A wonderful creamy pasta in a delicious sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don’t be a ‘chicken’ – try it!

This was really rich and yummy. I will admit I goofed and didn’t get the shrip cooked when i picked them up. I just cooked them at home with salt an pepper. It was fine that way, but I think having them steamed at the store with ole bay or some other kind of seasoning will give this another layer of flavor. I also did add a bit of salt and pepper to the sauce it brought out the flavor of the tomato’s . I liked the fact it went together quickly. I’m always looking for recipes that are like that especially when i have to work late.

This was GREAT! I did have some modifications. I saw that most reviewers were not happy with the sauce b/c it was too thin. I added about a table spoon and a half of corn starch to thicken it up. It really helped. Be sure to stir it well thought to get out all the chunks. I also doubled the amount of cayenne pepper b/c I really like spice food. It made the dish have a nice zing to it. If you’ve ever had spicy chicken and shrimp at a restaurant…this tastes just like it. I also chopped up the chicken as recommended by other reviewers. I didn’t want to go through the hassle of grilling the shrimp so I cooked it along with my cubed chicken and it turned out great like that. It gives the shrimp a chance to cook in the olive oil to soak up the flavors too. This is a great meal for the whole family. Enjoy!

Wow, the procedure as written is incorrect. Season the chicken and shrimp. Sauté the chicken in olive oil. Add the shrimp when the chicken is almost done. When both are done, remove from pan. add the butter, then add the cream. I’d omit the milk. Add seasoning to your sauce and reduce to your desired consistency. Plate the pasta, divide chicken and shrimp, top with your good sauce. Never leave the goodness from sautéing meat in the bottom of your pan! That’s the secret to a great sauce.


1/4 teaspoon poultry seasoning

1/4 teaspoon cayenne pepper, or to taste

1/8 teaspoon ground white pepper

1/8 teaspoon onion powder

1 tablespoon garlic powder

2 tablespoons butter1 cup heavy cream

1/2 cup milk

1 pound linguine pasta1 tablespoon olive oil

4 skinless, boneless chicken breasts

8 ounces shrimpgrated Romano cheese (optional)


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 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 …

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