A delightful pasta bake combining shrimp, chicken, and a creamy sauce, perfect for family dinners or gatherings.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the sauce.
Add the minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the Dijon mustard, dill, and rosemary.
Fresh rosemary can enhance the aroma of the sauce.
Pour in the white wine and let it reduce by half.
Simmer gently to allow the alcohol to evaporate.
Add the heavy cream and cayenne pepper, and simmer until thickened.
Stir occasionally to prevent the cream from curdling.
Cook the penne pasta according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency later if needed.
In a skillet, cook the chicken breast until golden and fully cooked, then slice.
Let the chicken rest before slicing to retain its juices.
In the same skillet, sauté the shallots until softened, then add the shrimp and cook until pink.
Avoid overcooking the shrimp to keep them tender.
Combine the cooked pasta, chicken, shrimp, and sauce in a mixing bowl.
Mix gently to coat the pasta evenly with the sauce.
Transfer the mixture to a casserole dish, top with parmesan cheese, pimientos, and paprika.
Spread the topping evenly for a uniform crust.
Bake in a preheated oven at 400°F (200°C) for 15 minutes.
Bake until the top is golden and bubbly.
Remove from the oven, let cool slightly, and serve garnished with fresh rosemary.
Serve with a side of garlic bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
