26/06/2025
🍤🍗 Creamy Lemon Garlic Shrimp & Chicken Alfredo
Ingredients:
Protein:
2 chicken breasts (boneless, skinless), sliced
8 oz large shrimp, peeled & deveined
Salt & pepper to taste
1 tsp paprika
1/2 tsp garlic powder
2 tbsp olive oil or butter (divided)
Pasta:
12 oz fettuccine or linguine pasta
Alfredo Sauce:
2 tbsp butter
4 cloves garlic, minced
1 1/4 cups heavy cream
1 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon (adjust to taste)
Salt & pepper to taste
1/4 tsp red pepper flakes (optional)
Fresh chopped parsley, for garnish
🔪 Instructions:
1. Cook the Pasta:
Boil salted water and cook fettuccine according to package instructions. Drain and set aside.
2. Cook the Chicken:
Season chicken slices with salt, pepper, garlic powder, and paprika.
Heat 1 tbsp oil/butter in a large skillet over medium heat. Cook chicken until golden and cooked through (5–7 mins). Set aside.
3. Cook the Shrimp:
In the same skillet, add 1 tbsp oil/butter. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Make the Creamy Lemon Alfredo Sauce:
In the same skillet, melt 2 tbsp butter. Sauté garlic for 1 min until fragrant.
Pour in heavy cream. Stir and let simmer gently for 2–3 minutes.
Add Parmesan cheese, lemon zest, and lemon juice. Stir until the cheese melts and the sauce thickens.
Season with salt, pepper, and optional red pepper flakes.
5. Combine:
Add the cooked pasta into the sauce and toss to coat.
Add chicken and shrimp back into the skillet. Gently mix everything together.
Let simmer for 1–2 minutes for flavors to blend.
6. Serve:
Plate and garnish with fresh parsley, extra Parmesan, and a light lemon squeeze.
🔄 Optional Add-ons:
Add sautéed spinach or broccoli for veggies.
Use Cajun seasoning for a spicy twist.
Substitute half-and-half for a lighter sauce.