Marry Me Chicken Pasta with Shrimp
You may or may not be familiar with the viral "Marry Me Chicken" but I have been seeing it everywhere and knew I wanted to put my own twist on it. I love chicken pasta but I also love shrimp so I decided to amp up the protein (and deliciousness) even more by using both! This meal is the perfect Valentine's Day meal for you and your beau, family or galentines.
Equipment
- stovetop, pot, large pan or dutch oven
Ingredients
- 400 grams farfalle pasta
- 2 tbsp olive oil
- 4 tbsp butter divided
- pinch of chili flakes
- 2 chicken thighs or breast cubed
- 7 shrimp
- 2-4 tbsp Prosecco or white wine (nonalcoholic if needed. That’s what I used)
- 1 small onion finely diced
- 2 cloves garlic minced
- ¾ cup tomato sauce
- ¾ cup cream
- ½ cup pasta water
- 2 fistfuls spinach
- sea salt and cracked pepper
- Parmigiano Reggiano
Instructions
- Cook pasta till al dente and reserve 1 cup pasta water.
- Heat a large deep sided pan over medium high heat with olive oil, 2 tbsp butter and chili flakes.
- Add cubed chicken. Season with salt and pepper. Brown chicken on all sides and set aside.
- Add shrimp, season, and cook until pink on both sides. Set aside.
- Deglaze pan with Prosecco and add onion. Cook for several minutes then add garlic. Cook until fragrant.
- Pour in cream. Use spatula or wooden spoon to mix stirring up all the bits from the bottom of the pan.
- Add in tomato sauce and stir to combine.
- Bring to a simmer before adding in chicken and shrimp.
- Toss to coat in the sauce. Add in cooked pasta and spinach.
- Pour approximately 1/2 cup pasta water into pasta to help emulsify the sauce.
- Season with cheese, salt, cracked pepper and more chili flakes if desired.