Ingredients:

  • 340g fettuccine
  • 1 tbsp kosher salt, for the pasta water
  • 4 quarts (3.8L) water
  • 450g boneless, skinless chicken breasts, cut into 1-inch pieces
  • 450g large shrimp (16/20 count), peeled and deveined
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • 43g unsalted butter
  • 4 cloves garlic, minced
  • 360ml heavy cream
  • 85g finely grated Parmesan cheese, plus extra for serving
  • ¼ tsp fine sea salt (add more to taste)
  • Freshly ground black pepper, to taste
  • 8g chopped fresh parsley
  • 2g lemon zest (optional)
  • 120ml reserved pasta water

Instructions:

  1. Cut the chicken into 1-inch pieces and pat completely dry with paper towels. Toss with ½ tsp of the kosher salt, the garlic powder, Italian seasoning, smoked paprika, and black pepper. Pat the shrimp dry and season with the remaining ½ tsp kosher salt. Grate the Parmesan and zest the lemon before turning on the stove.
  2. Bring the 4 quarts of water to a rolling boil and add 1 tbsp kosher salt. Cook the fettuccine 1 minute less than the package directs. Before draining, scoop out ½ cup (120ml) of the pasta water and set it aside. Keep the pasta in the pot until step 7.
  3. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer and leave it undisturbed for about 3 minutes, until the bottoms are deep golden. If the pan is crowded, cook in two batches. Flip the pieces and cook 3 to 4 minutes more, until the chicken reaches 165°F (74°C) at the thickest point and has no pink at the center. Transfer to a plate.
  5. Add the remaining 1 tbsp olive oil to the same skillet. Lay the shrimp in one layer and cook about 1 minute per side, until pink and curled into a loose C shape. A tight O means overcooked. Shrimp are safe at 145°F (63°C). Transfer the shrimp to the plate with the chicken, leaving the pan juices in the skillet.
  6. Reduce the heat to medium-low and add the butter. When it melts, add the garlic and stir for about 30 seconds, until fragrant but not browned. Pour in the heavy cream and simmer gently for 3 to 4 minutes, until it thickens slightly and coats the back of a spoon.
  7. Turn off the burner. Add the Parmesan a handful at a time, whisking until each addition melts before adding the next. Season with the ¼ tsp fine sea salt and black pepper to taste. If the sauce looks tight, whisk in a spoonful of the reserved pasta water. The sauce should be smooth, glossy, and pourable, with no visible clumps.
  8. Drain the fettuccine just before combining. Add it to the sauce and toss until every strand is coated. Add the chicken, shrimp, and any juices from the plate. Add the parsley and lemon zest, then toss gently for about 1 minute to warm everything through. If the pasta looks dry, loosen with reserved pasta water, one tablespoon at a time. Serve immediately with extra Parmesan.