This 30-minute Chicken and Shrimp Carbonara Olive Garden recipe is easy to make and has layers of luscious flavors from each bite.
Chicken breast, Shrimp, Olive oil, Bacon, Garlic, Onion, Heavy cream, Egg yolks, and many more...
Cook pasta until al dente. Drain, rinse and set aside in a bowl.
Cook the bacon bits for a few minutes until crispy, then remove them, leaving the bacon grease in the skillet.
Add the shrimps and chicken to the hot skillet and cook for 5 minutes until the shrimp turn pink and the chicken has browned.
Remove the chicken and shrimp to a medium bowl and sauté the onion, minced garlic, and heavy cream for 4 to 5 minutes.
Take the skillet off the heat and whisk in the beaten egg until the sauce thickens slightly.
It is important not to overwork the batter if you want light and fluffy pancakes.
If you're doubling the recipe, you may want to keep the first batch of pancakes warm while cooking the rest.
Use a measuring cup to pour the batter onto the griddle so that all the pancakes are the same size.