Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and shrimp in a vibrant lemon-garlic butter sauce. A simple yet elegant dish perfect for any occasion.

# What You'll Need:

→ 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

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked pasta aside.
02 - Pat shrimp and chicken pieces dry with paper towels. Season both proteins evenly with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and cook for 4 to 5 minutes until golden brown and cooked through. Transfer to a plate.
04 - Add 1 tablespoon olive oil to the same skillet. Place shrimp in the pan and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp to the plate with chicken.
05 - Reduce heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant and softened.
06 - Pour in white wine if using and simmer for 1 minute to reduce. Add chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
07 - Return cooked chicken and shrimp to the skillet along with cooked pasta. Toss everything together to coat evenly with sauce. Add reserved pasta water gradually as needed to achieve desired consistency.
08 - Stir in fresh parsley and red pepper flakes if desired. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Divide pasta mixture among serving bowls. Garnish each portion with lemon wedges and additional fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor without the fuss, using one skillet and pantry staples you likely already have.
  • The lemon garlic butter clings to every strand of pasta, coating the shrimp and chicken in a sauce thats bright but never heavy.
  • You can have it on the table in under an hour, making it ideal for weeknights when you want something special without the stress.
02 -
  • Dont crowd the pan when cooking the chicken and shrimp, or theyll steam instead of getting that golden caramelized edge that makes the dish sing.
  • Reserve pasta water before draining, its loaded with starch that helps emulsify the butter and broth into a silky sauce instead of a greasy puddle.
  • Add the garlic after lowering the heat, high heat turns it bitter fast, and you want it soft and sweet, not scorched.
03 -
  • Use a microplane to zest the lemon directly over the skillet so the oils fall straight into the sauce, maximizing flavor.
  • If your shrimp release a lot of liquid while cooking, pour it off before adding them back to the pasta or your sauce will turn watery.
  • Taste the pasta water before salting the sauce, if you salted the water well, you may need less salt at the end.
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