Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta was on a Tuesday night when I wanted something that felt special but didn't require hours in the kitchen. I stood at my stove, watching the shrimp turn pink and breathing in that incredible lemon-garlic fragrance that filled every corner of my apartment. My roommate wandered in, drawn by the smell, and asked what restaurant I'd ordered from. That moment of surprised delight when I told her I'd made it myself, that's exactly the feeling this dish captures.

Last summer, I made this for a dinner that was supposed to be just four friends catching up. We ended up lingering at the table for three hours, passing around the platter and going back for seconds even though we'd all sworn we were full. Someone mentioned how the pasta sauce clung perfectly to every strand, and suddenly we were all talking about our failed attempts at restaurant-quality pasta dishes at home. This one became the recipe we all texted each other about the next day.

Ingredients

• 225 g (1/2 lb) large shrimp: Fresh shrimp makes all the difference here. I've learned to buy them the same day I'm cooking and pat them completely dry before they hit the pan.
• 225 g (1/2 lb) boneless chicken breast: Cut these into uniform bite-sized pieces so they cook evenly and finish at the same time as your shrimp.
• 340 g (12 oz) linguine or spaghetti: Long pasta strands catch that buttery lemon sauce beautifully. Linguine is my personal favorite for the way it holds onto every drop.
• 4 cloves garlic, minced: Don't be shy with the garlic. It forms the backbone of that irresistible aroma that makes everyone gather in the kitchen.
• 1 small shallot, finely chopped: Shallots give you this subtle sweetness that regular onions just can't match. It's a small addition with a big impact.
• Zest and juice of 1 lemon: The zest packs all the fragrant oils while the juice provides acidity. Both are essential for that bright, fresh finish.
• 2 tbsp fresh parsley, chopped: Add this at the very end. It brings a fresh pop of color and flavor that wakes up the whole dish.
• 4 tbsp unsalted butter: Use unsalted so you can control the seasoning. I divide it and add it in stages for the most velvety results.
• 2 tbsp olive oil: This prevents the butter from burning and gives you that perfect golden sear on your proteins.
• 60 ml (1/4 cup) dry white wine: The wine deglazes the pan and adds depth. If you don't cook with wine, just use a bit more broth.
• 60 ml (1/4 cup) low-sodium chicken broth: Low-sodium is crucial here since we'll be reducing it and the salt will concentrate.
• 1/2 tsp salt and 1/4 tsp black pepper: Season your proteins generously before cooking. It's the foundation of good flavor.
• 1/4 tsp crushed red pepper flakes: These are optional but I love the gentle warmth they provide. It's not spicy, just alive.

Instructions

Get your pasta water going first:

Drop that pasta into generously salted boiling water and cook until al dente. Before draining, scoop out that precious pasta water. It's liquid gold for emulsifying your sauce later.

Prep your proteins while you wait:

Pat both shrimp and chicken completely dry with paper towels. Season them generously with salt and pepper on all sides. This simple step is what gives you that beautiful golden crust.

Sear the chicken to golden perfection:

Heat one tablespoon each of olive oil and butter in your large skillet over medium-high heat. Add the chicken pieces and let them cook undisturbed for 4-5 minutes. You want that gorgeous brown exterior before flipping.

Cook the shrimp just right:

In the same skillet, add another tablespoon of olive oil. Cook the shrimp for just 1-2 minutes per side until they turn pink and opaque. They'll cook more later in the sauce, so don't overdo it now.

Build your aromatic base:

Lower the heat to medium and add two tablespoons of butter to the skillet. Toss in your shallot and garlic, sautéing for 1-2 minutes until they're fragrant but not browned. This is where that incredible smell begins.

Create the sauce:

Pour in the white wine if using and let it bubble for one minute as it reduces. Add the chicken broth, lemon zest, and juice, then let everything simmer for 2 minutes. Watch how it thickens slightly.

Bring it all together:

Return your chicken and shrimp to the pan along with the cooked pasta. Toss everything together, adding that reserved pasta water a little at a time until the sauce coats each strand perfectly.

Finish with fresh touches:

Stir in the parsley and red pepper flakes right at the end. Taste and adjust your seasoning if needed. This final moment is where the dish really comes alive.

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My aunt walked into my kitchen once while I was making this and immediately asked if I'd been taking cooking classes. The way the lemon perfume hit her at the door, the gentle sizzle of garlic, the golden bits on the chicken. She still talks about that dinner, and honestly, so do I. Some recipes are just meant for making memories.

Choosing Your Shellfish

I've learned through trial and error that fresh shrimp really do make a noticeable difference in this dish. When you're at the store, look for shrimp that smell like the ocean, not overwhelming fishy. Frozen can work in a pinch, but thaw them completely and pat them extra dry before cooking. The texture payoff is worth the effort.

Wine Pairing Wisdom

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon notes beautifully without competing with the delicate seafood. I love pouring a small glass to sip while cooking and using the rest in the sauce. The wine's acidity mirrors the lemon and cuts through the buttery richness in the most perfect way.

Make-Ahead Magic

This pasta is best enjoyed fresh, but I've discovered some clever workarounds for busy nights. You can chop your aromatics and portion your proteins up to a day ahead. Just keep everything refrigerated in separate containers. When you're ready to cook, the active time drops to about fifteen minutes. That's weeknight luxury we can all get behind.

• Prep all your ingredients before turning on any heat. The cooking moves fast once you start.
• Warm your plates in the oven for a few minutes before serving. It keeps the pasta hot longer.
• Have your lemon wedges and extra parsley ready before you start plating. The final touches matter.

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I hope this recipe finds its way into your regular rotation and brings as many warm, lingering dinners to your table as it has to mine.

Recipe FAQ

→ Can I use frozen shrimp and chicken?

Yes, frozen proteins work well. Thaw them completely and pat dry before cooking to ensure proper browning and even cooking throughout.

→ What if I don't have white wine?

Substitute with additional chicken broth or a splash of lemon juice for acidity. The sauce will be slightly less complex but still delicious.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp for only 1–2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough, so monitor closely and remove from heat promptly.

→ Can I make this ahead of time?

Prepare ingredients in advance, but cook fresh for best results. The pasta and sauce don't reheat as well, though leftovers can be gently warmed with a splash of broth.

→ What pasta alternatives work best?

Linguine, spaghetti, or fettuccine all work beautifully. For gluten-free, use your preferred GF pasta and adjust cooking time if needed.

→ How do I make the sauce creamier?

Stir in 2 tablespoons of heavy cream or crème fraîche after simmering the broth and lemon juice for a luxurious, velvety coating.