Ingredients ($30 or less depending on brand and store):
1 pound of peeled and deveined medium shrimp ($7)
4 boneless skinless chicken breasts ($8)
Olive Oil ($2)
Salt and Pepper ($2)
½ tablespoon fresh lemon juice ($2)
¾ cup white cooking wine (you do not have to be 21 to buy this from Wal-Mart) ($4)
2 tablespoons tomato paste ($1)
¼ cup heavy cream ($2)
1 tablespoon chopped garlic ($1)
Preheat your oven to 325 degrees Fahrenheit
Pat your chicken dry and sprinkle it on both sides with salt and pepper
Be careful with your pepper, you can see how much you use
When you are done handling chicken, wash your hands thoroughly
Heat 2 tablespoons of olive oil in a skillet over medium high heat and then sauté your chicken
Transfer chicken to a shallow baking pan and reserve fat, bake until cooked through, about 8 minutes
While chicken cooks, add 2 more tablespoons of oil to pan and cook garlic, wine, tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes
Sprinkle shrimp with salt and pepper then add to pan mixture and cook, stirring until opaque, 1 to 2 minutes
Add cream, lemon juice, and any juices in baking pan; cook over low heat until who shrimp are just cooked through, about 1 minute.
Serve chicken and shrimp topped with sauce
Note: You can serve this dish with rice or pasta, I recommend penne or farfalle rather than spaghetti or linguini.
Note: Frozen shrimp and frozen chicken are fine, but make sure they are fully defrosted before you start cooking or else they take longer to cook.
Surf and Turf photo credited to EpiCurious.com