Chicken and Shrimp Lemon Alfredo

Name: Chicken and Shrimp Lemon Alfredo
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 5 Trimmed Boneless Chicken Fillets; 1/2 lbs Jumbo Tailless Shrimp; 1 cup Butter; 1 cup Lemon Infused Spanish Olive Oil; 1/2 Cup Fat Free Milk; 1 Block Cream Cheese; 5 Slices Smoked Gouda; 1 Tablespoon Pink Sea Salt; 1 Tablespoon Cracked Black Peppercorns; 1/2 Tablespoon Garlic; 1 Tablespoon Cilantro Paste; 1 Tablespoon Ginger Paste

Chris Chastain @cook_3191947

Cleveland, Tennessee

Chicken and Shrimp Lemon Alfredo

Chris Chastain @cook_3191947

Saved

Ingredients

30-40 Minutes

8 servings

5Trimmed Boneless Chicken Fillets
1/2 lbsJumbo Tailless Shrimp
1 cupButter
1 cupLemon Infused Spanish Olive Oil
1/2 CupFat Free Milk
1 BlockCream Cheese
5 SlicesSmoked Gouda
1 TablespoonPink Sea Salt
1 TablespoonCracked Black Peppercorns
1/2 TablespoonGarlic
1 TablespoonCilantro Paste
1 TablespoonGinger Paste

Saved

Steps

30-40 Minutes

1

Heat Olive Oil in large sauce pan. Add Chicken and Shrimp once hot. Allowing meat to become mostly cooked.
2

Add in Butter, Milk, Cream Cheese and Gouda. Stir until melted and thick.
3

Add in Salt, Pepper, Garlic, Cilantro Paste and Ginger Paste. Stir thoroughly.
4

Let set for 10 minutes. Serve over any pasta.
5

Tip* Toss your cooked pasta in the Lemon Olive Oil with some Oregano and Red Wine Vinegrette for an added pop of flavor.
6

Tip** Pairs well with a Sauvignon Blanc. Preferably a New Zealand Sauvignon Blanc.