Lemon Garlic Shrimp & Chicken Pasta

My friend Marco came over last winter with a bag of shrimp and some chicken from his uncle's farm, challenging me to make something that wasn't just another stir-fry. We ended up throwing together this pasta in my tiny kitchen while sipping wine and arguing about whether garlic belongs in everything (it does). The way that lemon hit the hot butter at the end made the whole apartment smell like an Italian grandmother's kitchen, and now it's become our go-to impromptu dinner whenever life feels overwhelming.

Last month my sister claimed she couldn't cook anything beyond boxed mac and cheese, so I walked her through this recipe over FaceTime. She called me twenty minutes later, slightly breathless, saying her husband had already demanded this become a weekly tradition. There's something deeply satisfying about watching someone discover their own capability in the kitchen, one perfectly seared shrimp at a time.

Ingredients

• 225 g large shrimp: Fresh shrimp makes all the difference here, and keeping them relatively large prevents overcooking into rubber
• 225 g boneless chicken breast: Cutting into uniform pieces ensures everything finishes cooking at the same time
• 340 g linguine or spaghetti: The thin strands catch that lemon-garlic sauce beautifully in every forkful
• 4 cloves garlic, minced: Don't be shy with the garlic, it's the backbone of the whole operation
• 1 small shallot, finely chopped: Shallots give a sweeter, more subtle onion flavor that doesn't overpower the seafood
• Zest and juice of 1 lemon: Both the bright acid and fragrant oils from the zest are non-negotiable here
• 2 tbsp fresh parsley, chopped: Fresh herbs add that final pop of color and garden freshness
• 4 tbsp unsalted butter: Using unsalted butter lets you control exactly how salty the final dish becomes
• 2 tbsp olive oil: Needed for higher-heat cooking since butter burns too quickly
• 60 ml dry white wine: Even a cheap cooking wine adds depth, but broth works in a pinch
• 60 ml low-sodium chicken broth: Low-sodium is crucial because we're seasoning the proteins separately
• 1/2 tsp salt plus pepper: Season your proteins aggressively, this is your main flavor opportunity
• 1/4 tsp crushed red pepper flakes: Just enough warmth to make the dish interesting without overwhelming

Instructions

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Get your pasta water going first:

Drop that pasta into heavily salted boiling water and cook it until it's got a little bite left in the center, then remember to scoop out some of that starchy cooking liquid before draining

Prep your proteins properly:

Pat both the shrimp and chicken completely dry with paper towels, then season them generously with salt and pepper on both sides

Sear the chicken first:

Heat up one tablespoon each of oil and butter in your large skillet over medium-high, then add the chicken pieces and let them develop a golden crust without touching them too much

Cook the shrimp next:

In the same pan, add another tablespoon of olive oil and cook the shrimp just until they turn pink and curl slightly, being careful not to overcook them

Build your sauce base:

Turn down the heat to medium and melt the remaining butter, then cook the shallot and garlic until you can smell them fragrant throughout your kitchen

Create the sauce:

Pour in the wine if you're using it and let it bubble down for a minute, then add the broth with all that beautiful lemon zest and juice

Bring everything together:

Toss in your cooked proteins and pasta, adding splashes of that reserved pasta water until the sauce coats each strand perfectly

Finish with flair:

Stir through the parsley and red pepper flakes, taste the sauce, and adjust the seasoning until it sings

Serve it up:

Get this onto plates immediately while the sauce is still glossy and emulsified, with extra lemon wedges on the side for squeezing

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This recipe saved my dinner party last month when I realized too late that I'd double-booked myself. I had everything prepped in advance, threw it together in twenty minutes flat, and my guests never knew I'd been frantically chopping shallots five minutes before they arrived.

Making It Your Own

I've discovered that adding a splash of heavy cream with the broth transforms this into something incredibly luxurious, like a restaurant dish you'd never attempt at home. My cousin makes this with spinach and artichokes stirred in at the end, which turns it into a completely different but equally delicious meal.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the butter while complementing the citrus notes, but honestly any dry white wine you'd drink while cooking works beautifully. The wine you use in the sauce should match what's in your glass, creating this beautiful continuity that makes the whole meal feel intentional.

Timing Everything Perfectly

The biggest mistake I see people make is starting their proteins before the pasta water even boils. Have everything chopped and measured before you turn on any burners, then drop your pasta right as you start searing the chicken.

• Set out all your ingredients in little bowls like they do on cooking shows
• Warm your serving bowls in the oven so the pasta stays hot longer
• Never skip the step of tasting and adjusting at the end

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This is one of those recipes that looks impressive but secretly comes together faster than ordering takeout.

Recipe Questions & Answers

→ 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 and dry. Pat them dry before cooking for better browning, and avoid crowding the skillet.

→ Can I use frozen shrimp and chicken?

Yes, both can be used. Thaw frozen shrimp and chicken completely before cooking, then pat them dry. This removes excess moisture and ensures even browning and proper seasoning absorption.

→ What if I don't have white wine?

White wine is optional and adds acidity and depth. You can substitute it with additional chicken broth or a splash of lemon juice. The dish remains delicious without it.

→ How can I make the sauce creamier?

Stir in 2 tablespoons of heavy cream along with the chicken broth. For a lighter option, use Greek yogurt or crème fraîche added at the end, off heat, to prevent curdling.

→ What pasta works best for this dish?

Linguine and spaghetti are traditional choices that hold the butter sauce beautifully. Fettuccine and pappardelle also work well. Use gluten-free pasta if needed—just follow package instructions for cooking time.

→ How do I store and reheat leftovers?

Keep leftovers in an airtight container for up to 2 days. Reheat gently over medium heat with a splash of pasta water or broth to restore the sauce's consistency. Avoid high heat, which can overcook the proteins.