Save The smell of garlic hitting hot butter is what pulled my husband into the kitchen that Tuesday night. I was juggling two proteins for the first time in one pan, convinced Id overcook something, but the shrimp curled pink just as the chicken finished browning. The lemon I zested sent a bright, clean scent into the air, cutting through the richness, and suddenly it felt less like dinner and more like an event. Weve made it a dozen times since, and it never loses that little spark of occasion.
I made this for my sister after she had her second baby, and she texted me later that night asking for the recipe. She said it was the first meal in weeks that didnt taste like obligation. That stuck with me. Sometimes food is just fuel, but when it tastes this good, it reminds you to slow down and actually enjoy it. I think thats what keeps me coming back to this dish.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that are firm and smell like the ocean, not fishy, and pat them completely dry before cooking so they sear instead of steam.
- Boneless, skinless chicken breast: Cut into even bite sized pieces so they cook at the same rate as the shrimp and stay tender, not rubbery.
- Linguine or spaghetti: Long pasta works best here because it twirls beautifully with the sauce and catches bits of garlic in every forkful.
- Garlic, minced: Fresh garlic is non negotiable, the jarred stuff wont give you that sweet, mellow fragrance when it hits the butter.
- Shallot, finely chopped: Shallots add a subtle sweetness that onions cant quite match, and they melt into the sauce instead of staying chunky.
- Lemon zest and juice: Zest first, then juice, the oils in the zest add a floral brightness that juice alone cant deliver.
- Fresh parsley, chopped: Stir it in at the end for color and a grassy freshness that balances the butter and garlic.
- Unsalted butter, divided: Using unsalted lets you control the salt level, and dividing it ensures you have enough richness at every stage of cooking.
- Olive oil: It raises the smoke point of the butter and adds a fruity undertone that complements the lemon.
- Dry white wine: Optional, but it adds acidity and depth, just let it bubble down so the alcohol cooks off and leaves only flavor.
- Low sodium chicken broth: This loosens the sauce and adds body without making it salty, especially if youre using salted butter elsewhere.
- Salt, black pepper, and red pepper flakes: Season in layers, taste as you go, and add the red pepper only if you want a gentle kick.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it generously until it tastes like the sea, then cook your pasta until al dente. Before draining, scoop out half a cup of the starchy pasta water, itll help the sauce cling later.
- Season the proteins:
- Pat the shrimp and chicken completely dry with paper towels, then sprinkle both sides with salt and pepper. Moisture is the enemy of a good sear, so dont skip this step.
- Sear the chicken:
- Heat a large skillet over medium high, add a tablespoon each of olive oil and butter, then add the chicken in a single layer. Let it cook undisturbed for four to five minutes until golden and cooked through, then transfer to a plate.
- Cook the shrimp:
- Add another tablespoon of olive oil to the same skillet, then lay the shrimp flat and cook for one to two minutes per side until they turn pink and opaque. Move them to the plate with the chicken.
- Build the sauce base:
- Lower the heat to medium, add two tablespoons of butter, then toss in the shallot and garlic. Stir constantly for one to two minutes until they smell sweet and fragrant but havent browned.
- Deglaze and simmer:
- Pour in the white wine if using and let it bubble for a minute, scraping up any browned bits from the pan. Add the chicken broth, lemon zest, and juice, then let it simmer gently for two minutes to meld the flavors.
- Combine everything:
- Return the chicken and shrimp to the skillet, add the drained pasta, and toss everything together with tongs. If the sauce feels tight, splash in some reserved pasta water a little at a time until it coats the noodles glossy and loose.
- Finish and garnish:
- Stir in the chopped parsley and red pepper flakes, taste and adjust the salt and pepper, then serve immediately with lemon wedges and extra parsley on top.
Save My neighbor brought over a bottle of Pinot Grigio one evening, and we ended up making this together while catching up on the week. The wine in the pan, the wine in our glasses, the way the kitchen smelled like summer even though it was October. It became one of those meals that tastes better because of who you share it with. I still think of her laugh every time I deglaze the pan.
Making It Your Own
If you want a creamier sauce, stir in two tablespoons of heavy cream along with the broth, it turns the dish into something closer to a light Alfredo without losing the brightness of the lemon. You can also swap the linguine for penne or rigatoni if you prefer a shape that traps more sauce in its ridges. I once used gluten free pasta for a friend with celiac, and it held up beautifully, just make sure to rinse it quickly after draining to stop it from getting gummy.
What to Serve Alongside
A simple arugula salad with shaved Parmesan and a squeeze of lemon keeps the meal light and echoes the citrus in the pasta. Garlic bread is always a crowd pleaser, but I prefer a crusty baguette torn into pieces for dipping into any leftover sauce. If youre feeling fancy, roasted asparagus or broccolini adds color and a slight bitterness that balances the richness of the butter.
Storage and Reheating
This dish is best eaten fresh, but leftovers will keep in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of chicken broth or pasta water to loosen the sauce, microwaving can make the shrimp rubbery. The flavors meld overnight, so sometimes the second day tastes even better, though the pasta will soak up more sauce as it sits.
- Store proteins and pasta together, theyll stay moister that way than if separated.
- If you know youll have leftovers, slightly undercook the pasta by a minute so it doesnt turn mushy when reheated.
- Freeze individual portions in freezer safe bags for up to a month, then thaw in the fridge overnight before reheating.
Save This is the kind of dinner that makes you feel capable, like you pulled off something impressive without breaking a sweat. Keep it in your rotation, and itll never let you down.
Kitchen Questions
- → Can I prepare the shrimp and chicken ahead of time?
Yes, you can peel and devein the shrimp and cut the chicken the morning before. Store them separately in airtight containers on the coldest shelf of your refrigerator for up to 8 hours. Pat them dry just before cooking for the best sear.
- → What pasta works best with this sauce?
Linguine or spaghetti are ideal as they hold the sauce beautifully. Fettuccine also works wonderfully. Avoid thick shapes like rigatoni as they won't capture the delicate sauce as effectively.
- → How do I know when the shrimp is perfectly cooked?
Shrimp cook quickly—about 1 to 2 minutes per side over medium-high heat. They're done when they turn opaque and form a gentle C-shape. Overcooked shrimp becomes tough and rubbery, so watch carefully.
- → Can I make this dairy-free?
Substitute the butter with olive oil or dairy-free butter in the same quantities. Use vegetable or seafood broth instead of chicken broth. The sauce will be lighter but still flavorful with the lemon and garlic.
- → What wine pairs well with this dish?
Crisp, light-bodied whites like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the lemon and seafood beautifully. If serving without wine, a non-alcoholic alternative works just as well in cooking.
- → Why is the pasta water important?
Reserved pasta water contains starch that helps emulsify the sauce, creating a silky coating rather than a thin broth. Add it gradually while tossing to reach your preferred consistency.