Chicken and Shrimp Carbonara
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 ½ cups heavy whipping cream
- 1 ½ cups grated Parmesan cheese
- 4 large egg yolks
- salt and ground black pepper to taste
- 1 medium onion, diced
- ¼ cup Sauvignon Blanc wine
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Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
- Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
- Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
- Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
- Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
- Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
- Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.
Source
Original recipe: View Original