I think you will find that I like recreating my favorite dishes from restaurants. This recipe is created from Johnny Carino’s Spicy Chicken & Shrimp dish that is so very delicious and way too spicy for me.
Place sun dried tomatoes in water to hydrate about 1/2 hour before you start cooking. Prepare your vegetables, chicken, shrimp and pasta. Set everything next to the cooking area for easy assembly.
In small sauce pan, combine milk, romano cheese, and alfredo sauce. Bring to a slow simmer and cook for about 2-3 minutes. Cover and remove from heat.
(Cook each person's pasta individually. You can choose to cook it all at once, but the shrimp and chicken will dry out. So, for the next few steps, you will want to only use 1/4 of each ingredient.)
In large pan, sauté 1/2 Tbl butter with 1/4 mushrooms, 1/4 sun-dried tomatoes and 1/4 green onions for about 2-3 minutes.
Add 1/4 of the chicken and cook for about 2 minutes or until chicken is about 1/2 cooked. Add 1/4 shrimp and 1/4 of the wine to the pan and continue to cook until shrimp is pink and no longer translucent.
Add about 1/4 of the sauce to the shrimp and chicken mixture and add cayenne pepper to taste. For me, I like just one small dash, my husband gets 2-3 dashes.
Bring chicken, shrimp and sauce mixture to a boil and toss in the pasta. Cook for about 1-2 minutes making sure pasta and sauce are well combined. Remove and serve with basil garnish.
But, never fear, I took the recipe posted and reworked it so that it can be an easy weeknight meal and it tastes just like what you would get at the restaurant. It is great for guests. You can add other vegetables like asparagus, zucchini, etc and you can choose to do only shrimp, only chicken, or none. It’s a very versatile dish.
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