Best 8 Shrimp And Chicken Pasta Recipes

GRILLED SHRIMP AND CHICKEN PASTA

Steps:

• In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
• In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
• Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
• In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
• Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!

CREOLE SHRIMP, CHICKEN AND SAUSAGE PASTA

Steps:

• Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Creole seasoning. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
• Add 1 tablespoon olive oil to the pan. Season the Chicken pieces with 2 teaspoons of the Creole seasoning. Place the Chicken in the pan and saute until done. Remove the Chicken from the pan and set aside.
• Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
• Add the garlic to the pan and saute for 30 seconds.
• Add the chicken stock to the pan and scrape pan to remove any browned bits that have formed in the bottom, about 30 seconds.
• Add the thyme, 3 teaspoons of creole seasoning and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook an additional 2 minutes.
• Return the shrimp and chicken to the pan. Add the cooked pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

PASTA WITH CHICKEN AND SHRIMP

Steps:

• Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.
• Cook pasta according to package instructions,drain and keep warm.
• While pasta cooks, coat a large skillet with the cooking spray.
• (add oil if necessary when cooking) Heat over med heat.
• Add green onions and garlic.
• Stir fry for 1 minute and remove from pan.
• Add squash to skillet.
• Stir fry for 2 minutes.
• Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.
• Remove veggies from skillet.
• Add chicken and shrimp to the skillet.
• Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.
• Push chicken and meat from the center of the skillet.
• Stir the sauce and add to the center of the pan.
• Cook and stir until thickened and bubbly.
• Return veggies to the skillet.
• Stir all the ingredients together to coat with the sauce.
• Cook and stir about 1 minute more or until heated through.
• Serve hot chicken and shrimp mixture over pasta.
• Sprinkle with sesame seeds if desired.

CHICKEN, SHRIMP AND SAUSAGE CAJUN PASTA

Steps:

• 1. Cook pasta per directions on box, set aside.
• 2. In large Dutch oven, brown chicken and sausage in hot oil. Remove and drain.
• 3. Add onion, green and red peppers, celery, bell pepper, thyme, oregano, paprika, salt, cayenne pepper and Cajun seasoning to the pan. Cook and stir for about 5 minutes until onions and peppers are tender.
• 4. Add pasta, tomatoes with juice and tomato sauce, chicken and sausage into the Dutch oven. Bring to a boil.
• 5. Stir in shrimp and parsley. Cover and cook for 5-8 minutes longer or until shrimp curl and turn pink. Serve.

NIF'S BAKED PASTA WITH SHRIMP AND CHICKEN

Steps:

• Cook pasta as directed.
• Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink.
• Add mushrooms and saute for 1 minute.
• Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta.
• Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan.
• Bake uncovered at 350F for 30 minutes, until heated through.

CHESAPEAKE BAY PASTA, SHRIMP AND CHICKEN DINNER

Steps:

• 1) Coat the chicken with 2 tablespoons of the OLD BAY SEASONING. 2) Melt the butter in a large non-stick skillet over medium heat, Add the chicken and cook it for 3 minutes per side. 3) coat the shrimp with one tablespoon of the OLD BAY SEASONING. Push the chicken to one side of the skillet; add the shrimp. Cook and stir the shrimp for about 3-4 minutes of until the shrimp turns pink. 4) Mix the remaining tablespoon of OLD BAY SEASONING with the cream. Add the cream mixture, cooked pasta, and scallions to the skillet. Bring it to a boil, then reduce the heat and allow it to simmer for about 5 minutes or until the sauce thickens and the pasta is heated through.

SHRIMP AND CHICKEN PASTA

Steps:

• Sprinkle the chicken filets with Cajun seasoning and cook in 4 Tbsp oil until done. Cut in bite size pieces.
• Heat the remaining oil over medium heat and cook garlic, onion and broccoli for about 5 minutes. Add shrimp and chicken, and set aside.
• Cook pasta al dente.
• Make "Thick Bechamel Sauce With Parmesan and Sun Dried Tomatoes" (Recipe #158535).
• Mix together pasta, shrimp/chicken and sauce.
• Pour into greased 2 quart baking pan, the pan will be full. Sprinkle with parmesan cheese and cheddar.
• Bake at 350°F for 45 minutes.
• Enjoy.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S) RECIPE

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. 2 Add butter to a large sauté pan on medium heat. 3 Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. 4 Saute mixture until shrimp and mushrooms are cooked. 5 Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. 6 Meanwhile, cook pasta al dente according to package directions; drain excess water. 7 Toss cooked pasta with contents of sauté pan. Serve