Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 lb shrimp, peeled and deveined
- 12 oz fettuccine pasta
- 3 tbsp butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Season chicken with salt, pepper, and Italian seasoning. Cook in a skillet with olive oil until golden and cooked through. Remove.
- Sear shrimp in the same skillet for about 2 minutes per side. Remove.
- In the skillet, melt butter and sauté garlic until fragrant. Add cream and bring to a simmer. Slowly whisk in Parmesan until smooth.
- Toss pasta into the sauce. Add a splash of pasta water if needed. Fold in chicken and shrimp.
- Garnish with parsley and serve immediately.
Notes
- Freshly grated Parmesan makes the sauce creamier and smoother.
- Keep the sauce at a gentle simmer to avoid curdling.
- Adjust consistency with reserved pasta water as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 2g
- Sodium: 710mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 240mg