Marry Me Shrimp & Chicken
1 lb Louisiana shrimp, peeled & deveined
4 large chicken breasts
2 Tbsp Olive Oil, divided
1 Tbsp cajun seasoning (I use salt-free)
2 cloves garlic, minced
1 tsp thyme
1 tsp red pepper flakes, or taste
¾ c. low sodium chicken broth
½ c. fat-free half & half
½ c. sun-dried tomatoes, chopped
½ c. shaved Parmesan cheese
Fresh basil for garnish
Preheat the oven to 375 degrees. In a large oven-safe skillet, heat oil over medium-high heat. Cut chicken breasts in half. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
Return the skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sun-dried tomatoes and parmesan cheese.
Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through, about 15-18 minutes.
Meanwhile, season shrimp with cajun seasoning, set aside. Heat skillet on medium high with 1 Tbsp olive oil. Cook shrimp 1-2 minutes each side until opaque and tails are curled. When chicken is done baking, toss shrimp in sauce.
Plate shrimp & chicken on a plate, and spoon with sauce. Garnish with basil and grated parmesan cheese.
219 calories. 8g fat (2g saturated fat, 130mg cholesterol.) 5g carbohydrates (1g fiber, 2g sugar.) 29g protein, 578mg sodium.
Lower fat: Recipe is lower fat, however you can reduce further by reducing olive oil and parmesan by half. 191 calories. 6g fat (2g saturated fats, 127mg cholesterol.) 5g carbohydrates (1g fiber, 2g sugar.) 29g protein, 578mg sodium.
Lower Carbohydrate: Recipe is presently lower in carbohydrates as is.
Lower sodium: be sure to use salt free Cajun seasoning, skip adding additional salt. Reduces sodium to 504mg.
Dairy-free: substitute coconut/almond milk blend for half & half and use vegan parmesan cheese. 206 calories. 8g fat (2g saturated fats, 124mg cholesterol.) 5g carbohydrates (1g fiber, sg sugar.) 28g protein, 501mg sodium.
Gluten-free: Recipe is presently gluten-free as is.