Shrimp, Chicken And Vegetable Fettuccine
A vibrant and satisfying seafood and chicken fettuccine dish packed with fresh vegetables, herbs, and a zesty lime flavor. Perfect for those who enjoy a rich, savory meal with a hint of heat, ideal for weeknights or special gatherings. Quick to prepare and full of wholesome ingredients.
Ingredients
- 12 oz. uncooked fettuccine
- 2 medium zucchini ⓘ
- 2 medium carrots ⓘ
- 1 clove garlic ⓘ
- 1/2 lb. boneless chicken breast ⓘ
- 1 tsp. grated lime zest ⓘ
- 1 Tbsp. minced fresh cilantro ⓘ
- minced fresh parsley ⓘ
- 3 Tbsp. olive oil ⓘ
- 1/2 medium red bell pepper ⓘ
- 4 green onions ⓘ
- 1/4 lb. shrimp ⓘ
- 1/2 cup white wine ⓘ
- 2 pinches hot red pepper flakes ⓘ
Instructions
- Cook the fettuccine according to package directions until al dente; drain and toss lightly with 1 tablespoon olive oil, then keep warm.
- Cut zucchini, bell pepper, carrots, and green onions into julienne strips.
- Heat the remaining 2 tablespoons of olive oil in a large skillet.
- Sauté garlic lightly in the skillet.
- Add zucchini, bell pepper, carrots, and green onions to the skillet.
- Cook, tossing, until the vegetables are crisp-tender.
- Add chicken strips to the skillet and cook, stirring, until opaque, about 3 minutes.
- Add shrimp and cook, tossing, until opaque, about 1 to 2 minutes.
- Stir in white wine, hot red pepper flakes, lime zest, and cilantro.
- Bring the mixture to a boil quickly.
- Pour the sauce over the cooked pasta in a serving bowl.
- Toss to combine all ingredients thoroughly.
- Garnish with minced fresh parsley before serving.
Tips & Substitutions
For a lighter version, swap half of the fettuccine with spiralized zucchini or squash noodles. If you don’t have white wine, chicken broth can be a good substitute. Adjust the level of heat by modifying the amount of hot red pepper flakes. Fresh herbs like basil or dill can also enhance the flavor profile, making it a delightful choice for those who enjoy Italian recipes.
Serving Suggestions
Serve this dish hot, garnished with minced fresh parsley for a pop of color. It pairs wonderfully with a simple side salad or garlic bread. For a complete meal, consider serving alongside a glass of chilled white wine, which complements the seafood beautifully. This dish is perfect for a family dinner or a special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Chicken And Vegetable Fettuccine contains roughly 541 calories, with 19g protein, 70g carbohydrates, and 15g fat. It is an excellent source of vitamin C (62% of the Daily Value), iron (56% of the Daily Value), and protein (39% of the Daily Value), and a good source of calcium and vitamin A. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp can be used; just ensure they are fully thawed before cooking. This will help them cook evenly and avoid becoming rubbery. Quick thawing can be done by running them under cold water for a few minutes.
What vegetables can I substitute in this dish?
Feel free to mix in your favorite vegetables such as bell peppers, asparagus, or snap peas. The key is to choose vegetables that cook quickly and maintain a crisp texture. Broccoli or even mushrooms can add unique flavors to the dish.
Is there a vegetarian version of this recipe?
Absolutely! You can omit the chicken and shrimp and add more vegetables like mushrooms, bell peppers, and spinach. For added protein, consider including chickpeas or tofu, making it a hearty vegetarian meal without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).