chefbari

Nothing beats a hearty plate of pasta after a long day in the Great White North. Tonight I’m serving up a Creamy Shrimp and Chicken Linguine. This isn’t your traditional, strict Italian dish—this is North American comfort at its finest. I’m using the rendered bacon fat to sauté the base, building layers of smoky flavor before topping it with butter-garlic-lemon shrimp and caramelized red peppers. It’s rich, it’s garlicky, and it’s guaranteed to disappear.

Check out the method below! 🥘🔥

Creamy Shrimp & Chicken Linguine

By Chef Bari

[Dish for One person to as many as Six guests ]

Ingredients:

(Yields: 1 Serving – Scale up as needed)

• Chicken Breast per person : Cubed (Bake at 400°F for 20 minutes to pre-form).

• Bacon: ( 3 per person) Pre-cooked at 400°F for 20 minutes (Save the rendered fat).

• Pasta: (1.5 cups per person ) Linguine, cooked al dente.

• The Cream: 33% Heavy Cream (Approx. 165ml per person or 1 litre for 6 guests).

• The Cheese: Parmigiana Reggiano. ( 3 tablespoons per serving)

• The Sauté: * Fresh Mushrooms, sliced. ( 1;4 cup per guest)

• Fresh Garlic, minced. ( one clove minced per person )

• Green Onions, chopped. ( bunch will be enough for 6 guests)

• The Topper:

• One Red Bell Pepper, medium cut.

Shrimp: ( 4 per person ) Large or jumbo/ 21/25 ( Costco : frozen section. (Red label on package)

• Garlic Butter.

• Fresh Lemon, for juice.

The Prep

• Chicken Breast: Cut into cubes. Tip: Place cubes onto a lined baking sheet and bake at 400°F for 20 minutes. This ensures the chicken stays formed and succulent.
• Bacon: Pre-cook on a baking sheet at 400°F for 20 minutes until crisp. Important: Save the rendered fat from the tray for the sauté.

The Components (Cook separately)

A. The Pasta & Cream Base

1. The Base: Add your rendered bacon fat to a large pan over medium heat.
2. The Sauté: Sauté sliced mushrooms, minced fresh garlic, and green onions in the bacon fat until the mushrooms are golden and the garlic is fragrant.
3. Combine: Fold in your pre-cooked chicken cubes and the crispy bacon.
4. The Cream: Pour in 33% heavy cream. Reduce heat to low, letting the sauce simmer gently to marry the smoky and savory flavors.
5. The Pasta: Toss in your al dente cooked linguine. Coat every strand thoroughly.
6. The Finish: Stir in a generous amount of Parmigiana Reggiano for that sharp, salty kick and perfect sauce consistency.

B. The Garlic-Butter Red Peppers and Shrimp

1. Red Pepper: In a separate frying pan, add garlic butter and the red pepper (medium cut). Sauté until tender-crisp and lightly caramelized. Remove the pepper from the pan and set aside.
2. Shrimp: In the same pan, pan-fry the shrimp in garlic butter.
3. Finish: Once the shrimp are pink, add the red peppers back in. Finish with a fresh squeeze of lemon juice.

The Final Presentation

Mound the creamy chicken and bacon linguine high in a bowl. Shingle the garlic-butter shrimp across the top along with the red peppers for a professional, chef-quality finish.

Cheers ! 

Chef Bari