Chicken and Shrimp Lemon Alfredo
Chicken and Shrimp Lemon Alfredo

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken and shrimp lemon alfredo. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed. Return the skillet to medium heat.

Chicken and Shrimp Lemon Alfredo is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chicken and Shrimp Lemon Alfredo is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken and shrimp lemon alfredo using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Shrimp Lemon Alfredo:
  1. Take 5 Trimmed Boneless Chicken Fillets
  2. Prepare 1/2 lbs Jumbo Tailless Shrimp
  3. Take 1 cup Butter
  4. Take 1 cup Lemon Infused Spanish Olive Oil
  5. Take 1/2 Cup Fat Free Milk
  6. Prepare 1 Block Cream Cheese
  7. Get 5 Slices Smoked Gouda
  8. Take 1 Tablespoon Pink Sea Salt
  9. Get 1 Tablespoon Cracked Black Peppercorns
  10. Take 1/2 Tablespoon Garlic
  11. Make ready 1 Tablespoon Cilantro Paste
  12. Prepare 1 Tablespoon Ginger Paste

Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan.

Steps to make Chicken and Shrimp Lemon Alfredo:
  1. Heat Olive Oil in large sauce pan. Add Chicken and Shrimp once hot. Allowing meat to become mostly cooked.
  2. Add in Butter, Milk, Cream Cheese and Gouda. Stir until melted and thick.
  3. Add in Salt, Pepper, Garlic, Cilantro Paste and Ginger Paste. Stir thoroughly.
  4. Let set for 10 minutes. Serve over any pasta.
  5. Tip* Toss your cooked pasta in the Lemon Olive Oil with some Oregano and Red Wine Vinegrette for an added pop of flavor.
  6. Tip** Pairs well with a Sauvignon Blanc. Preferably a New Zealand Sauvignon Blanc.

If the shrimp are frozen, place them in a colander and thaw them under cool running water. Peel them (if they're not already peeled). Add the chicken, shrimp, and cooked pasta to the sauce. Sprinkle with an even layer of additional Parmesan cheese. Add the onion and cook until golden.

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