The most seasoned food critic will be impressed by this delectable appetizer, which combines fresh ahi, avocado, cucumbers, and spice.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 2 tablespoons minced garlic, divided
- 2 tablespoons Italian seasoning
- 1 pound large shrimp, peeled and deveined
- 8 slices smoked bacon, diced
- 1 (16 ounce) package linguine pasta
- 1 ½ cups heavy whipping cream
- 1 ½ cups grated Parmesan cheese
- 4 large egg yolks
- salt and ground black pepper to taste
- 1 medium onion, diced
- ¼ cup Sauvignon Blanc wine
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
- Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
- Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
- Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
- Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
- Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
- Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken and shrimp until coated, then serve over linguine.
- You can use spaghetti or fettuccine if preferred.
Reviews
I made this recipe pretty much by the directions. I did add some fresh spinach in with the onions in the last step. Will definitely make again!!
This is my son’s fave at Olive Garden and this is my second recipe I’ve tried. I didn’t have wine or italian seasoning…instead I used fresh basil only. I also skipped the onion. My chicken was already cooked from the night before. He LOVED it! I used more shrimp, bacon and chicken than it called for but it still was great….I needed to add some half and half to thin the sauce a bit but it was an easy fix.
Did not like at all. This is not a Carbonara, it’s more of an alfredo.
I made this recipe this evening… followed ingredients and instructions exactly. It was pretty good, but not great. To sum up my assessment, this was ‘too much sugar for the puddin’… so to speak. The prep time/work/cleanup and ingredients amounted to too much compared to what the final product provided. Next time, we’ll just go to Olive Garden.
Loved it
Fantastic. Added fresh mushrooms after my onions sautéed for 2 minutes and added more heavy cream than it called for.
Fantastic recipe! Followed the recipe exactly. Next time I will add more liquid to thin the sauce, and, keep my cooked chick & shrimp warm
I didn’t have any chicken so I totally skipped that step. It was delicious as written!
This is an awesome recipe. Just like Olive Garden.
delicious added asparagus and red bell pepper to the onion, used colossal shrimp, nice presentation.
Delicious. Very labor intensive but well worth it. The recipe didn’t mention the use of bacon other than cooking it and using the grease to cook the onions. I added it in at the end. Wow!!
It was great but we didn’t have shrimp so doubled up on chicken. The sauce was wonderful. The recipe however doesn’t mention putting the bacon back into the sauce at any point. If I was making it I would have just put it in at the end and let it be done. My husband is just starting to cook and is a stickler for following the recipe. He made me taste it and see if the bacon SHOULD be put in. It started a big debate. He ended up putting it back in but wasn’t happy. It tasted wonderful. Mik
Fantastic. My kids and husband love this. I typically grill my meat the night before just because it taste better but I give this 5 stars.
This was very good! I followed the advice of another reviewer and added red pepper and mushrooms. I also used half and half to cut some of the calories. Delicious!
We loved it! Next time I’ll make it with just shrimp.
Thought that it had a very good flavor. It is a labor intensive recipe. In the future I would prepare the sauce first and reduce to no more than 12 oz.
easy to follow and it tasted great. My sauce ended up a little thicker than I’d hoped but nothing that a little water and butter couldn’t fix.
This was very good! I made the recipe as written.
Better than the original. I meant to add roasted red peppers like the original but forgot.
Love it
It’s very good and while I know it’s still high calorie it has no butter and the wine leaves a nice light flavor. We will add to our favorites and hang onto this one.