Chicken and Shrimp Carbonara

Name: Chicken and Shrimp Carbonara
Total time: 75
Yield: 8
Ingredients: 4 tablespoons olive oil, divided; 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces; 2 tablespoons minced garlic, divided; 2 tablespoons Italian seasoning; 1 pound large shrimp, peeled and deveined; 8 slices smoked bacon, diced; 1 (16 ounce) package linguine pasta; 1.5 cups heavy whipping cream; 1.5 cups grated Parmesan cheese; 4 large egg yolks; salt and ground black pepper to taste; 1 medium onion, diced; 0.25 cup Sauvignon Blanc wine

Recipe by Kitchen Commander from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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4 tablespoons olive oil, divided
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1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
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2 tablespoons minced garlic, divided
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2 tablespoons Italian seasoning
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1 pound large shrimp, peeled and deveined
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8 slices smoked bacon, diced
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1 (16 ounce) package linguine pasta

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1.5 cups heavy whipping cream
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1.5 cups grated Parmesan cheese
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4 large egg yolks
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salt and ground black pepper to taste
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1 medium onion, diced
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0.25 cup Sauvignon Blanc wine

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken and shrimp until coated, then serve over linguine.