Chicken and Shrimp Bucatini

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In the realm of culinary creations, there are dishes that stand out, leaving a lasting mark on our taste buds and memories. My Chicken and Shrimp Bucatini is one of those dishes! With its symphony of flavors, textures, and aromas, this meal is a masterpiece that elevates comfort food to an art form. This tantalizing dish marries succulent chicken tenderloins and colossal shrimp with a creamy carbonara sauce, creating a sensory experience that is nothing short of exceptional!

To prepare your chicken, you are going to need chicken breast tenderloins, panko breadcrumbs, flour, Himalayan pink salt, black pepper, garlic powder, egg, water and vegetable oil.

For your carbonara sauce, you will need butter, garlic, red bell pepper, bacon, shrimp, heavy cream, Parmesan cheese Romano cheese, and eggs. You will also need bucatini pasta, which will be toss in your sauce after it is prepared.

To get started, prepare a sheet pan by fitting it with a stainless steel grid wire rack and set it aside. Then remove the exposed tendons, if any, from your chicken tenderloins and lay your chicken out on a piece of parchment paper or a plate.

Chicken Tenderloins: Begin by combining your panko breadcrumbs, flour, Himalayan pink salt, pepper, and garlic powder in a shallow dish, whisking to combine your ingredients completely. In another shallow dish, prepare your egg-wash by whisking together your eggs and water. Dip each of your tenderloins into your breadcrumb mixture, then into your egg-wash, and then back into your breadcrumb mixture, and allow them to dry on your grid wire rack for about five minutes before pan-frying them.

After your tenderloins have rested and dried a bit on your grid wire rack, heat your vegetable oil in a large skillet over medium-high heat and pan-fry your tenderloins until they are golden brown on both sides and cooked through; about 5 minutes each. Transfer them to a plate and set them aside.

Prior to making your carbonara sauce, make sure you cook your bucatini pasta according to the package directions, strain it, toss it with some extra virgin olive oil to prevent it from sticking together and set it aside until you are ready for it.

Carbonara Sauce: In the same skillet you used to fry up your tenderloins, add in your butter. When your butter has melted, add in your garlic, red bell pepper, and bacon and sauté over medium heat until your bacon is crispy and your peppers are tender. Add in your shrimp and sauté until it is pink on both sides. Remove it to a separate plate. Add in your heavy cream, Parmesan cheese and Romano cheese. Stir continuously until your cheeses melt and your cream reduces and thickens slightly. Add in your cooked bucatini pasta and toss it around in your sauce until it is completely coated. Turn off your heat and add in your eggs, stirring them into your pasta quickly to incorporate. It is important that you work your eggs in quickly so that they don’t scramble. The residual heat of your pasta and sauce will cook your eggs and thicken your sauce further.

To Serve: Place generous amount of your pasta and sauce on a plate. Top with one to two of your chicken tenderloins and three to four of your shrimp. Garnish your dish with freshly grated Parmesan cheese and freshly ground black pepper, if desired.

As you take that first captivating bite of your Chicken and Shrimp Bucatini, prepare for an ensemble of sensations. The creamy carbonara sauce embraces your taste buds with a harmonious blend of flavors, while the tender chicken tenderloins and succulent shrimp create a perfect contrast in texture. Each bite is a swelling of delight, a testament to the culinary magic you’ve crafted in your kitchen. This dish isn’t just a meal; it’s an experience, a symphony of flavors that resonates with your senses long after the last bite. I promise you…it is sure to leave an everlasting impression on anyone you serve it to!