Chicken and Shrimp Pasta without Cream (Easy Recipe)

Chicken and shrimp pasta without cream is a delicious and flavorful dish that’s perfect for any pasta lover.

This recipe offers a lighter alternative to traditional creamy pasta dishes without compromising on taste.

The combination of tender chicken, succulent shrimp, and a flavorful tomato sauce creates a perfect balance of flavors.

Chicken and Shrimp Pasta without Cream

Plus, it’s quick and easy to make, making it a great option for busy weeknight dinners.

Once you try this chicken and shrimp pasta, you won’t miss the cream at all!

Ingredients

  • 8 oz. linguine pasta
  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 8 oz. shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (14 oz.) diced tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

How To Make Chicken and Shrimp Pasta without Cream

  1. Cook the linguine pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic becomes fragrant.
  5. Add the diced tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients.
  6. Bring the tomato sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
  7. Add the cooked chicken and shrimp back to the skillet and stir to coat them with the tomato sauce. Cook for an additional 2-3 minutes to heat the proteins through.
  8. Add the cooked linguine pasta to the skillet and toss it with the sauce until everything is well combined.
  9. Serve the chicken and shrimp pasta without cream hot, garnished with chopped fresh parsley and grated Parmesan cheese.
See also  10 Best Sauces for Rice Bowls (Easy Rice Bowl Sauces)

Tips for the Best Chicken and Shrimp Pasta

  • You can use any type of pasta you prefer for this recipe. Linguine works well, but feel free to use spaghetti, fettuccine, or any other pasta shape you like.
  • To add even more flavor, you can marinate the chicken and shrimp in a mixture of olive oil, garlic, lemon juice, and your favorite herbs before cooking them. This step is optional but highly recommended.
  • If you like it spicy, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper to the skillet when sautéing the garlic.
  • Feel free to add some vegetables to the dish for added nutrition and flavor. Sautéed bell peppers, mushrooms, or spinach would all work well in this recipe.
  • Don’t forget to season the chicken and shrimp with salt and pepper before cooking them. This helps to enhance the flavors of the proteins.

Variations

  • If you’re not a fan of shrimp, you can replace it with scallops or leave it out altogether. The chicken alone will still create a delicious and satisfying dish.
  • For a vegetarian version, you can omit the chicken and shrimp and add some sautéed vegetables such as zucchini, bell peppers, or cherry tomatoes to the tomato sauce.
  • If you prefer a creamier pasta dish, you can add a splash of heavy cream or half and half to the tomato sauce. Stir it in just before adding the cooked linguine pasta.
  • To make it even more flavorful, you can add a splash of white wine to the skillet when sautéing the garlic. The alcohol will cook off, leaving a rich and fragrant sauce behind.
See also  15 Best Broccoli Salad Dressing Recipes

What to Serve with Chicken and Shrimp Pasta

  • A simple green salad or a side of garlic bread would make the perfect accompaniments to this dish. The salad adds freshness, while the garlic bread is great for dipping into the flavorful tomato sauce.
  • If you prefer a heartier meal, you can serve the pasta with a side of roasted vegetables or a steamed vegetable medley.

Storage Tips

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or chicken broth to the pasta to prevent it from drying out.
  • Unfortunately, this dish does not freeze well due to the presence of shrimp. Shrimp tends to become rubbery when frozen and thawed.
Chicken and Shrimp Pasta without Cream

Chicken and Shrimp Pasta without Cream

This chicken and shrimp pasta without cream is a delicious and lighter alternative to traditional creamy pasta dishes. Packed with flavor and easy to make, it's perfect for busy weeknight dinners or special occasions.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 366 kcal

Instructions
 

  • Cook the linguine pasta according to the package instructions. Drain and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add another tablespoon of olive oil. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  • In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic becomes fragrant.
  • Add the diced tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine.
  • Bring the tomato sauce to a simmer and cook for about 10 minutes.
  • Add the cooked chicken and shrimp back to the skillet and stir to coat them with the tomato sauce. Cook for an additional 2-3 minutes.
  • Add the cooked linguine pasta to the skillet and toss with the sauce until well combined.
  • Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.