Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and succulent shrimp tossed with linguine in a bright lemon-garlic butter sauce. Perfect for weeknight dinners.

# 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

# How to Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions 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 proteins evenly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and cook for 4 to 5 minutes until browned and cooked through. Transfer to a plate.
04 - Add another 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 and lightly golden.
06 - Deglaze the skillet with white wine if using, allowing it to reduce for 1 minute. Add chicken broth, lemon zest, and fresh lemon juice. Simmer for 2 minutes.
07 - Return cooked chicken and shrimp to the pan. Add cooked pasta and toss to coat evenly. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Stir in fresh parsley and red pepper flakes if desired. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Divide pasta among serving bowls while hot. Garnish each portion with lemon wedges and additional fresh parsley.

# Expert Tips:

01 -
  • The restaurant-quality sauce comes together in minutes but tastes like it simmered all afternoon
  • You get that luxurious surf-and-turf experience without dropping fifty dollars at a fancy spot
02 -
  • Overcooked shrimp is the tragedy of many home cooks, so pull them from the heat the second they turn opaque pink
  • That pasta water is liquid gold, don't pour it down the drain or your sauce will never emulsify properly
03 -
  • Dry your proteins thoroughly with paper towels, otherwise they'll steam instead of getting that gorgeous sear
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge
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