Shrimp and Chicken Scampi Family Style

Ingredients

• 4 chicken breast (thinly sliced)
• 2 lb shrimp (peeled and deveined)
• 1 lb linguine (author recommends Rummo brand)
• 4 lemons (3 for sauce, 1 for optional garnish and zest)
• 6 shallots (chopped; divided (1.5 for sauce, 1.5 for garnish, remainder for general use))
• 1 bunch fresh parsley (chopped; divided)
• 3 cup veggie broth
• 0.75 cup heavy cream
• 6 tbsp oil (3 tbsp for shrimp marinade, 3 tbsp for cooking chicken; divided)
• 8 tbsp butter (4 tbsp for general use, 3 tbsp for sauce, 1 tbsp for optional garnish; divided)
• 1.5 tsp garlic (minced)
• 2 tsp salt (divided)
• 2 tsp garlic powder
• 2 tsp onion powder (divided)
• 2 tsp lemon pepper (divided)
• 1.5 tsp dried parsley (divided)
• 1 tsp paprika (divided)
• 0.5 tsp black pepper (divided)
• 0.5 tsp crushed red pepper
• 0.5 tsp turmeric (optional, for color)
• 0.5 cup all-purpose flour (for dredging chicken)
• 0.25 cup Parmesan cheese (estimated quantity for sauce)

Steps

1. 1

   Season the thinly sliced chicken breasts with salt and black pepper on both sides.

2. 2

   Dredge the seasoned chicken in all-purpose flour on both sides, pressing firmly to ensure the flour adheres. Set the chicken aside.

3. 3

   In a mixing bowl, combine the shrimp with 1 tsp lemon pepper, 1 tsp paprika, 1 tsp dried parsley, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 3 tbsp oil. Toss to coat evenly.

4. 4

   Heat 3 tbsp oil in a large pan over medium-high heat. Cook the chicken until golden brown and cooked through on both sides. Remove from the pan and set aside.

5. 5

   In the same pan (or a separate one if avoiding cross-contamination), cook the shrimp until golden on both sides and opaque. Remove and set aside.

6. 6

   Boil a large pot of salted water and cook the linguine according to package directions until al dente. Reserve at least 1/3 cup of the pasta water before draining.

7. 7

   Prepare the pasta sauce: In a large pan, add 3 tbsp oil and 3 tbsp butter. Once the butter has melted, add 1.5 chopped shallots and 1.5 tsp minced garlic. Sauté until fragrant and translucent.

8. 8

   Add the remaining spices (garlic powder, onion powder, lemon pepper, dried parsley, paprika, black pepper, crushed red pepper, and optional turmeric) to the pan, followed by the juice of 3 lemons.

9. 9

   Pour in the veggie broth and heavy cream. Let the sauce simmer for a few minutes until it has slightly thickened.

10. 10

    Stir in the Parmesan cheese and a handful of freshly chopped parsley.

11. 11

    Reserve 1/4 cup of the finished sauce to pour over the chicken later.

12. 12

    Add the cooked linguine and 1/3 cup of reserved pasta water to the main sauce pan. Toss over low heat for 3-5 minutes to allow the pasta to absorb the flavors.

13. 13

    Optional Garnish: In a separate small pan, melt 1 tbsp butter and sauté the remaining 1.5 chopped shallots with the zest and juice of 1 lemon and fresh parsley.

14. 14

    To serve family style, place the linguine in a large dish. Arrange the chicken and shrimp on top (or on a separate platter). Pour the reserved 1/4 cup of sauce over the chicken and top everything with the sautéed shallot garnish.

Notes

If serving someone with a shellfish allergy, ensure the chicken and shrimp are cooked in separate pans and kept apart during preparation and plating. The author suggests using a divider of fresh lemons if plating them on the same platter.

Nutrition per serving

• chicken
• shrimp
• scampi
• pasta
• linguine
• main course
• family style
• seafood