Best Chicken And Shrimp Marinade Recipes

CHICKEN AND SHRIMP CARBONARA

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
• Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
• Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
• While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
• Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

REVERSE MARINADE, HOT AND SWEET PEPPER CHICKEN AND SHRIMP

Steps:

• Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed.
• Preheat a grill pan or griddle pan over medium-high heat.
• Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well.
• Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce.
• Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature.

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

AWESOME MARINADE FOR SHRIMP CHICKEN OR BEEF

Steps:

• Whisk all ingredients together.
• Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.