This pasta dish features grilled chicken or shrimp along served with a creamy pasta sauce. This is the perfect dish to have when you have company coming over.
In the 70-80’s I owned a chain of restaurants in the Los Angeles area called The Original Sicilian Pizza Company. I have since sold the restaurants and the last one closed in 1988.
Origial Sicilian Pasta Co. Linguine with Blackened Shrimp or Chicken
Serves: 24.
Original Sicilian Pasta Co. Linguine With Blackened Shrimp Or Chicken
The Original Sicilian Pasta Co. Linguine tastes great with Blackened Shrimp Or Chicken
Print Pin RatePrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16
Calories: 1085kcal
Ingredients
- 2 1/2 quarts Heavy cream
- 1/3 cup basil chopped
- 2 1/2 tablespoons granulated garlic
- 1 1/2 teaspoons white pepper
- 2 tablespoons Salt
- 1 1/4 cups lemon juice
- 5 ounces Parmesan Cheese grated
- 7 1/2 pounds shrimp 16-20 Size -- peeled and deveined
- 1 1/2 pounds butter melted
- 3/4 cup Cajun Seasoning
- 9 pounds Linguine (Regular Or Pesto Flavored)
Instructions
- For Cream sauce, combine first 7 ingredients; bring to a boil, stirring occasionally. For blackened shrimp, dip in butter then roll in Cajun seasoning mix. Sear in a cast iron skillet over high heat. Cook 1 minute until the shrimps turn opaque.NOTE: Substitute 24, 5 ounces boneless skinless chicken breasts for the shrimp if desired. Follow the directions for Blackened shrimp, except cook 2- 2.5 minutes per side. Cut into strips and arrange over top of pasta.Toss 6 ounces of pasta with 4 ounces of cream sauce. mound on a plate. Thinly slice a lemon crosswise and place on top in a circular pattern overlapping each other. Place 5 shrimp evenly on top of lemon slices. Garnish with basil sprigs, serve.For each serving, heat 1 tablespoon oil in saute pan until hot. Add 6 shrimp and 1.5 ounces mushrooms, cook 2 minutes. Add 1/2 tablespoon chopped garlic and 1.5 tablespoon scallions, cook 1 minute longer, pulling out shrimp when cooked. Add 1-cup cream, reduce liquid 5 minutes. Add 1 tablespoon tomatoes and 1 ounce Parmesan. Reduce mixture 1 minute longer. Return shrimp to pan with 6 ounces fettuccine. Toss and heat thoroughly. Pour onto pasta plate, placing shrimp on top. Garnish with Basil leaf.For lighter sauce. Substitute 3 quarts clam juice or fish stock for 3 quarts of manufacturing cream.
Nutrition
Calories: 1085kcal | Carbohydrates: 9g | Protein: 51g | Fat: 95g | Saturated Fat: 57g | Cholesterol: 835mg | Sodium: 3030mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116.5% | Vitamin C: 20.7% | Calcium: 53.4% | Iron: 32.5%
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Amanda B says
It sounds like a really good recipe, but I do not need to make 24 servings of it…is there a modified recipe for 4-6 servings available?
Liz Nelson says
Love this Linguine with blackened Chicken ! It was out of this world! The whole family loved it!