Instructions
Step 1: Season shrimp and chicken with salt, pepper, and lemon pepper seasoning.
Step 2: In a skillet over medium-high heat, add 1 tablespoon olive oil. Sear chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
Step 3: In the same skillet, add remaining olive oil and cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
Step 4: Lower heat to medium. Melt butter in the skillet and sauté garlic for 30 seconds.
Step 5: Add heavy cream, lemon juice, and lemon zest. Simmer for 2–3 minutes.
Step 6: Stir in Parmesan cheese until melted and smooth. Return shrimp and chicken to the skillet and toss to coat in the sauce.
Step 7: Simmer for another 2–3 minutes until heated through. Sprinkle with chopped parsley.
Step 8: Serve hot with roasted potatoes, fresh tomatoes, and lime wedges on the side. Garnish with fresh dill or parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed. Not recommended for freezing due to the cream sauce.
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