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Cook the spaghetti:
In a large pot of boiling salted water, cook spaghetti according to package directions until al dente. Drain and set aside, reserving about ½ cup of the pasta cooking water.
Cook the chicken:
In a large skillet, heat the olive oil over medium heat. Season the diced chicken with salt and black pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
Cook the shrimp:
In the same pan, add the shrimp and cook until pink and opaque, about 2 to 3 minutes per side. Remove the shrimp and reserve with the chicken.
Prepare the Alfredo sauce:
In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a boil. Stir in the cream cheese until melted and smooth.
Add the grated Parmesan cheese and stir until the sauce is creamy and smooth. If the sauce is too thick, add a little of the reserved cooking water until you get the desired consistency.
Mix the ingredients:
Return the cooked chicken and shrimp to the pan, then add the drained spaghetti. Toss to evenly coat the pasta and protein with the Alfredo sauce. Adjust the seasoning with salt, black pepper, and red pepper flakes if desired.
Serve:
Garnish with chopped parsley before serving. Enjoy your shrimp and chicken spaghetti Alfredo!
Tips for success
Use fresh shrimp for best flavor and texture. You can also use frozen shrimp, but be sure to thaw them thoroughly.
Do not overcook the shrimp ; they cook quickly and can become tough if left in the pan too long.
Recommendations
Serve with some garlic bread or a light salad to balance the richness of the Alfredo sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little cream or pasta cooking water to loosen the sauce.
Nutrition (per serving, based on 4 servings)
Calories: 720 kcal
Protein: 42 g
Carbohydrates: 65 g
Fat: 35 g
Fibre: 3g
Sodium : 900 mg
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