Lemon Garlic Shrimp & Chicken Pasta (Print View)

Tender chicken and shrimp in a zesty lemon-garlic butter sauce with linguine. Elegant yet easy enough for weeknight dinners.

# Components:

→ 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 pasta in 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 with paper towels. Season both with salt and pepper.
03 - Heat large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken and cook 4-5 minutes until browned and cooked through. Transfer to plate.
04 - Add remaining 1 tablespoon olive oil to same skillet. Add shrimp and cook 1-2 minutes per side until pink and opaque. Transfer to plate with chicken.
05 - Lower heat to medium. Add remaining 2 tablespoons butter to skillet. Sauté shallot and garlic for 1-2 minutes until fragrant.
06 - Deglaze with white wine if using and let reduce 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to 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.
09 - Serve hot, garnished with lemon wedges and extra parsley.

# Expert Advice:

01 -
  • It tastes like something you'd order at a bistro, but you can make it in under an hour on a weeknight.
  • The lemon-garlic butter sauce clings to every strand of pasta and coats the shrimp and chicken without feeling heavy.
  • You get surf and turf in one pan, so it feels indulgent without the fuss of multiple cooking methods.
  • Leftovers reheat beautifully with a splash of broth, which almost never happens with seafood pasta.
02 -
  • Do not skip reserving the pasta water, it's the secret to a silky sauce that actually sticks to the noodles instead of pooling at the bottom of the bowl.
  • Pat the shrimp and chicken completely dry before seasoning, or they'll steam instead of sear and you'll lose that golden crust.
  • Add the garlic after you lower the heat, it burns in seconds over high heat and turns bitter, ruining the whole sauce.
  • Taste before serving and add more lemon juice if it needs brightness or a pinch of salt if it tastes flat.
03 -
  • Use the biggest skillet you have so everything fits in one layer, crowding the pan makes the proteins steam instead of sear.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll end up scraping your knuckles.
  • Toss the pasta in the sauce off the heat for 30 seconds before serving, it gives the noodles time to absorb the flavors without overcooking.
  • If you don't have white wine, just use extra broth and add a splash of white wine vinegar for acidity.
Return