Spicy Cream Sauce with Seafood Poultry
Indulge in the bold and luxurious flavors of Spicy Cream Sauce with Seafood Poultry—an unforgettable fusion of tender chicken, succulent shrimp, and a rich, velvety sauce with a fiery kick. This dish layers aromatic garlic, diced red bell peppers, and zesty jalapeños for a tantalizing base, while smoked paprika and cayenne pepper elevate the spice factor. Simmered to perfection with heavy cream, Parmesan cheese, and savory chicken broth, the creamy sauce clings to every bite of seared chicken and perfectly cooked shrimp. Garnished with fresh parsley, this versatile recipe pairs effortlessly with pasta, rice, or crusty bread, turning any meal into an elegant affair. Quick to make in just 40 minutes, this delightfully spicy and creamy creation is perfect for weeknight dinners or special occasions. Keywords: spicy cream sauce, seafood poultry recipe, chicken and shrimp dish, creamy Parmesan sauce.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 0.5 pound Shrimp (peeled and deveined)
- 3 pieces Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
- 1 medium Jalapeño (minced)
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Start by seasoning the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the chicken breasts for 5-6 minutes per side until fully cooked and golden brown. Remove them from the skillet and let them rest on a cutting board. Slice into thin strips once cooled slightly.
In the same skillet, add the remaining olive oil and the butter. Stir in the minced garlic, diced red bell pepper, and jalapeño. Sauté for 2-3 minutes until softened.
Add the shrimp to the skillet, seasoning it with the remaining salt, black pepper, cayenne pepper, and smoked paprika. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Reduce the heat to low, then stir in the heavy cream. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Mix in the grated Parmesan cheese, stirring until melted and fully incorporated.
Return the chicken and shrimp to the skillet, stirring to coat in the creamy sauce. Cook for another 2-3 minutes to heat through.
Sprinkle the chopped parsley over the dish and serve warm. This pairs wonderfully with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 4911 mg | 214% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.9 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 642 mg | 49% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
