During my restaurant days I loved the saute station, blending ingredients together, finding the right balance, getting the sauce just right and providing my guests with a good value and a delicious meal.
One of the ways I used to keep costs down was to mix chicken and shrimp together. My guest still got the splurge of plump juicy gulf shrimp, while the chicken helped keep the cost in line, and of course I served the dish over pasta so by the end of the meal my guest was full and satisfied.
Using the same philosophy in your kitchen you can take ordinary everyday meals and transform them into special occasions by creating my Restaurant Style Meals in your own home. Don’t think you can’t afford shrimp, because if you shop in the right stores you can find a quality products at about the same cost that I would pay from my suppliers when I worked in restaurants.
When it comes to seafood Sams Club has been my go to store for years, providing me with huge wild caught shrimp, lobster and even scallops. You’ll find most of your club stores will not only have great seafood selections but also some good cuts of meats. By shopping wisely your once or twice a year big splurge can become a once a month date night at home at a fraction of what you’d pay at a restaurant for the same meal.
Of course this dish is just one of many you can create using chicken and shrimp, so if you don’t like peppers or want it in a red sauce by all means adjust the recipe. Just stay along the basic guidelines and you’ll find out how easy it is too cook just like and even better than your favorite restaurant!
- 6 ounces chicken tenderloins 6-8 pieces
- 6-8 16-20 count raw wild caught shrimp peeled and deveined
- 1 cup sliced mushrooms
- 1/2 red bell pepper sliced
- 6-8 Tuscan peppers pepperoncini
- 8 oz linguine or spaghetti cooked aldente I use De Cecco
- 4 ounces chicken stock
- 1 ounce olive oil
- 2 tablespoons grated romano cheese
- pinch of black pepper
- 1 clove garlic chopped
- 1 tablespoon butter
- in flour to dredge chicken and butter
- 1 Tablespoon finely chopped Italian Parsely
- peel and devein your shrimp
- get large pot of lightly salted water ready for pasta, and cook per directions when you begin cooking chicken. The dish should be done just about the time the pasta is cooked 11-12 minutes
- dredge chicken in flour seasoned with salt and pepper
- add one tablespoon olive oil into large heated saute pan
- place chicken and chopped garlic in pan and cook for 1-2 minutes then turn over.
- when turning place mushrooms and bell peppers in pan along with shrimp and continue cooking until shrimp look almost done.
- Remove shrimp from the pan, add Tuscan peppers saute briefly then add chicken stock and reduce heat.
- Season with grated Romano cheese and pinch of black pepper.
- When ready to serve add shrimp back into pan , and roll butter into flour, pushing flour into butter creating a beurre manie. This will help thicken the sauce.
- If your dish looks too dry add a little more stock until there's enough sauce for the pasta.
- Place pasta on serving dish and divide shrimp and chicken, then finish topping with remainder of ingredients and sauce.
- Sprinkle with chopped Italian parsley a little extra cheese and enjoy!
You can find me on Google+ as Chef Dennis Littley where I share some of the best Foodporn on the internet from so many of my talented food blogging friends from around the world. You can also watch my two weekly shows, The Bloggers Guide to Using Google+ Effectively that I co-host with Dr. Jean Layton that airs every Monday at 1 PM EST, and Good Day Google+ where you’ll meet an eclectic group of the best and brightest on Google+ every Friday at 1 PM EST. You can find both shows on my Youtube Channel where you can watch them live or in replay.
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See you soon!
Sounds wonderful! I also like to mix my proteins in a dish to either lower the cost or just stretch the dish. If there’s shrimp and garlic, I’m in.
It is a great way to liven up a meal Sylvia! thanks so much for stopping by!!
Hi Dennis:
It has been quite a while.
Life has taken me on some dips and curves, and the roller coaster hasn’t stopped yet.
This looks so good.
I’ll have to tweak it some because of food allergies and sensitivities but I’m going to give it a try.
I’ll serve it with risotto cakes, and leave out the peppers.
I hope all is well with you, even when I can’t get to the blogs, yours is always on my mind, being I think my favourite or close to.
Have a Joyful Day :~D
Charlie
hi Charlie
it has been awhile, its so good to hear from you!
Costco has been my go to for seafood for years. And loving this recipe. I’ve got some pepperoncini on the fridge door that I was wondering what to do with.
Agreed – the wholesale clubs really can be a lifesaver when it comes to finding more reasonably priced cuts of meat/ etc.
Like the pepperoncini touch with the shrimp. Looks great.
Thank you Cher! the pepperoncini adds another dimension to the dish!
Great job chef, that recipe looks and sounds amazing!
Thanks Eric, I appreciate you stopping by!
Heading out for shrimp right now! So enjoyed meeting you and Lisa at Disney! My husband is starting to mumble about making BBQ! Will let you when.
Thanks Charlene! Lisa and I enjoyed meeting you as well. Hope you’re getting some of this glorious weather!
This recipe looks like another winner . The procedure looks fairly easy and I can just smell the aromas from the finished dish. Thanks for sharing this one, Chef Dennis! Good to see your pics from FL on the networks!
thanks Betty Ann, its really been wonderful down in Florida and it looks like we certainly picked the right year to move!
I love your philosophy. We used to have to do the same thing at our make ahead meal assembly store. 🙂 And, speaking as a seafood fan, you don’t miss a thing with a dish as tasty as this!
Thanks Marjory! You gotta love good seafood!
I am a seafood fan and this looks like a winner. I have everything but the pepperoncini but gonna give this a try.
you can leave the pepperoncini out Lail, its not a deal breaker it just adds a little zing to the dish!
looks wonderful and delicious flavours
I can’t have shrimps any more (sigh) but can I use fish instead? or should I just make it with chicken?
I would just leave out the shrimp Muna, it will be delicious just with the chicken!
This looks soooo delicious!!.. Can I also used a wheat pasta?
you can use your favorite pasta Claudette!
Chef that looks amazing!!! I love a good chicken and seafood dish!
I just saw some of the greatest pictures and recipes that you posted to Pinterest. WOW! I can’t wait to go to the grocery store and planning and playing in my kitchen. I am 58 years “young” and grew tired of cooking for hubby and almost grown children but your posts have put me back in the mood for some wonderful grilling and cooking. I guess I got my “mojo” for home-cooked meals back by looking at your photos of food. Thanks, Linda
Thank you Linda, I’m happy that you’ve found your way over to my blog and hope you enjoy my recipes! Lets hope you can start having fun in the kitchen and everyone will begin to enjoy the results!
Looks tasty, and good to hear the thought process that enables one to make something like this for a reasonable price.
Dennis, I think I’ve been reading your blog for the past 2 hours..no joke! I just started a G+ account and like a good monkey I’ve been researching online about how to use it to the fullest extent for my blog. Better to get into good habits at the get-go, right? 😉 Which is how I found you. Wow. You have given me so much to think about, so much so that I don’t even have questions yet (if that makes sense). Give it time to digest and I’m sure I’ll have 99 questions. Lol. You have been super informative and I wanted to let you know that I truly appreciate it. As a fellow food blogger, I’ve also been enjoying some of your recipe posts, like this one. (I sure wish I had this shrimp dish for lunch today! Looks delicious!)
I will definitely look for you on G+ and I hope that our paths cross again. 🙂
I’m very happy to hear you enjoyed my blog Tina and I’d be happy to answer any questions you may have. This my community for bloggers on G+ and you’ll find it to be a great resource for blogging not only G+. WE al;so have a series of You Tube videos breaking down each segment of G+ in easy to understand terms to help you understand how it works. https://plus.google.com/communities/103143122722496038352
just request and invite and add me to your circles and I’ll see you there! https://plus.google.com/+ChefDennisLittley/posts
Dennis