Ingredients:

  • 1 lb chicken breast, sliced into 1-inch strips
  • 1 lb large shrimp (31/40 count), peeled and deveined
  • 2 tbsp avocado oil
  • 1 tsp blackened seasoning or smoked paprika
  • 12 oz dry fettuccine pasta
  • 2 cups heavy cream
  • 4 tbsp unsalted butter
  • 1.5 cups parmesan cheese, freshly grated
  • 4 cloves fresh garlic, minced
  • 0.5 cup reserved pasta water
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Boil the water. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until 2 minutes before it reaches al dente texture. <small>Note: Finishing the pasta in the sauce ensures the noodles actually absorb the flavor.</small>
  2. Save the starch. Carefully scoop out 1/2 cup of the cloudy pasta water and set it aside before draining the noodles.
  3. Dry the proteins. Pat the chicken and shrimp extremely dry with paper towels to ensure they sear rather than steam. Season both evenly with the blackened seasoning.
  4. Sear the shrimp. Heat the avocado oil in a 12 inch heavy bottomed skillet over medium high heat. Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove and set aside.
  5. Cook the chicken. In the same skillet, add the chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set it aside with the shrimp.
  6. Deglaze the pan. Lower the heat to medium and add the unsalted butter. Use a whisk to scrape up the browned bits (the fond) from the bottom until the butter is clear and foamy.
  7. Aromatics. Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant.
  8. Add the heavy cream and bring to a gentle simmer. Reduce heat to low.
  9. Gradually whisk in the freshly grated parmesan cheese. Remove from direct heat if necessary to ensure the sauce remains silky and does not break.
  10. Add the cooked fettuccine, chicken, and shrimp back into the skillet. Toss to coat, adding the reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency.
  11. Garnish with fresh parsley and lemon zest before serving immediately.