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"This is a wonderful, really fragrant dish," says Rach. "The kitchen smells amazing!" It's chicken and shrimp seasoned Chesapeake Bay style and tossed with penne, cream, sherry and Parm—kind of a mashup of northern and southern food, she explains. "You're going to love it!"
For the shrimp, season shrimp with juice of ½ lemon. Add garlic, toss with half the seafood seasoning and chill 1 or several hours. In large cast-iron skillet or large nonstick pan over medium heat, add EVOO, 3 turns of the pan and cook to opaque, 4 to 5 minutes. Remove shrimp to plate and reserve skillet.
Bring a pot of water to boil for pasta.
For the sauce and chicken, toss chicken with chicken seasoning.
To the pan the shrimp was cooked in, add butter and melt over medium to medium-high heat. Add onions or shallots, peppers, celery, bay, garlic, salt and pepper. Soften 3 minutes, then add flour and stir. Add sherry or wine, let reduce, then add stock and let thicken a bit. Add cream and reduce heat to low. Add chicken.
Cook pasta 1 minute less than package directions and reserve ½ cup pasta water. Add pasta, shrimp and starchy cooking water back to sauce and combine all with cheese (if using). Stir together and season with cayenne pepper sauce. Remove bay leaf, top with chives and serve. Pass more hot sauce at table.