Dawn Shrimp Chicken Linguine

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: cut chicken 180 g into about 2 cm cubes and pat dry; peel and devein shrimp as needed and pat dry. Slice roasted red pepper as needed; shred cheese 40 g; mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook linguine 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat 1 Tbsp olive oil in a skillet over medium heat; season the chicken with 1/4 tsp cracked black pepper, lay it in a single layer, and sear about 3 minutes until golden. Flip and cook 2 minutes more until cooked through; set aside.
4. Add a little more oil to the same pan; stir-fry shrimp over medium-high heat until pink and curled, about 1.5 minutes; combine with chicken and keep warm.
5. Sauté minced garlic and roasted red pepper strips over medium heat for 1 minute to release sweet pepper aroma.
6. Add Dawn cream sauce 3 Tbsp and 3–4 Tbsp pasta water; stir over low heat until sauce simmers and turns smooth; fold in half the shredded cheese until melted.
7. Raise heat to high; add pasta, chicken, and shrimp; toss vigorously 1–2 minutes until Dawn sauce coats the noodles.
8. Off heat, sprinkle remaining cheese; plate in a deep dish and serve hot to match Second Floor Cafe Dawn shrimp chicken linguine.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions