Save The smell of garlic hitting hot butter is what pulled my roommate out of her room that Tuesday night. I was mid-toss with a skillet full of shrimp and chicken, lemon zest clinging to my fingers, when she appeared in the doorway asking what I was making. That's how this pasta became our unofficial end-of-week tradition. It looks fancy enough to feel like a treat, but it comes together fast enough that I'm not stuck at the stove when I'd rather be sitting down with a glass of wine.
I made this for my parents' anniversary dinner last spring, plating it up with extra lemon wedges and a bottle of cold Pinot Grigio. My dad, who usually goes for red sauce and meatballs, went back for seconds. My mom kept asking for the recipe, convinced I'd done something complicated. The truth is, once you get the timing down, the whole thing flows like a well-rehearsed dance.
Ingredients
- Large shrimp, peeled and deveined: I buy them already prepped to save time, and I always pat them dry with paper towels so they sear instead of steam.
- Boneless, skinless chicken breast: Cutting them into bite-sized pieces means they cook evenly and quickly, and they soak up all that garlicky butter.
- Linguine or spaghetti: I prefer linguine because it holds the sauce better than thinner noodles, but spaghetti works just as well if that's what you have.
- Garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't give you that same punchy aroma when it hits the pan.
- Shallot, finely chopped: Shallots add a mild, slightly sweet depth that yellow onions can't quite match, and they melt into the sauce beautifully.
- Lemon zest and juice: The zest is where the magic happens, it's bright and floral, while the juice adds the tang that balances the richness of the butter.
- Fresh parsley, chopped: This isn't just a garnish, it adds a fresh, grassy note that cuts through the richness and makes the whole dish feel lighter.
- Unsalted butter, divided: I use unsalted so I can control the seasoning, and dividing it means you get buttery richness in every stage of cooking.
- Olive oil: Mixing it with butter keeps the butter from burning over high heat, and it adds a fruity, peppery backbone to the sauce.
- Dry white wine: This is optional, but it adds acidity and complexity, I use whatever Sauvignon Blanc I'm drinking that night.
- Low-sodium chicken broth: It loosens the sauce and adds savory depth without making it too salty, especially if you're tossing in salty pasta water later.
- Salt and black pepper: Season at every stage, the proteins, the sauce, and taste before serving, it makes all the difference.
- Crushed red pepper flakes: Just a pinch gives the dish a gentle warmth without making it spicy, but you can leave it out if you're cooking for kids.
- Lemon wedges and extra parsley for garnish: A squeeze of fresh lemon at the table brightens everything up, and it looks pretty on the plate.
Instructions
- Boil the pasta:
- Get your water boiling and salt it generously, it should taste like the sea. Cook the pasta until it still has a little bite, then save a mugful of that starchy water before you drain it.
- Prep and season the proteins:
- Lay the shrimp and chicken on a paper towel and pat them completely dry, then season both sides with salt and pepper. Wet proteins won't brown, they'll just steam and turn rubbery.
- Sear the chicken:
- Heat your skillet until it's nice and hot, add the oil and butter, then lay the chicken in without crowding the pan. Let it sit undisturbed for a couple minutes so it gets a golden crust, then flip and cook through.
- Cook the shrimp:
- Add a little more oil to the same skillet and toss in the shrimp. They cook fast, about a minute per side, just until they turn pink and curl up.
- Saute the aromatics:
- Turn the heat down and melt the remaining butter, then add the shallot and garlic. Stir constantly for a minute or two until they smell incredible but haven't browned.
- Deglaze and build the sauce:
- Pour in the wine if you're using it and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce, then add the broth, lemon zest, and juice, and let it simmer until it thickens slightly.
- Toss everything together:
- Add the chicken, shrimp, and drained pasta to the skillet and toss it all together with tongs. If it looks dry, add splashes of that reserved pasta water until the sauce clings to every strand.
- Finish and garnish:
- Stir in the parsley and red pepper flakes, taste, and adjust the salt if needed. Serve it hot with lemon wedges on the side and a sprinkle of extra parsley.
Save There was a night last summer when I made this for a friend going through a rough breakup. We sat on my tiny balcony with bowls in our laps, twirling pasta and talking until the sky went dark. She told me later that it was the first meal in weeks that actually tasted like something. That's when I realized food doesn't have to be complicated to matter, it just has to be made with attention.
Making It Your Own
I've swapped the shrimp for scallops when they're on sale, and I've used chicken thighs instead of breast when I want something a little richer. You can add a handful of cherry tomatoes to the sauce for sweetness, or toss in some baby spinach at the end for color. If you want it creamier, stir in a couple tablespoons of heavy cream with the broth. The recipe is forgiving, so don't be afraid to lean into what you have or what sounds good that day.
What to Serve Alongside
I usually keep it simple with a green salad dressed in olive oil and red wine vinegar, maybe some crusty bread to soak up the extra sauce. If I'm feeling ambitious, I'll roast asparagus or broccolini with garlic and lemon to echo the flavors in the pasta. A chilled white wine, Sauvignon Blanc or Pinot Grigio, is perfect here. The acidity cuts through the butter and complements the lemon without competing with it.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the shrimp can get a little rubbery if you wait much longer. When I reheat it, I add a splash of chicken broth or white wine to a skillet and warm it gently over medium-low heat, tossing constantly. The microwave works in a pinch, but the stovetop brings the sauce back to life. I wouldn't freeze this one, seafood pasta just doesn't bounce back the same way after thawing.
- Store in the fridge for up to two days in a sealed container.
- Reheat gently on the stovetop with a splash of broth to revive the sauce.
- Avoid freezing, the shrimp texture suffers and the pasta can turn mushy.
Save This is the kind of dish that makes you feel capable in the kitchen, even on nights when you're tired and tempted to order takeout. Once you've made it a couple times, you won't need to look at the recipe anymore, and that's when it becomes yours.
Recipe FAQ
- → Can I make this ahead of time?
While best served fresh, you can prepare the proteins and sauce components ahead. Store separately in the refrigerator and combine just before serving with freshly cooked pasta for optimal texture and flavor.
- → What pasta shapes work best?
Linguine or spaghetti are ideal for coating with the butter sauce, but fettuccine, pappardelle, or even penne rigate work wonderfully. Choose a shape that holds the sauce well.
- → How do I prevent rubbery shrimp?
Cook shrimp only 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp becomes tough and rubbery. Remove them promptly and don't overcrowd the pan for even heat distribution.
- → Is the white wine necessary?
The wine adds depth and acidity, but it's optional. If omitted, increase the chicken broth slightly and add an extra squeeze of lemon juice to maintain the bright flavor profile.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the citrus and seafood beautifully. The crisp acidity balances the buttery sauce and enhances the lemon flavors.
- → How do I adjust the sauce consistency?
Reserved pasta water is key to achieving the perfect sauce. Add it gradually while tossing to reach your desired consistency. The starch helps the sauce cling to the pasta beautifully.