Ingredients
12 oz penne pasta, cooked and cooled
1 lb shrimp, peeled and deveined
1 lb chicken breast, boneless and skinless, cut into bite-size pieces
3 tbsp olive oil
2 tbsp unsalted butter
3 oz yellow onion, minced
1 clove garlic, minced
⅓ cup white wine
2 cups heavy cream
½ cup parmesan cheese, grated or powdered
1½ tsp paprika
salt and ground black pepper, to taste
¼ tsp parsley, chopped, per serving
Preparation
In a deep skillet, heat up 2 tablespoons of olive oil over medium heat.
Add your chicken and saute for roughly 5 to 8 minutes until fully cooked through.
Season to taste with salt and pepper. Adjust accordingly then set aside.
Clean your skillet and repeat the same steps for the shrimps, this time using the remaining 1 tablespoon of olive oil. Set aside.
Clean your skillet once again, then add butter and melt over medium heat. Add onions and garlic. Saute until caramelized.
Deglaze with white wine and reduce briefly.
Add cream, paprika, and parmesan cheese. Briefly simmer and stir until smooth.
Add the cooked pasta, shrimp, and chicken, then mix to combine.
Adjust seasoning to taste with salt and pepper.
Garnish with parsley and serve immediately.
