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Chicken and Shrimp with Lemon Cream Sauce

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 10 ounces uncooked fettuccine
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 cup heavy whipping cream
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
  • Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes.
  • Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

Test Kitchen tips
  • You might find this size shrimp labeled as "medium" shrimp.
  • One medium lemon is all you need for the lemon zest and juice called for in this recipe.
  • Nutrition Facts
    1 cup: 443 calories, 20g fat (10g saturated fat), 133mg cholesterol, 472mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 30g protein.

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