Egyptian Pink Pasta With Chicken And Shrimp
Created by dienia b on January 27, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #42265
Ingredients
- 16 ounces dry macaroni
- 6 cups water boiling
- 1 teaspoon salt
- Sauce
- 3 tablespoons olive oil
- 1 cup onion ,grated
- 1 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon lemon pepper
- 2 tablespoons tomato paste
- 1 pound boneless skinless chicken breast, chopped
- 8 ounces shrimp, peeled
- 1 cup water, (from pasta)
- 8 ounces heavy cream
- 8 ounces mozzarella cheese, shredded
- Garnish
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente. Drain, saving 1 cup of water.
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Sauce:
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Step 2: Heat oil in stock pot and add onions.
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Step 3: Add lightly seasoned chicken breast.
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Step 4: Cook until lightly browned.
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Step 5: Add tomato paste and water. Simmer for 10 minutes.
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Step 6: Add shrimp.
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Step 7: Cook until just pink.
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Step 8: Add pasta and toss.
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Step 9: Add cream, don't boil.
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Step 10: Simmer 5 minutes.
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Step 11: Add cheese off heat and cover to let cheese melt.
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Step 12: Season to taste.
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Step 13: Toss with parsley.
Nutritional Facts
- Serving Size: 1 (855.6 g)
- Calories 1174.6
- Total Fat - 44.4 g
- Saturated Fat - 17.8 g
- Cholesterol - 258.8 mg
- Sodium - 1956.4 mg
- Total Carbohydrate - 110.3 g
- Dietary Fiber - 10.2 g
- Sugars - 13.2 g
- Protein - 87.3 g
- Calcium - 919.4 mg
- Iron - 6.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.8 mg