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Chicken and Shrimp Carbonara
Chicken and Shrimp Carbonara
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious chicken and shrimp carbonara inspired by a famous Italian-American chain restaurant.
Ingredients:
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 2 tablespoons minced garlic, divided
  • 2 tablespoons Italian seasoning
  • 1 pound large shrimp, peeled and deveined
  • 8 slices smoked bacon, diced
  • 1 (16 ounce) package linguine pasta
  • 1.5 cups heavy whipping cream
  • 1.5 cups grated Parmesan cheese
  • 4 large egg yolks
  • salt and ground black pepper to taste
  • 1 medium onion, diced
  • 0.25 cup Sauvignon Blanc wine
Instructions:
  • In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the chicken, 1 tablespoon of garlic, and 1 tablespoon of Italian seasoning. Cook and stir until the chicken is no longer pink in the center and the juices run clear, about 6 to 8 minutes. Transfer the cooked chicken to a bowl.
  • In a skillet, warm 1 tablespoon of oil with 1 tablespoon of garlic until fragrant, approximately 1 minute. Proceed to cook the shrimp until they turn bright pink on the outside and the meat becomes opaque, cooking each side for 2 to 3 minutes. Then, transfer the cooked shrimp to the bowl with chicken.
  • Fry bacon in the skillet until perfectly crispy (not overly crunchy) for approximately 6 minutes. Transfer to a paper towel-lined plate to drain, and retain the flavorful grease in the skillet.
  • Bring a pot of salted water to a lively boil. Cook linguine and 2 tablespoons of oil until al dente, about 11 minutes. Drain and keep warm.
  • Combine rich cream, flavorful Parmesan cheese, golden egg yolks, the remaining tablespoon of fragrant Italian seasoning, and a hint of salt and pepper in a bowl.
  • Cook onion in the flavorful bacon grease over medium heat until they become translucent, approximately 5 minutes. Pour in the wine, turn up the heat, and let it come to a boil.
  • Stir in the cream mixture, lower the heat, and simmer until the sauce starts to thicken, usually about 3 to 5 minutes. Add the chicken, bacon, and shrimp, making sure to coat them well, then serve the mixture over linguine.

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