|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 14g||71%|
|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. Be sure to cut boneless chicken breast halves into strips or use chicken tenders in the dish for quick cooking. Also, you'll want to add smaller or precooked shrimp later than raw large or jumbo shrimp. 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.
2 to 3 boneless, skinless chicken breasts
1 pound large or jumbo shrimp, peeled
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 or 1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon Creole seasoning or seasoned salt
1 cup cooked rice or pasta
1 tablespoon coarsely chopped parsley, optional
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 and shrimp.
Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If the shrimp are small, add them a few minutes after adding the chicken. The shrimp will be opaque and pink when done, and the chicken will be white and opaque throughout.
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 and add them about 5 minutes before the dish is done, or cook just long enough to heat the shrimp thoroughly.
As with many savory dishes, there are lots of ways you can tailor this dish by adding ingredients or making substitutions:
- Add a small minced shallot or a few tablespoons of scallions 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.