Bacon, Chicken + Shrimp Lemon Buttercreme Bucatini
Shrimp and chicken parmesan pasta. What could be more delicious that shrimp and chicken parmesan pasta? Shrimp and Chicken AND Bacon Parmesan pasta. Guess things just got real huh..
Not just any Parmesan pasta sauce will be coating these beautiful bucatini noodles, oh no. No, no, no, no. That would be too predictable. I chose my most frequently made, most popularly adored, most stable Parmesan pasta sauce recipe. A lemon buttercremè parmesan pasta sauce.
and if that wasn’t enough, i made cheddar biscuits, for a dramatic effect. Have I grabbed your attention yet?
Shrimp pasta is an insatiable obsession. It never gets old, I can create it a million different ways and eat this delicious shrimp and chicken parmesan dish a million different times, each time adding something completely new and different but keeping the basics the same. If you love shrimp, sauce and noodles as much as I do, then you will have no choice but to appreciate what I am giving you right now.
45 minPrep Time
30 minCook Time
1 hr, 15 Total Time
2 cups of crumbled cornbread
1 pound of shrimp, deveined and cut into chunks
1 chicken breast, cut in half, then in 1 inch slices
1 cup chicken stock
3 stalks of celery, chopped
1 stalk of Yellow Corn
½ of an onion, chopped
1 tablespoon of Olive Oil
1 tablespoon of Butter
1 tablespoon of All Purpose Flour
½ cup of heavy whipping cream
salt + pepper to taste
½ cup of Bread Crumbs for topping
preheat your oven to 350 degrees.
season your shrimp lightly with salt and pepper, set aside. season your chicken to your preference. as usual, i chose to use Lawry's seasoning salt, garlic powder, salt and pepper. crumble cornbread into fine pieces and set aside as well.
Add Olive Oil to a skillet on medium heat. Once the oil has become hot, add chopped onions and celery. fold into oil until vegetables have become tender. add the chopped shrimp and cook until all shrimp are mostly pink. fold ingredients into the bowl of crumbled cornbread. in a separate bowl, whisk one egg and fold well into the cornbread mixture.
in a cast iron skillet, on medium heat add one teaspoon of olive oil until warm. add sliced chicken breast and cook until the chicken is about 90% done, then remove from the skillet. without cleaning the skillet, add one tablespoon of butter and one tablespoon of self rising flour and mix together until a roux forms. try your best to pick up any remains from the chicken and fold them into the roux.
once the roux has formed, slowly pour in one cup of chicken stock. eye your pours to about a tablespoon and a half each time, whisking in the flour so that it blends slowly. once your chicken stock has blended smoothly with the roux, pour in heavy whipping cream and stir. this is the best time to lightly season with salt and pepper.
add cut yellow corn from the cob and stir into the cream sauce. let it cook for about 10 minutes before you return the chicken into the cream sauce.
in a smaller oven safe dish, place creamy chicken sauce at the bottom and layer with the seafood dressing mix.
in a non-stick skillet, i melted 1 tablespoon of butter and folded bread crumbs until they were buttery. i placed the bread crumbs over the seafood dressing for a buttery crunch.