CopyCat Outback Steakhouse Queenland Chicken And Shrimp

Let's Cook

1. Step 1.

   In a small bowl, mix all the spices together thoroughly until evenly combined, breaking up any clumps so the seasoning will distribute evenly later. Set the blended spice mixture aside, since it will be divided between the sauce and the chicken.

2. Step 2.

   Place the cream and milk in a saucepan with the butter and half of the spice mixture. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, then remove the pan from the heat and set the sauce aside; keep it warm while you prepare the rest of the dish.

3. Step 3.

   While the sauce is thickening, bring a large pot of salted water to a boil and cook the linguine until it reaches the al dente stage, tender but still firm to the bite. Drain the pasta well and set it aside, keeping it warm.

4. Step 4.

   Meanwhile, saute the chicken breasts in a skillet with the wine and the remaining spice mixture over medium-high heat until they are cooked through and no longer pink in the center. Remove the chicken from the pan and set it aside, leaving the pan juices behind.

5. Step 5.

   In the same pan, saute the shrimp, adding a splash more wine if the pan looks dry, until the shrimp are opaque and just cooked through.

6. Step 6.

   To serve, place each chicken breast on a bed of the cooked linguine, top with the sauteed shrimp, and spoon the reserved cream sauce over the top.