Chicken and Shrimp Carbonara

Ingredients

• olive oil (4 tablespoons)
• boneless, skinless chicken breast (1 pound)
• garlic (2 tablespoons)
• Italian seasoning (2 tablespoons)
• large shrimp (1 pound)
• smoked bacon (8 slices)
• linguine pasta (1 package)
• heavy whipping cream (1.5 cups)
• Parmesan cheese (1.5 cups)
• egg yolks (4 large)
• onion (1 medium)
• Sauvignon Blanc wine (0.25 cup)
• salt (0 )
• black pepper (0 )

Instructions

1. Heat 1 tablespoon of olive 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 juices run clear, about 6–8 minutes. Transfer to a bowl.
2. Heat another tablespoon of olive oil and 1 tablespoon of 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, about 2–3 minutes per side. Transfer to the bowl with chicken.
3. Cook the diced bacon in the same skillet until just crispy, about 6 minutes. Drain on a paper towel-lined plate; leave the grease in the skillet.
4. Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons of olive oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
5. In a bowl, mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon of Italian seasoning, salt, and pepper together.
6. Sauté diced onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase heat, and bring to a boil.
7. Add cream mixture to the skillet, reduce heat, and simmer until sauce begins to thicken, 3–5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 776
• fat: 46 g
• sats: 20 g
• carbs: 47 g
• fibre: 3 g
• protein: 44 g
• salt: 0 g