chicken and shrimp alfredo
Creamy, indulgent, and borderline addictive, this dish combines tender chicken, plump shrimp, and fettuccine smothered in a velvety Alfredo sauce. Ready in 40 minutes, it’s a restaurant worthy meal that’s faster than delivery.
Ingredients
- 1 Ib (450g) boneless, skinless chicken breasts, sliced into thin strips
- ½ Ib (225g) large shrimp, peeled and deveined
- 12 oz (340g) fettuccine (or linguine for rebels)
- ½ cup (1 stick / 113g) unsalted butter
- 1 ½ cups (360ml) heavy cream
- 1 ½ cups (150g) freshly grated Parmesan cheese (no cardboard shakers)
- 4 garlic cloves, minced (or 1 tbsp jarred minced garlic for the lazy gourmet)
- ½ tsp salt, plus extra for seasoning
- ¼ tsp black pepper
- Pinch of nutmeg (optional, but adds ✨magic✨)
- 2 tbsp olive oil (for cooking)
- 1 tsp paprika (for shrimp seasoning)
- Fresh parsley or basil, chopped (for garnish)
- Red pepper flakes (optional, for spice lovers)
Notes
If your Alfredo sauce starts plotting against you (aka separating), whisk in a splash of reserved pasta water to save the day.