Before we dive into this mouth-watering Queensland chicken and shrimp recipe, let’s chat about what pairs beautifully with it. Think about a crisp garden salad on the side or perhaps some garlic bread to soak up every last drop of that creamy sauce. If you’re feeling adventurous, a side of grilled asparagus would add a nice crunch and a vibrant green color to your plate. 

And for drinks, a chilled glass of white wine – maybe a Sauvignon Blanc – could bring out the flavors beautifully. Imagine biting into the chicken or shrimp, while sipping on a refreshing drink; that’s a joyful experience!

Why This Recipe is Great

Now, let’s get to the heart of the matter: Why this Queensland chicken and shrimp recipe comes highly recommended. First off, it’s all about the combination. Juicy chicken paired with succulent shrimp makes for a delightful protein-packed meal. 

Added to that, the creamy sauce, infused with garlic and herbs, makes each bite a little taste of heaven. Imagine serving this dish at your next gathering. You’d be crowned the ultimate host!

I’ve prepared this recipe countless times. Each time, it brings a smile to the table. Whether it’s a cozy family dinner or a festive celebration, this dish fits right in. The ingredients are mostly simple and easily accessible. They’re not just basic staples; they elevate the meal into something special.

Ingredients You’ll Need

Here’s what you’ll need to whip up this stunning dish.

• 1 tablespoon extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 8 ounces large shrimp, peeled and deveined
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1/2 pint heavy cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 pound linguine pasta
• 1/4 teaspoon poultry herb blend
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon white peppercorns
• 1/8 teaspoon dehydrated onion flakes
• 1 tablespoon granulated garlic
• 1/2 cup grated Parmesan cheese

Our Journey: Making the Queensland Chicken and Shrimp Recipe

Ready to get cooking? Let’s dive into the step-by-step process. I’ll guide you through it.

Step 1: Prepare the Ingredients

First things first. Let’s gather all the ingredients. This makes for an efficient cooking experience. You don’t want to run around looking for something when you’re in the middle of sautéing chicken, right?

Step 2: Cook the Pasta

Start a pot of salted water boiling. Cook the linguine according to the package instructions, usually about 8-10 minutes, until it’s al dente. Once cooked, drain and set aside. Make sure to save a cup of the pasta water. It’s a magic component for our sauce.

Step 3: Sauté the Chicken

In a large skillet, heat the olive oil over medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts. Sauté them for about 5-6 minutes on each side or until they look golden brown and cooked through.

Step 4: Add the Shrimp

With the chicken cooked, remove it from the skillet and let it rest. In the same skillet, toss in the shrimp. They’ll require only a few minutes to cook. You’ll notice them turning pink and opaque, and that’s your cue to pull them off the heat.

Step 5: Make the Sauce

Now, back to that buttery skillet. Pour in the white wine, scraping up all those delicious bits stuck to the bottom. Stir in the lemon juice followed by the heavy cream and milk. Bring this to a gentle simmer, and let it reduce for a couple of minutes. This is where those flavors meld together.

Step 6: Season the Sauce

Time to spice things up! Add in the poultry herb blend, cayenne pepper, white peppercorns, dehydrated onion flakes, and granulated garlic. Stir well to combine everything. It’s already smelling divine!

Step 7: Combine Everything

Next, return the chicken and shrimp to the skillet. Toss them in the sauce, ensuring they’re nicely coated. If our sauce seems too thick, just add a bit of that reserved pasta water until you reach your desired consistency.

Step 8: Finish with Cheese

Last but certainly not least, slowly stir in the grated Parmesan cheese. The cheese melts into that creamy concoction, thickening it just enough.

Step 9: Serve Over Pasta

Pour the creamy chicken and shrimp mixture over your cooked linguine. Toss gently to mix, and voila! You’ve created a meal that’s sure to impress.

Recipe Notes

Here, I will share some insights into the ingredients we used.

• Olive Oil: The base of our cooking, infusing flavor right from the start. I opt for extra-virgin for its rich taste.
• Chicken Breasts: Tender and lean, they soak up the delicious sauce perfectly.
• Shrimp: Sweet with a slight briny taste, they complement the chicken remarkably.
• White Wine: Adds acidity. It brightens the dish and balances the creaminess. Use a wine you enjoy drinking!
• Heavy Cream & Milk: Creates a luscious, velvety sauce that envelops everything lovingly.
• Butter: This adds depth and richness to the sauce. It’s all about that indulgence!
• Parmesan Cheese: Rich, nutty flavor that enhances the overall taste and provides a creamy texture.

Recipe Variations

If you want to mix things up, consider these variations:

1. Vegetarian Option: Swap the chicken and shrimp for sautéed vegetables like zucchini, bell peppers, or mushrooms for a tasty twist.
2. Spicy Kick: Increase the cayenne pepper or add crushed red pepper for a spicier version.
3. Different Pasta: Use penne or fettuccine instead of linguine for a whole new experience.
4. Herb Swap: Experiment with fresh herbs like thyme or basil for a fragrance boost.
5. Lighten Up: Substitute low-fat cream or coconut milk to reduce the calorie count without sacrificing flavor.
6. Seafood Medley: Add scallops or crab for an upscale seafood dish.

Pamela Dunlap

Queensland Chicken And Shrimp Recipe

Before we dive into this mouth-watering Queensland chicken and shrimp recipe, let’s chat about what pairs beautifully with it.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 814

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon extra-virgin olive oil
• 4 boneless skinless chicken breasts
• 8 ounces large shrimp peeled and deveined
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 1/2 pint heavy cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 pound linguine pasta
• 1/4 teaspoon poultry herb blend
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon white peppercorns
• 1/8 teaspoon dehydrated onion flakes
• 1 tablespoon granulated garlic
• 1/2 cup grated Parmesan cheese

Equipment

• Large skillet
• Pot

Method

 

1. First things first. Let’s gather all the ingredients. This makes for an efficient cooking experience. You don’t want to run around looking for something when you’re in the middle of sautéing chicken, right?
2. Start a pot of salted water boiling. Cook the linguine according to the package instructions, usually about 8-10 minutes, until it’s al dente. Once cooked, drain and set aside. Make sure to save a cup of the pasta water. It’s a magic component for our sauce.
3. In a large skillet, heat the olive oil over medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts. Sauté them for about 5-6 minutes on each side or until they look golden brown and cooked through.
4. With the chicken cooked, remove it from the skillet and let it rest. In the same skillet, toss in the shrimp. They’ll require only a few minutes to cook. You’ll notice them turning pink and opaque, and that’s your cue to pull them off the heat.
5. Now, back to that buttery skillet. Pour in the white wine, scraping up all those delicious bits stuck to the bottom. Stir in the lemon juice followed by the heavy cream and milk. Bring this to a gentle simmer, and let it reduce for a couple of minutes. This is where those flavors meld together.
6. Time to spice things up! Add in the poultry herb blend, cayenne pepper, white peppercorns, dehydrated onion flakes, and granulated garlic. Stir well to combine everything. It’s already smelling divine!
7. Next, return the chicken and shrimp to the skillet. Toss them in the sauce, ensuring they’re nicely coated. If our sauce seems too thick, just add a bit of that reserved pasta water until you reach your desired consistency.
8. Last but certainly not least, slowly stir in the grated Parmesan cheese. The cheese melts into that creamy concoction, thickening it just enough.
9. Pour the creamy chicken and shrimp mixture over your cooked linguine. Toss gently to mix, and voila! You’ve created a meal that’s sure to impress.

Nutrition

Calories: 814kcal

Notes

• Olive Oil: The base of our cooking, infusing flavor right from the start. I opt for extra-virgin for its rich taste.
• Chicken Breasts: Tender and lean, they soak up the delicious sauce perfectly.
• Shrimp: Sweet with a slight briny taste, they complement the chicken remarkably.
• White Wine: Adds acidity. It brightens the dish and balances the creaminess. Use a wine you enjoy drinking!
• Heavy Cream & Milk: Creates a luscious, velvety sauce that envelops everything lovingly.
• Butter: This adds depth and richness to the sauce. It’s all about that indulgence!
• Parmesan Cheese: Rich, nutty flavor that enhances the overall taste and provides a creamy texture.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Then there you have it! A delightful Queensland chicken and shrimp recipe that’s both easy to make and utterly delicious. Each step comes together to form a dish that’s perfect for family dinners or festive gatherings. The blend of flavors will keep your guests coming back for more.

So, gather your ingredients, put on your apron, and let the aroma fill your kitchen. Enjoy the praises you’ll receive when the feast is served! Whether you keep it traditional or dabble in variations, every bite of this dish is a celebration in itself. Happy cooking!