Fettuccine Alfredo with Grilled Chicken & Shrimp
You’ll Need :
1 large chicken breast
6 large shrimp
Pinch garlic salt
Pepper, to taste
4 ounces fettuccine
1/2 cup butter
2 tablespoons all-purpose flour
1-pint heavy cream
1 1/2 cups Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper.
Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from the grill and allow it to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire.
If it’s too early to grill, simply season the chicken breast and cut in bite-sized pieces and saute in olive oil over medium-high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side.
Cook the fettuccine according to the package directions. Drain well and set aside.
In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow cooking for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow coming to a slow simmer.
Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour the sauce over top, and enjoy!