|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 2mg||12%|
|*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.|
Chicken and shrimp go together surprisingly well, and this dish is no exception. Garlic, basil, and simple Italian-style seasonings flavor the chicken and shrimp mixture for a dish with a flavor similar to a classic shrimp scampi.
The chicken and shrimp are cooked together in the pan for minimal cleanup, and it's perfectly safe to do so. Be sure to cut boneless chicken breast halves into strips or use chicken tenders in the dish for quick cooking. Follow the recipe's tips to ensure both proteins are thoroughly cooked.
Serve this chicken and shrimp combination with cooked linguine, angel hair pasta, noodles, or hot boiled rice. Add a tossed green salad or Caesar salad for a well-rounded meal suitable for any occasion.
"The recipe creates a quick and delicious dinner in no time at all. It’s easy to make, so anyone can create this scampi-like dish; adding the chicken as a second protein makes it more satisfying. Fresh herbs and garlic are always a good choice, and you can up the Creole seasoning for even more flavor." —Colleen Graham
1 pound boneless, skinless chicken breasts or tenders
1 pound large or jumbo shrimp, peeled
3 ounces (6 tablespoons) unsalted butter
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh parsley, plus more for optional garnish
1/2 teaspoon kosher salt
1/2 teaspoon Creole seasoning
1 cup cooked pasta, or rice
Gather the ingredients.
Lightly pound the chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1 inch wide. If you are using chicken tenders, omit this step.
To devein the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.
In a large skillet over medium heat, melt the butter with the olive oil.
When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low and add the chicken.
Stir the chicken for about 5 minutes until opaque and almost cooked through. Add the shrimp to the chicken and cook until opaque and pink, stirring, 3 to 5 minutes.
Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.
- If you are using frozen cooked shrimp, thaw them in the refrigerator first and cook just long enough to heat the shrimp thoroughly.
- No fresh herbs? Use one teaspoon each of dried basil and parsley instead.
As with many savory dishes, there are lots of ways you can tailor this dish by adding ingredients or making substitutions:
- Use a seasoned salt blend instead of Creole seasoning.
- Add a small minced shallot or a few tablespoons of sliced scallion to the butter and olive oil along with the garlic and seasonings.
- Add about 1/4 cup of finely chopped bell pepper or 6 to 8 ounces of sliced mushrooms to the skillet.
- Finish with a squeeze or two of fresh lemon juice or serve the dish with lemon wedges.
- Feel free to use all chicken or all shrimp in the dish. Chicken and ham is a great combination as well.