Olive Garden Chicken And Shrimp Carbonara

Name: Olive Garden Chicken and Shrimp Carbonara (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Chicken breast-cut into bite-sized pieces; 1 tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 lb Shrimp-peeled and deveined; 1 cup Heavy cream; 1/2 cup Parmesan cheese-freshly grated; 4 Egg yolks; 1/4 cup Pasta water; 2 Garlic cloves-minced; 1/4 cup Dry white wine; 2 oz Pancetta-diced; 1/4 tsp Black pepper; 1 lb Fettuccine pasta

⏱55 min

👥4

🔥900 cal

Medium

🍽️Italian

A refined version of the classic dish, using fresh garlic, pancetta, and a touch of white wine for a more complex flavor.

1 lb Chicken breast-cut into bite-sized pieces

1 tbsp Olive oil

1/2 tsp Salt

1/4 tsp Black pepper

1/2 lb Shrimp-peeled and deveined

See all 14 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥900 cal

Medium

🍽️Italian

A refined version of the classic dish, using fresh garlic, pancetta, and a touch of white wine for a more complex flavor.

#pasta #chicken #shrimp #carbonara #italian

Instructions

Cook Fettuccine pasta according to package directions, reserving 1/2 cup of pasta water before draining.
While pasta is cooking, season Chicken with Salt and Black pepper. Heat Olive oil in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Add Pancetta to the same skillet and cook until crispy. Add Shrimp and cook until pink and opaque, about 3-5 minutes. Remove from skillet and set aside.
Add Garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce slightly.
In a bowl, whisk together Heavy cream, Parmesan cheese, Egg yolks, and Black pepper.
Add the cooked pasta to the skillet. Pour the Sauce over the pasta and toss to coat. Add a little Pasta water at a time if the sauce is too thick.
Add the cooked Chicken and Shrimp to the pasta and toss to combine. Serve immediately.

Ingredients

1 lb 450 g Chicken breast-cut into bite-sized pieces
1 tbsp 15 mL Olive oil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 lb 225 g Shrimp-peeled and deveined
1 cup 240 mL Heavy cream
1/2 cup 120 mL Parmesan cheese-freshly grated
4 4 Egg yolks
1/4 cup 60 mL Pasta water
2 2 Garlic cloves-minced
1/4 cup 60 mL Dry white wine
2 oz 55 g Pancetta-diced
1/4 tsp 1.25 mL Black pepper
1 lb 450 g Fettuccine pasta

Equipment

Large pot
Large skillet
Whisk
Mixing bowl

Instructions

Cook Fettuccine pasta according to package directions, reserving 1/2 cup of pasta water before draining.
While pasta is cooking, season Chicken with Salt and Black pepper. Heat Olive oil in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
Add Pancetta to the same skillet and cook until crispy. Add Shrimp and cook until pink and opaque, about 3-5 minutes. Remove from skillet and set aside.
Add Garlic to the skillet and cook until fragrant, about 30 seconds. Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce slightly.
In a bowl, whisk together Heavy cream, Parmesan cheese, Egg yolks, and Black pepper.
Add the cooked pasta to the skillet. Pour the Sauce over the pasta and toss to coat. Add a little Pasta water at a time if the sauce is too thick.
Add the cooked Chicken and Shrimp to the pasta and toss to combine. Serve immediately.

Nutrition per serving

Calories 900

Ratings & Reviews

0 reviews

Olive Garden Chicken And Shrimp Carbonara

Olive Garden Chicken And Shrimp Carbonara

Ratings & Reviews

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