Italian scampi chicken pasta is a delicious dish that combines the rich flavors of scampi, succulent chicken, and pasta, often seasoned with garlic, lemon, and white wine. Here’s a simple recipe to make it at home:
Ingredients:
- 2 boneless, skinless chicken breasts (sliced thinly)
- 1 lb (450g) pasta (such as linguine, fettuccine, or spaghetti)
- 1/2 lb (225g) large shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 3-4 cloves garlic (minced)
- 1/2 cup white wine (or chicken broth)
- 1/2 cup chicken broth (if not using white wine)
- Juice of 1 lemon
- Zest of 1 lemon (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional, for a creamy version)
- Fresh parsley (chopped, for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
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Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
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Prepare the chicken and shrimp:
- Season the chicken slices with salt and pepper. In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Add the shrimp and cook for about 2-3 minutes on each side, until pink and cooked through. Remove the shrimp and set aside with the chicken.
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Make the scampi sauce:
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Add the white wine (or chicken broth) and scrape up any bits stuck to the bottom of the pan. Let it cook for about 2-3 minutes, reducing slightly.
- Stir in the chicken broth and lemon juice. Bring the sauce to a simmer and let it cook for another 3-4 minutes. If you’d like a creamy sauce, you can add the heavy cream at this point and stir until combined.
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Combine everything:
- Add the cooked pasta to the pan, tossing to coat in the sauce. If the sauce seems too thick, add some reserved pasta water to reach the desired consistency.
- Add the chicken and shrimp back into the pan and toss everything together. If desired, stir in the lemon zest and crushed red pepper flakes for a bit of heat.
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Serve:
- Serve the pasta hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
Tips:
- You can also add some vegetables like spinach, sun-dried tomatoes, or mushrooms for added flavor.
- If you prefer a lighter sauce, you can skip the heavy cream and stick with the lemon and wine-based sauce.
Enjoy your delicious Italian scampi chicken pasta!
