SUPER EASY CHICKEN AND SHRIMP ALFREDO RECIPE
Steps:
- Pour 1 tablespoon of oil into the skillet over medium/high heat. Add chicken, season with salt and pepper to taste and cook 5 minutes on each side, or until chicken is cooked thru, transfer to a plate.
- Add another 1 tablespoon of oil, once the oil is hot add shrimp season with salt and pepper to taste and cook for 1-2 minutes on each side. Transfer to a plate and set aside.
Nutrition Facts : Calories 774 kcal, Carbohydrate 7 g, Protein 36 g, Fat 66 g, SaturatedFat 36 g, TransFat 1 g, Cholesterol 268 mg, Sodium 629 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 25 g, ServingSize 1 serving
CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
SHRIMP WITH ROASTED GARLIC PESTO PASTA
Steps:
- Preheat oven to 375 degrees F.
- Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
- Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
- Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
- Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
- In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
- Note: There will be leftover pesto.
PESTO CHICKEN ALFREDO
Needed a quick dinner one night and this was the result. I have been meaning to try this with the sun dried tomato pesto sauce.
Provided by tinker 0
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- saute cubed chicken in touch of olive oil and garlic on med-high heat. When chicken is cooked add pesto sauce. Turn down heat and make sure chicken is well coated in pesto sauce.
- meanwhile, cook pasta as directed.
- add alfredo sauce to pesto chicken and keep heat low.
- once pasta is cooked and drained, add to sauce.
Nutrition Facts : Calories 67.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 37.8, Sodium 68.5, Carbohydrate 0.1, Protein 12.6
THE ULTIMATE GARLIC PESTO ALFREDO SAUCE
This sauce is the ultimate garlic, mushroom, basil pesto Alfredo sauce--to go on pasta, sea food, chicken or whatever you can imagine.
Provided by SEvans
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small sauce pan melt 1 tbsp butter.
- Add minced onion, garlic and mushrooms.
- Cook until nice and soft.
- Add 1/2 cup white wine and simmer on low until it reduces by 3/4.
- In a sauce pot or pan melt 2 1/2 tbsp butter.
- Stir in the flour creating a roux.
- With a whisk, mix in the milk a little at a time to avoid lumps--whisk hard and lots.
- When the mixture is smooth, pour in the cream, mix in the basil pesto, salt, Worcestershire sauce, Tabasco sauce and mushroom onion garlic wine mixture.
- Mix well--pepper to taste
- Stir in the parmesan cheese, blending well; set aside.
- This sauce can be made hours ahead of time, simply reheat on your cook top on low or microwave for 30 seconds.
- Drizzle over your favorite meal. I have shown this sauce served over stir-fried vegetables and shrimp on pasta.
Nutrition Facts : Calories 448, Fat 36.4, SaturatedFat 22.6, Cholesterol 122.3, Sodium 560, Carbohydrate 19.6, Fiber 2.4, Sugar 1.6, Protein 7.9
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
CHICKEN-PEPPER ALFREDO
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts :
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- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.
- Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
- Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.
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