Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and shrimp with linguine in a zesty lemon-garlic butter sauce, ready in 45 minutes.

# What You Need:

→ Proteins

01 - 1/2 pound large shrimp, peeled and deveined
02 - 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

03 - 12 ounces 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 the pasta in a 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 generously with salt and pepper on all sides.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook for 4–5 minutes until browned and cooked through. Remove to a plate.
04 - In the same skillet, add another 1 tablespoon olive oil. Add shrimp and cook 1–2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Lower heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1–2 minutes until fragrant, being careful not to burn the garlic.
06 - Deglaze with white wine (if using) and let it reduce for 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes to allow flavors to meld.
07 - Return chicken and shrimp to the pan, along with cooked pasta. Toss to coat thoroughly, adding reserved pasta water as needed for desired sauce consistency.
08 - Stir in parsley and red pepper flakes, adjust seasoning to taste. Serve hot, garnished with lemon wedges and extra chopped parsley.

# Expert Suggestions:

01 -
  • The lemon-garlic butter sauce comes together in minutes but tastes like something from a restaurant
  • Everything cooks in one skillet, so cleanup is surprisingly minimal
  • You get the satisfaction of surf-and-turf without the restaurant price tag
02 -
  • Overcooked shrimp become rubbery almost instantly, so watch them closely and remove them the moment they turn pink
  • That pasta water is essential for emulsifying the sauce, so never skip reserving some before draining
  • The sauce will continue to thicken as it sits off the heat, so it's better to have it slightly looser than you think you want
03 -
  • Room temperature shrimp and chicken cook more evenly, so take them out of the fridge about 20 minutes before you start cooking
  • If your garlic starts browning too quickly, add a splash of the broth immediately to lower the pan temperature
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