Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and shrimp combined with linguine in a bright lemon-garlic butter sauce. Elegant yet simple, perfect for any dinner.

# What You 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 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp and chicken dry. Season both with salt and pepper.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook for 4 to 5 minutes until browned and cooked through. Remove to a plate.
04 - In the same skillet, add another 1 tablespoon olive oil. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Lower heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
06 - Deglaze with white wine if using and let it reduce for 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the pan, along with cooked pasta. Toss to coat, adding reserved pasta water as needed for desired consistency.
08 - Stir in parsley and red pepper flakes, adjust seasoning to taste. Serve hot, garnished with lemon wedges and extra parsley.

# Expert Suggestions:

01 -
  • It tastes like something youd order at a coastal Italian restaurant but comes together in under an hour on a weeknight.
  • The lemon-garlic butter clings to every strand of pasta and coats the shrimp and chicken without feeling heavy.
  • You can make it feel fancy for guests or keep it casual for yourself with a glass of cold white wine.
02 -
  • Dont skip reserving the pasta water, its the secret to a sauce that actually sticks instead of sliding off into a puddle.
  • Overcooking the shrimp turns them into little erasers, so pull them off the heat the moment they turn opaque and curl.
  • If your garlic starts to brown too fast, pull the pan off the heat for a few seconds because burnt garlic tastes bitter and will ruin the whole sauce.
03 -
  • Use the largest skillet you own so the shrimp and chicken have room to sear instead of crowding and steaming in their own moisture.
  • Zest your lemon before you juice it, its nearly impossible to zest a juiced lemon and youll need both for maximum brightness.
  • Taste the sauce before adding the shrimp and chicken back in, this is your last chance to adjust salt, acid, or butter before it all comes together.
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