Here’s my rendition of Alfredo. We add peas, and DW is a big fan of black olives, so they serve as a garnish for the plated dish.
Shrimp and Chicken Alfredo
Ingredients
Sauce
1/2 cup butter
1-1/2 Tbsp minced Garlic
2 cups Heavy Cream
1/2 cup Parmesan Cheese (grated)
3/4 cup Mozzarella Cheese
2 Tbsp Parsley
Cracked Black Pepper
Sauce Additions
2 Chicken Breasts
1/2 lb shrimp, peeled and de-veined
1 cup Frozen English Peas
1 Tbsp Butter
1/2 Tbsp Olive Oil
1 Tbsp Lemon Juice
1/4 cup Black Olive (optional garnish)
Angel Hair Pasta
Procedure
Cook Angel Hair pasta according to manufacturer’s directions to Al Dente. Drain, cover, and set aside.
In a medium sized pot or sauce pan over medium heat, add 1/2 cup butter. Once melted, add remaining Sauce ingredients. Stir frequently until all ingredients are smooth and thoroughly incorporated. Reduce heat to low, cover, and set aside.
Season the Chicken Breast with salt & pepper (or your favorite rub) then grill or pan fry till done. Cut the chicken into 1/2” strips, cover, and set aside.
In a skillet over medium heat, add 1 Tbsp butter and 1/2 Tbsp Olive oil. Once the butter has melted add the shrimp and stir briefly, then add the lemon juice. Stir frequently until the shrimp are pink and cooked through, about 4 minutes.
Once the shrimp are done, add the chicken and let cook for 2 minutes. Next, add the peas and cook 1 additional minute.
Now, add the Alfredo Sauce and stir well to fully coat and incorporate all ingredients. When it has all heated through, about 3 minutes, serve over Angel Hair pasta, and garnish with more Parsley and Black Olives if desired.
Note
Feel free to use a different noodle if you like. Our personal preference is Angel Hair, but many other pastas would work equally well here, especially linguine.
Pictures
Shrimp and Chicken Alfredo
Ingredients
Sauce
1/2 cup butter
1-1/2 Tbsp minced Garlic
2 cups Heavy Cream
1/2 cup Parmesan Cheese (grated)
3/4 cup Mozzarella Cheese
2 Tbsp Parsley
Cracked Black Pepper
Sauce Additions
2 Chicken Breasts
1/2 lb shrimp, peeled and de-veined
1 cup Frozen English Peas
1 Tbsp Butter
1/2 Tbsp Olive Oil
1 Tbsp Lemon Juice
1/4 cup Black Olive (optional garnish)
Angel Hair Pasta
Procedure
Cook Angel Hair pasta according to manufacturer’s directions to Al Dente. Drain, cover, and set aside.
In a medium sized pot or sauce pan over medium heat, add 1/2 cup butter. Once melted, add remaining Sauce ingredients. Stir frequently until all ingredients are smooth and thoroughly incorporated. Reduce heat to low, cover, and set aside.
Season the Chicken Breast with salt & pepper (or your favorite rub) then grill or pan fry till done. Cut the chicken into 1/2” strips, cover, and set aside.
In a skillet over medium heat, add 1 Tbsp butter and 1/2 Tbsp Olive oil. Once the butter has melted add the shrimp and stir briefly, then add the lemon juice. Stir frequently until the shrimp are pink and cooked through, about 4 minutes.
Once the shrimp are done, add the chicken and let cook for 2 minutes. Next, add the peas and cook 1 additional minute.
Now, add the Alfredo Sauce and stir well to fully coat and incorporate all ingredients. When it has all heated through, about 3 minutes, serve over Angel Hair pasta, and garnish with more Parsley and Black Olives if desired.
Note
Feel free to use a different noodle if you like. Our personal preference is Angel Hair, but many other pastas would work equally well here, especially linguine.
Pictures
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