Description
Shrimp Alfredo Pasta with Grilled Chicken
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Pasta:
8 oz fettuccine pasta
1 tablespoon olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare the Chicken:
Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Grill the chicken for 6-7 minutes per side until cooked through and golden brown. Let rest for a few minutes before slicing.
Cook the Shrimp:
In a skillet, heat olive oil over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper.
Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
Cook the Pasta:
Cook the fettuccine pasta according to package directions, drain, and set aside.
Prepare the Alfredo Sauce:
In the same skillet, add olive oil and sauté the garlic and bell peppers for 2-3 minutes until tender.
Add the heavy cream and bring to a simmer. Stir in Parmesan and mozzarella cheese until the sauce thickens, about 5 minutes.
Season with salt and pepper to taste.
Combine the Pasta, Shrimp, and Sauce:
Add the cooked pasta to the skillet with the sauce and toss to coat.
Stir in the cooked shrimp and mix everything together.
Serve:
Plate the creamy shrimp pasta and top with sliced grilled chicken.
Garnish with fresh parsley and extra Parmesan cheese.
Enjoy this creamy, savory shrimp Alfredo pasta with grilled chicken!
Step-by-Step Guide
Follow this detailed sequence for a seamless cooking experience. First, prep all ingredients: chop peppers, mince garlic, grate cheese, and pat shrimp and chicken dry. Start boiling water for pasta. Next, season and cook the chicken breasts in a skillet; once done, set aside to rest. While the chicken rests, use a second skillet (or clean the first) to quickly cook the seasoned shrimp until just pink; remove them. Now, cook the pasta to al dente. In the skillet used for the shrimp, make the Alfredo sauce: sauté garlic and peppers, add cream, then cheeses, stirring until smooth. Finally, combine the drained pasta and shrimp with the sauce. Slice the rested chicken. This order prevents overcooking and ensures everything is hot and ready simultaneously.
Serving Suggestions
Plate this rich dish with complementary sides to balance the meal. Serve the pasta and chicken on a warm plate to maintain temperature. A crisp, simple side salad with a light vinaigrette cuts through the creaminess perfectly. Garlic bread or a crusty baguette is essential for soaking up the delicious Alfredo sauce. For a vegetable-forward option, steamed asparagus or broccoli makes a healthy and colorful addition. For a special dinner, pair with a glass of chilled Pinot Grigio or Chardonnay.
How-to Summary
In brief: Season and grill chicken; set aside. Season and sauté shrimp; set aside. Cook pasta. In the same pan as the shrimp, sauté garlic and bell peppers, then add cream and cheeses to create the sauce. Toss the cooked pasta and shrimp in the sauce. Serve pasta topped with sliced grilled chicken and a garnish of fresh parsley and Parmesan.
Frequently Asked Questions
Can I use pre-cooked shrimp? It’s not recommended, as they can become rubbery when reheated in the sauce. For best results, use raw, peeled shrimp and cook them just before adding to the pasta.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. You can also use a lighter cheese like Pecorino Romano.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s consistency.
Can I use a different pasta? Absolutely. Linguine, tagliatelle, or penne all work well. Choose a shape that holds the creamy sauce effectively.
My sauce is too thin. How do I thicken it? Let it simmer a bit longer to reduce. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to prevent a rubbery texture.
- Using Pre-Grated Cheese: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Always grate Parmesan and mozzarella yourself from a block.
- Not Reserving Pasta Water: Before draining your pasta, save about 1/2 cup of the starchy water. If your sauce becomes too thick, this water is perfect for loosening it.
- Slicing Chicken Immediately: Let the grilled chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
Conclusion
This Shrimp Alfredo Pasta with Grilled Chicken is a restaurant-quality dish that is entirely achievable in your own kitchen. By following the step-by-step guide and heeding the common mistakes, you’ll create a creamy, flavorful, and impressive meal. The combination of succulent shrimp, tender chicken, and a rich, cheesy sauce with crisp bell peppers is a guaranteed crowd-pleaser. Perfect for a weeknight treat or a special occasion dinner, this recipe is sure to become a favorite in your culinary repertoire.