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Lemon Pepper Shrimp and Chicken Pasta

Today I’m sharing one of my favorite surf n turf recipes with you!

Whether you prepared this dish as is or you decided to add your own twist to it, jump back on and let me know how you enjoyed it!!! I just know you’re gonna love it!


Serves 2

INGREDIENTS

• 2 Boneless Skinless Chicken Breast

• 6oz of large raw shrimp; peeled & deveined (about 12-14 shrimp)

• All Purpose Seasoning (Armanda’s Kuisine)

• Rosemary Garlic Citrus Blend (Armanda’s Kuisine)

• Pink Salt (or Kosher Salt)

• black pepper

• 8oz of Linguine

• 2 cups of heavy cream

• 2 cups of raw broccoli (or 20 broccoli florets)

• 5oz of cherry tomatoes halved

• 6 tablespoon garlic, minced

• 6-8 ounces Parmesan Cheese

• 1 lemon cut in half

• 4 tablespoon Butter

• 6 tablespoons extra virgin olive oil


INSTRUCTIONS

Generously season chicken on both sides and shrimp with all purpose and Rosemary garlic citrus blend in two separate bowls. Set aside.


Preheat oven to 375F

In a medium bowl, toss together 2 tablespoons of minced garlic, 1 tablespoon of olive oil, 1 teaspoon of pepper, and a pinch of pink salt. Transfer to baking sheet and spread into an even layer.

Bake for 20-25 minutes or until tomatoes are soft.

Set aside when done


While tomatoes are cooking, Make noodles according to package, drain, and set aside.


In a medium skillet, add 2 tablespoons olive oil. Once the oil is hot, place chicken in the skillet for about 4 to 5 minutes on each side. They should turn Golden brown in color and juices should run clear. Remove from skillet & set aside.

Squeeze lemon juice over the chicken.

In the same skillet, add 2 tablespoons of olive oil. Add shrimp and cook for about 5 minute turning them halfway through. Squeeze lemon on shrimp; Set aside.


In a pan, cover chicken, shrimp, broccoli and tomatoes with foil and put in the oven on low to keep it warm.


In a large skillet, add 2 tablespoons olive oil, sauté 1 tablespoons minced garlic, and broccoli until tender.

Remove from heat and set aside.


In the same large skillet, add butter, 3 tablespoons of minced garlic, and allow to melt. Pour in heavy cream and whisk while it cook over medium heat for 4-5 minutes.

Lightly season with Rosemary Garlic Lemon Citrus Blend, pink salt, pepper,and squeeze lemon into the skillet for your desired taste/flavor. Whisk well and allow to cook for another 3-4 minutes.


Reduce heat to medium low and add in Parmesan Cheese then whisk well and allow it to cook for another 3-4 minutes while whisking or until sauce thickens. The sauce should be smooth.


Toss linguine in the sauce until noodles are covered and warm.


Serve Chicken, Shrimp and Veggie mixture over bed of Pasta.

Garnish with parmesan and fresh parsley (optional)









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