Description
Juicy shrimp, tender chicken, and a buttery garlic sauce come together in one pan for a quick, flavorful 30-minute dinner. Perfect for busy weeknights.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts or tenders
- 1 pound large or jumbo shrimp, peeled and deveined
- 3 ounces (6 tablespoons) unsalted butter
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon coarsely chopped fresh basil
- 1 tablespoon coarsely chopped fresh parsley, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Creole seasoning
- 1 cup cooked pasta or rice
Instructions
- Lightly pound the chicken to an even thickness and cut into 1-inch strips. Skip this step if using tenders.
- To devein the shrimp, run a knife along the back and pull out the vein. Rinse and pat dry.
- In a large skillet over medium heat, melt the butter with olive oil. Once the butter foams, add garlic, basil, parsley, salt, and Creole seasoning.
- Lower heat to medium-low and add the chicken strips. Stir for about 5 minutes until almost cooked through.
- Add shrimp and cook until pink and opaque, about 3–5 minutes, stirring often.
- Spoon the mixture over hot pasta or rice. Garnish with extra parsley if desired.
Notes
Don’t overcook the shrimp — they’re done once they turn pink. Slice the chicken evenly so it cooks uniformly. Add the garlic just before the chicken and shrimp to avoid burning. For a creamy version, stir in a splash of cream. This dish pairs well with pasta, rice, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 0g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 190mg