Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta, my kitchen filled with the most incredible garlic-lemon aroma that had my roommate wandering in from her room asking what was happening. I'd been craving something that felt fancy enough for date night but was still manageable on a Tuesday evening. The combination of shrimp and chicken felt indulgent, and that bright lemon butter sauce just makes everything feel special. Now it's become my go-to when I want to treat myself without spending hours at the stove.

Last month, I made this for my parents when they came over for dinner, and my dad actually went quiet for a solid minute after his first bite. He's not usually one to comment much on food, so that silence was basically a standing ovation. My mom kept sneaking extra shrimp from the serving platter when she thought nobody was watching. It's now officially requested every time they visit.

Ingredients

• 225 g large shrimp: Fresh shrimp makes such a difference here, and I've learned that patting them completely dry before cooking helps them develop a nice golden sear instead of steaming in their own moisture
• 225 g boneless chicken breast: Cutting the chicken into uniform bite-sized pieces ensures everything cooks at the same rate, so you don't end up with overdone shrimp waiting for undercooked chicken
• 340 g linguine or spaghetti: Linguine is my favorite here because those flat strands hold onto the lemon butter sauce beautifully, but spaghetti works perfectly fine too
• 4 cloves garlic: Don't be shy with the garlic here, it's the backbone of the entire sauce and should be fragrant and present
• 1 small shallot: Shallots have this gentle sweetness that plays so nicely with the sharp lemon, definitely worth seeking out over regular onion
• Zest and juice of 1 lemon: I zest the lemon first before juicing, and using a microplane gets all those aromatic oils without hitting the bitter white pith
• 4 tbsp unsalted butter: Using unsalted butter lets you control the salt level precisely, and dividing it means you get fresh butter flavor at different stages
• 2 tbsp olive oil: The oil prevents the butter from burning at higher heats, giving you that nice golden sear on the proteins
• 60 ml dry white wine: The wine adds depth and acidity, but honestly, extra chicken broth works if you're cooking without alcohol
• 60 ml low-sodium chicken broth: Low-sodium is crucial here because you'll be seasoning everything else and you don't want the sauce to become overwhelming
• 1/2 tsp salt and 1/4 tsp black pepper: Season the proteins generously before cooking, but hold back on the final salt until you've tasted the finished sauce
• 1/4 tsp crushed red pepper flakes: Just a whisper of heat that makes everything pop without making it spicy, though you can add more if you like things fiery
• Fresh parsley: The fresh herbs add color and a bright, herbal finish that cuts through all that rich butter

Instructions

Cook the pasta to perfection:

Drop your pasta into generously salted boiling water and cook until it's just shy of al dente, remembering it will finish cooking in the sauce later. That reserved pasta water is liquid gold, so don't forget to scoop some out before draining.

Prep your proteins for success:

Pat both the shrimp and chicken completely dry with paper towels, then season them generously with salt and pepper on all sides. This moisture removal is what creates that beautiful golden sear instead of a pale, steamed exterior.

Sear the chicken first:

Heat half the olive oil and half the butter in your large skillet over medium-high heat until it's shimmering. Add the chicken in a single layer and let it develop a golden brown crust for about 4 to 5 minutes, turning once.

Give the shrimp their moment:

Wipe out the skillet if needed, add the remaining olive oil, and quickly sear the shrimp for just 1 to 2 minutes per side until they turn pink and opaque. Transfer them to join the chicken on that plate.

Build the aromatic base:

Lower your heat to medium and add the remaining butter to the skillet, then toss in the shallot and garlic. Let them cook gently for about 2 minutes until they're soft and fragrant, being careful not to burn the garlic.

Create the sauce:

Pour in the white wine and let it bubble away for about a minute, scraping up any browned bits from the bottom of the pan. Add the chicken broth, lemon zest, and lemon juice, then let everything simmer for 2 minutes to meld the flavors.

Bring it all together:

Return both the chicken and shrimp to the pan along with your cooked pasta, tossing everything to coat in that gorgeous sauce. Add pasta water a splash at a time until the sauce clings to the noodles the way you like it.

Finish with flair:

Stir in the fresh parsley and red pepper flakes, then taste and adjust your seasoning. Sometimes a pinch more salt or squeeze of lemon is exactly what it needs to sing.

Save

This pasta has become my celebration dish for small wins, finishing big projects, or just the fact that it's Friday. There's something about twirling those lemon-slicked noodles that makes even a regular Tuesday evening feel like an occasion worth marking.

Timing Is Everything

I've learned the hard way that prep work is non-negotiable with this recipe. Have everything chopped, measured, and ready before you turn on any heat. Once you start cooking, things move quickly, and you don't want to be frantically mincing garlic while your shrimp goes from perfect to overdone.

Getting The Sauce Just Right

The secret to that restaurant-quality glossy sauce is in the emulsion. When you add the pasta water, the starch helps the butter and lemon juice come together into something velvety and luxurious instead of separating into an oily mess. It's the kind of small technique that makes a massive difference.

Make It Your Own

This pasta is incredibly forgiving and welcomes substitutions. Sometimes I add spinach or cherry tomatoes when they need to be used up, and broccoli works beautifully if you want to sneak in more vegetables. The basic formula of protein, pasta, and lemon butter sauce is your canvas.

• For extra richness, stir in a couple tablespoons of heavy cream with the broth
• Grated Parmesan adds a salty, umami depth that balances the bright lemon
• Toasted pine nuts or breadcrumbs on top bring a lovely crunch

Save

Gather your favorite people, pour some wine, and enjoy a dinner that feels like a treat any night of the week.

Recipe Questions & Answers

→ Can I make this pasta ahead of time?

While best served fresh, you can prepare the proteins and sauce components up to a day in advance. Store them separately in the refrigerator and reheat gently before tossing with freshly cooked pasta. The dish comes together quickly, so same-day preparation is recommended for optimal texture and flavor.

→ What pasta shapes work best?

Linguine and spaghetti are classic choices that coat beautifully with the lemon-garlic sauce. Fettuccine, angel hair, or even penne would work well too. The key is choosing a shape that allows the buttery sauce to cling to every strand or piece for maximum flavor distribution.

→ Is the white wine necessary?

The white wine adds depth and acidity that balances the rich butter, but it's not essential. You can substitute with additional chicken broth or a splash of lemon juice. The dish remains delicious without it, though the wine does enhance the overall complexity of the sauce.

→ How do I prevent the shrimp from overcooking?

Shrimp cook very quickly—just 1-2 minutes per side until they turn pink and opaque. Remove them promptly from the pan to prevent rubbery texture. Since they'll return to the heat when tossed with the pasta and sauce, slightly undercooking initially ensures they remain tender.

→ Can I make this dish dairy-free?

Substitute the butter with olive oil or a vegan butter alternative. The lemon-garlic flavors will still shine through, though the sauce will be less rich. You might add an extra tablespoon of olive oil to achieve a silky coating consistency similar to the original butter-based version.

→ What other proteins can I use?

This versatile preparation works with scallops, crab, or Italian sausage. For a seafood-only version, double the shrimp and add scallops. Alternatively, replace the chicken with pancetta or prosciutto for a salty, savory twist that complements the bright lemon-garlic flavors beautifully.