Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and succulent shrimp tossed with linguine in a bright lemon-garlic butter sauce. Ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

03 - 12 oz linguine or spaghetti

→ Vegetables & Aromatics

04 - 4 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon
08 - 2 tablespoons fresh parsley, chopped

→ Sauce & Fats

09 - 4 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil
11 - 1/4 cup dry white wine, optional
12 - 1/4 cup low-sodium chicken broth

→ Seasonings

13 - 1/2 teaspoon salt, plus more for pasta water
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

16 - Lemon wedges
17 - Extra chopped parsley

# Directions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp and chicken dry with paper towels. Season both with salt and pepper.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken pieces and cook for 4 to 5 minutes until browned and cooked through. Transfer to a plate.
04 - Add 1 tablespoon olive oil to the same skillet. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Reduce heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
06 - Pour in white wine if using and let reduce for 1 minute. Add chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the skillet along with cooked pasta. Toss to coat evenly, adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir in fresh parsley and red pepper flakes if desired. Adjust salt and pepper to taste.
09 - Transfer to serving dishes while hot. Garnish with lemon wedges and additional fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy Italian restaurant
  • You get that luxurious surf-and-turf experience without breaking the bank or spending all evening cooking
  • The bright lemon flavor cuts through the richness making every bite impossibly fresh
02 -
  • Dry your proteins thoroughly before cooking. Any moisture on the surface will create steam instead of that beautiful sear we're after.
  • Don't crowd the pan when cooking the chicken and shrimp. Work in batches if necessary so each piece gets proper contact with the hot pan.
  • The pasta water is your secret weapon. Add it gradually and watch how it transforms melted butter into a glossy, restaurant-quality sauce.
03 -
  • If your sauce breaks or looks oily, whisk in a tiny bit more pasta water. It brings everything back together beautifully.
  • Room temperature ingredients incorporate more smoothly. Take your butter out of the fridge about twenty minutes before starting.
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