Chicken and Shrimp with Lemon Cream Sauce

Total Time:Prep/Total Time: 30 min.

Recipe by Joe Milholland, Smelterville, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 29, 2023

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. —Joe Milholland, Smelterville, Idaho


Test Kitchen tips
  • You might find this size shrimp labeled as "medium" shrimp.
  • One medium lemon is all you need for the lemon zest and juice called for in this recipe.
    • TEST KITCHEN APPROVED

    Chicken and Shrimp with Lemon Cream Sauce

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    Yield:6 servings
    Prep:10 min
    Cook:20 min
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    Ingredients

    • 10 ounces uncooked fettuccine
    • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
    • 1 pound boneless skinless chicken breasts, cubed
    • 1/2 teaspoon garlic salt
    • 1 tablespoon olive oil
    • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 cup heavy whipping cream
    • 2 teaspoons grated lemon zest
    • 3 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
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    Directions

    1. 1
      In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes.
    2. 2
      Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes.
    3. 3
      Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

    Nutrition Facts

    1 cup: 443 calories, 20g fat (10g saturated fat), 133mg cholesterol, 472mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 30g protein.
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