Save to Pinterest The smell of garlic and butter hitting a hot pan is what pulled my neighbor to my kitchen window one Thursday evening. I was testing this surf-and-turf pasta for the third time that week, tweaking the lemon-to-butter ratio until it sang. She ended up staying for dinner, and now she texts me every time she makes it for her book club. Sometimes the best recipes are the ones that make people lean in through open windows.
I made this for my parents on their anniversary last spring, plating it with extra lemon wedges and a handful of torn parsley. My dad, who usually drowns everything in hot sauce, didnt reach for the bottle once. My mom asked for the recipe twice before dessert even hit the table. That night taught me that sometimes simplicity, done right, is the most impressive thing you can serve.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or like ammonia, and pat them completely dry so they sear instead of steam.
- Boneless, skinless chicken breast: Cutting them into even bite-sized pieces means they cook at the same rate as the shrimp and stay juicy instead of rubbery.
- Linguine or spaghetti: Either shape works beautifully here, just make sure to save some starchy pasta water before draining because it helps the sauce cling.
- Garlic, minced: Fresh garlic is non-negotiable in this dish, it blooms in the butter and creates the backbone of the entire sauce.
- Shallot, finely chopped: Shallots add a sweet, mellow onion flavor that doesnt overpower the delicate shrimp and lemon.
- Lemon zest and juice: Use a microplane for the zest to get those bright oils, and juice the lemon right before using so it tastes alive.
- Fresh parsley, chopped: This isnt just a garnish, it adds a grassy freshness that balances the richness of the butter.
- Unsalted butter: Dividing the butter throughout the cooking process layers flavor and keeps the sauce silky without becoming greasy.
- Olive oil: It raises the smoke point when searing the proteins and adds a fruity note that complements the lemon.
- Dry white wine: Optional but worth it, the wine deglazes all the browned bits and adds acidity that brightens the whole dish.
- Low-sodium chicken broth: This thins the sauce just enough and adds savory depth without making it salty.
- Salt, black pepper, and red pepper flakes: Season at every stage, tasting as you go, and add the red pepper only if you want a gentle warmth in the background.
Instructions
- Boil the pasta:
- Salt your pasta water generously, it should taste like the sea. Cook the linguine until it still has a slight bite, then scoop out half a cup of that cloudy, starchy water before draining.
- Prep the proteins:
- Use paper towels to blot the shrimp and chicken completely dry, moisture is the enemy of a good sear. Season both sides with salt and pepper right before they hit the pan.
- Sear the chicken:
- Heat olive oil and butter in your largest skillet over medium-high until shimmering. Add the chicken in a single layer and let it brown undisturbed for a few minutes before flipping, then cook until golden and just cooked through.
- Cook the shrimp:
- Add another splash of olive oil to the same skillet and toss in the shrimp. They only need about a minute per side, just until they curl and turn pink with opaque centers.
- Build the sauce:
- Lower the heat and melt the remaining butter, then add shallot and garlic, stirring constantly so the garlic doesnt burn. Pour in the wine and let it bubble and reduce until it smells sweet and concentrated.
- Add the broth and lemon:
- Stir in the chicken broth, lemon zest, and lemon juice, scraping up any tasty browned bits stuck to the pan. Let it simmer gently for a couple of minutes to meld the flavors together.
- Combine everything:
- Return the chicken and shrimp to the skillet along with the drained pasta. Toss everything together with tongs, adding splashes of reserved pasta water until the sauce coats every strand without pooling at the bottom.
- Finish and serve:
- Stir in the chopped parsley and a pinch of red pepper flakes if you like heat. Taste and adjust the salt, then serve immediately with lemon wedges and extra parsley on top.
Save to Pinterest One Saturday night, I made this for a friend going through a rough breakup. We ate it straight from the skillet on my couch, twirling pasta and talking until the wine bottle was empty. She told me later that it was the first time in weeks she felt like herself again. Food cant fix everything, but it can remind you that small joys still exist.
Making It Your Own
If you want a creamier version, stir in a couple tablespoons of heavy cream when you add the broth and lemon. I did this once for a friend who doesnt love too much acidity, and it turned the sauce into something almost luxurious. You can also swap the linguine for gluten-free pasta or even zucchini noodles if youre keeping things lighter. The sauce works with whatever base you choose, just adjust the pasta water or a splash of broth to get the consistency right.
Pairing and Serving
This dish practically begs for a chilled glass of Sauvignon Blanc or Pinot Grigio, something crisp that mirrors the lemon and cuts through the butter. I like to serve it with a simple arugula salad dressed in olive oil and lemon, or some crusty bread to soak up any extra sauce left in the bowl. If youre feeding a crowd, double the recipe and use your biggest skillet or work in batches. It reheats surprisingly well, though the pasta will soak up more sauce overnight, so loosen it with a splash of broth or water when you reheat.
Storage and Leftovers
Store any leftovers in an airtight container in the fridge for up to two days. The shrimp can get a little tougher after reheating, so I usually add a tablespoon of butter or olive oil and a splash of chicken broth to bring the sauce back to life. Reheat gently in a skillet over low heat, stirring often, and avoid the microwave if you can because it tends to make the shrimp rubbery.
- Let the pasta cool completely before refrigerating so condensation doesnt make it soggy.
- If freezing, leave out the shrimp and add freshly cooked shrimp when you reheat for the best texture.
- Garnish with fresh parsley and lemon right before serving, even leftovers deserve to look good.
Save to Pinterest This pasta has become my go-to when I want to feel like Im treating myself without spending hours in the kitchen. I hope it finds a place in your rotation too, maybe on a night when you need something that tastes like effort but feels like ease.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works well. Thaw completely and pat dry before cooking to ensure proper browning and prevent excess moisture in the sauce.
- → What pasta shapes work best?
Linguine and spaghetti are ideal as they hold the butter sauce beautifully. Fettuccine or pappardelle also work wonderfully with this rich sauce.
- → How can I make the sauce creamier?
Stir in 2 tablespoons of heavy cream when adding the broth. For lighter options, use half-and-half or finish with a splash of pasta water to emulsify the butter.
- → Can I prepare this dish ahead of time?
Cook the pasta and proteins separately, then combine just before serving with the warm sauce. This prevents the pasta from becoming mushy and maintains optimal texture.
- → What wine pairs best with this pasta?
Sauvignon Blanc or Pinot Grigio complement the bright lemon and garlic flavors. If avoiding alcohol, add extra chicken broth or a splash of lemon juice instead.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp just 1-2 minutes per side until they turn pink and opaque. Remove them immediately and return to the pan at the end with the pasta to maintain tender texture.