Description
Grilled Chicken and Shrimp with Creamy Pasta
This dish features perfectly grilled chicken and shrimp served over a bed of tender pasta, all drizzled with a rich, creamy sauce. It’s a flavorful, satisfying meal that combines the best of both worlds—chicken and shrimp!
Ingredients:
For the Grilled Chicken and Shrimp:
2 boneless, skinless chicken breasts
12-16 large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
For the Pasta:
8 oz penne pasta
1/2 cup heavy cream
1/2 cup grated parmesan cheese
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Prepare the Chicken and Shrimp: In a small bowl, mix olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub this seasoning mixture on both the chicken breasts and the shrimp.
Grill the Chicken and Shrimp: Preheat your grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Grill the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Remove both from the grill and set aside.
Cook the Pasta: While grilling, cook the penne pasta according to the package instructions. Drain and set aside.
Make the Creamy Sauce: In a skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, bringing it to a simmer. Stir in the parmesan cheese, allowing the sauce to thicken. Season with salt and pepper to taste.
Assemble the Dish: Toss the cooked pasta in the creamy sauce until well-coated. Arrange the grilled chicken and shrimp on top of the pasta. Drizzle any extra sauce from the skillet over the chicken and shrimp.
Serve: Garnish with fresh parsley and serve immediately for a flavorful and satisfying meal!
This grilled chicken and shrimp with creamy pasta is a perfect balance of protein, carbs, and creamy goodness. It’s the ideal meal for any occasion! Enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure your chicken breasts are of even thickness by gently pounding them. Pat both the chicken and shrimp dry with paper towels; this helps the seasoning adhere and promotes better browning. For the pasta, heavily salt the boiling water—it should taste like the sea. While the pasta cooks, start your sauce. When adding the parmesan to the cream, remove the skillet from direct heat to prevent the sauce from breaking or becoming grainy. Slice the grilled chicken against the grain before serving for maximum tenderness.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Consider a simple arugula salad with a lemon vinaigrette to cut through the creaminess. For a vegetable side, grilled asparagus or roasted cherry tomatoes are excellent choices. To elevate the presentation, serve the pasta on a warm platter, artfully arranging the sliced chicken and shrimp on top, and finish with a final sprinkle of parmesan and a crack of black pepper. A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.
How-to Summary
In summary: Season and grill chicken and shrimp. Cook pasta in salted water. Create a creamy sauce by sautéing garlic in butter, simmering heavy cream, and melting in parmesan. Toss pasta with sauce, top with grilled proteins, garnish, and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Fettuccine, rigatoni, or farfalle all work well. Choose a shape that holds the creamy sauce effectively.
How can I make this dish lighter?
Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. You can also increase the vegetable content by adding spinach or sun-dried tomatoes to the sauce.
What’s the best way to reheat leftovers?
Reheat gently in a skillet over low heat with a splash of milk or cream to revive the sauce. Microwave reheating can cause the sauce to separate.
Can I cook the chicken and shrimp indoors?
Yes. A grill pan, cast-iron skillet, or standard skillet over medium-high heat will work. Ensure the pan is very hot before adding the protein to get a good sear.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and form a loose “C” shape. Overcooked shrimp curl tightly into an “O” and become rubbery.
Common Mistakes to Avoid
- Overcrowding the Grill: This steams the food instead of grilling it. Cook in batches if necessary.
- Adding Cheese to Boiling Sauce: Always take the sauce off the heat before stirring in the parmesan to prevent a grainy texture.
- Underseasoning: Season each component—the protein rub, the pasta water, and the sauce—adequately.
- Overcooking the Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they are opaque.
- Letting the Pasta Sit: Assemble and serve immediately after tossing the pasta with the sauce to prevent it from absorbing all the sauce and becoming dry.
Conclusion
This Grilled Chicken and Shrimp with Creamy Pasta is a restaurant-quality meal achievable in your own kitchen. By mastering the simple techniques of grilling and creating a smooth, flavorful sauce, you can create a truly impressive and satisfying dish. The combination of smoky grilled proteins with a luxurious, cheesy pasta is universally appealing, making it perfect for both weeknight dinners and special occasions. Remember the key tips—don’t rush the sauce, serve it hot, and enjoy the delicious results of your efforts.