Chicken and Shrimp With Red Pasta Sauce

chicken and shrimp red sauce
Diana Rattray
Prep: 20 mins
Cook: 65 mins
Total: 85 mins
Servings: 4 servings
Nutrition Facts (per serving)
1132 Calories
54g Fat
11g Carbs
137g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1132
% Daily Value*
Total Fat 54g 70%
Saturated Fat 19g 97%
Cholesterol 703mg 234%
Sodium 1769mg 77%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 137g
Vitamin C 14mg 68%
Calcium 163mg 13%
Iron 6mg 36%
Potassium 1706mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and shrimp go together surprisingly well, and this dish will make a believer out of even the pickiest eaters. The chicken pieces are browned and then cooked in a tomato-based sauce. Cleaned raw shrimp goes into the simmering sauce near the end of the cooking time. The chicken ends up juicy, and the shrimp adds excellent flavor to the dish.

The dish is versatile as well. Feel free to add about 1 cup of sliced, lightly sautéed mushrooms along with the tomato sauce for the rustic flavor they provide. If you enjoy arrabbiata style sauces with heat, add about 1/4 to 1/2 teaspoon of crushed red pepper flakes or add slightly drained diced or petite diced tomatoes for a chunkier sauce. If you have a favorite marinara sauce, replace the tomato sauce with that, adding garlic and basil as needed.

This recipe calls for some red wine, but chicken stock may be substituted if you prefer to cook without alcohol.

Spoon the chicken and shrimp sauce over hot cooked pasta or serve it in a bowl with a tossed salad and crusty bread on the side.


  • 1 (4-pound) chicken, cut up, or chicken thighs or whole legs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 tablespoons (2 ounces) unsalted butter

  • 1 medium onion

  • 2 cloves garlic

  • 1 (15-ounce) can tomato sauce

  • 1/2 cup dry red wine, such as pinot noir or merlot

  • 3 tablespoons chopped fresh parsley, or 1 teaspoon dried parsley flakes

  • 1 teaspoon dried basil, crumbled

  • 1 small bay leaf

  • 1 pound raw shrimp

Steps to Make It

  1. Gather the ingredients.

  2. Season the chicken pieces with salt and pepper. Heat butter in large skillet or sauté pan over medium-low heat. Add the chicken pieces to skillet and cook slowly until nicely browned, turning to brown both sides evenly.

  3. Meanwhile, peel the onion and chop coarsely. Peel the garlic and mince. 

  4. Add the onion and garlic to the skillet and cook for about 2 minutes longer.

  5. In a bowl, combine the tomato sauce with the wine, parsley, basil, bay leaf, 1/2 teaspoon of kosher salt, and a dash of black pepper. Add the sauce to the browned chicken, onions, and garlic in the skillet. Bring the sauce to a simmer. Reduce the heat to low and cover the pan. Continue to cook until chicken is tender, about 35 minutes. Remove the cover and continue to simmer for about 10 minutes longer to reduce the sauce slightly. The chicken will register at least 165 F on an instant-read thermometer when it is ready.

  6. Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a peeled shrimp and remove the dark vein (the vein is the digestive tract). Rinse the shrimp under cold water and repeat with the remaining shrimp.

  7. Add the shrimp to the pan and push them down into the sauce. Cover the pan and continue to cook for about 5 to 10 minutes longer, until shrimp are opaque.

  8. Serve and enjoy.