, pour them in too! Turn the chicken and shrimp around with tongs until coated.
- Now add the cooked pasta to the skillet and gently mix everything with tongs.
- Divide among warmed plates, grind on a little more pepper, scatter some parsley on top and serve!
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