Ingredients:

  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups heavy whipping cream
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 0.5 tsp freshly grated nutmeg
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Season the chicken and shrimp with smoked paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat with a splash of oil. Sear the chicken until golden and cooked through (5-6 minutes). Remove from pan.
  2. In the same skillet, sear the shrimp until pink and opaque (about 2 minutes). Remove immediately and set aside with the chicken.
  3. Reduce heat to medium-low. Add the unsalted butter to the pan, scraping up the browned bits (fond). Add minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Do not allow it to reach a rolling boil.
  5. Lower heat to the minimum setting. Add the freshly grated Parmesan one handful at a time, whisking constantly in a figure-eight motion until the sauce is thick and smooth. Stir in nutmeg.
  6. Return the chicken and shrimp to the pan. Garnish with fresh parsley and serve over your choice of pasta.