1. Prepare the Fettuccine:
- Bring a big saucepan filled with salted water to a rolling boil.
- As directed on the package, add the fettuccine and simmer until al dente.
- The pasta is drained and placed aside.
2. Prepare the Chicken and Shrimp:
- Over medium-high heat, a tablespoon of olive oil is warmed in a big skillet.
- Add the shrimp, and cook them for one to two minutes on each side or until they are opaque and pink. Take the shrimp out of the skillet and place them aside.
- Cook the chicken pieces in the same skillet with a further tablespoon of olive oil until the middle is no longer pink. Take out and place aside.
3. Get the sauce ready:
- Butter should be melted over medium heat in the same skillet.
- For approximately a minute, until aromatic, add the minced garlic.
- Add the heavy cream and the Alfredo sauce container. To blend, stir.
- When the cheese is melted, and the sauce is smooth, sprinkle the grated Parmesan cheese over the mixture.
- You can add a pinch of red pepper flakes for a bit of fire. Add pepper and salt to taste.
4. Mix and serve:
- Together with the Alfredo sauce, add the cooked shrimp, chicken, and drained fettuccine to the skillet.
- Gently toss everything together to distribute the sauce over the pasta and proteins evenly.
- Cook for 2 to 3 minutes or until everything is well heated.
5. Decorate and Serve:
- On serving plates, divide the shrimp and chicken, Alfredo.
- Sprinkle with chopped fresh parsley for a splash of color and additional taste.
Enjoy the dish after serving it hot!
This recipe makes a wonderful Shrimp and Chicken Alfredo with canned sauce simple and quick. Feel free to alter it by using your preferred vegetables or experimenting with various protein sources.