Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta, it was completely on a whim after finding both shrimp and chicken in the fridge and refusing to choose between them. My husband raised an eyebrow when I started prepping both proteins, but that first bite had him instantly converted to the surf-and-turf pasta club. Now it is the dinner we request on birthdays and the one our friends beg me to teach them.

I once doubled this recipe for a dinner party and watched my usually picky eater friend go back for thirds. Something about the combination of tender chicken and succulent shrimp in that bright, buttery sauce just makes people happy. My kitchen smelled like an Italian grandmother's house, and honestly, that might be half the magic right there.

Ingredients

• Large shrimp: Fresh or thawed frozen works perfectly, just pat them completely dry so they sear instead of steam
• Boneless chicken breast: Cutting into bite sized pieces ensures even cooking and makes every forkful perfectly balanced
• Linguine or spaghetti: The thin strands catch the sauce beautifully, though fettuccine works if you prefer more heft
• Garlic cloves: Freshly minced is non negotiable here, the flavor needs to be bright and punchy
• Shallot: More subtle than onion and adds a lovely sweetness that balances the lemon
• Lemon zest and juice: Both components matter, zest brings fragrance while juice provides the bright acid that cuts through the butter
• Fresh parsley: Adds color and a fresh finish that makes the dish taste restaurant quality
• Unsalted butter: Using unsalted lets you control the seasoning perfectly
• Olive oil: High heat cooking needs an oil with a higher smoke point than butter alone
• Dry white wine: Optional but recommended, it adds depth and helps deglaze the pan
• Chicken broth: Forms the base of the sauce and reinforces the savory notes
• Salt and pepper: Season each protein separately before cooking for layers of flavor
• Crushed red pepper flakes: Just a hint adds warmth without overwhelming the delicate seafood

Instructions

Get your pasta going first:

Cook the linguine in salted boiling water until al dente, then reserve that precious half cup of pasta water before draining. The starch in that liquid is what will bring your sauce together later.

Prep your proteins:

Pat both shrimp and chicken completely dry with paper towels, then season generously with salt and pepper on all sides. This step is crucial for getting a proper sear.

Cook the chicken:

Heat one tablespoon each of olive oil and butter in a large skillet over medium high heat. Add the chicken in a single layer and let it cook undisturbed for 4 to 5 minutes until golden and cooked through.

Sear the shrimp:

Add another tablespoon of olive oil to the same pan. Cook the shrimp for just 1 to 2 minutes per side until pink and opaque, then transfer them to join the chicken.

Build your sauce base:

Lower the heat to medium and melt the remaining butter. Sauté the shallot and garlic for 1 to 2 minutes until fragrant but not browned.

Create the sauce:

Pour in the white wine if using and let it bubble down for a minute. Add the chicken broth, lemon zest, and juice, then simmer for 2 minutes to let the flavors meld.

Bring it all together:

Return the chicken and shrimp to the pan, add the cooked pasta, and toss everything together. Add pasta water as needed until the sauce coats each strand nicely.

Finish with flair:

Stir in the parsley and red pepper flakes, taste, and adjust the seasoning. Serve immediately with lemon wedges and a little extra parsley on top.

Pin

This recipe has become my go to for those nights when we want something that feels special but do not want to leave the house. There is something about the combination of tender shrimp, savory chicken, and that bright lemon garlic sauce that just works.

Making It Ahead

You can chop all your vegetables and trim the proteins up to a day in advance. Keep everything refrigerated in separate containers. The sauce comes together quickly, so I prefer to cook everything just before serving for the best texture and flavor.

Perfect Pairings

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. For a side, a simple arugula salad with shaved Parmesan or some roasted asparagus with lemon complements the pasta without competing with it.

Customization Ideas

This recipe is incredibly forgiving and welcomes substitutions based on what you have on hand. I have made countless variations and each one has been delicious in its own way.

• Swap in heavy cream for some of the broth if you want a richer sauce
• Use gluten free pasta if needed, just follow the package timing carefully
• Add some cherry tomatoes or spinach during the sauce step for extra vegetables

Pin

Enjoy this dish with people you love, maybe some candles, and definitely a glass of wine. Good food is meant to be shared.

Recipe FAQs

→ Can I make this pasta ahead of time?

While best served fresh, you can prepare the proteins and sauce components separately up to a day in advance. Reheat gently and toss with freshly cooked pasta for the best texture and flavor.

→ What pasta shapes work best?

Linguine and spaghetti are classic choices that hold the sauce beautifully. However, fettuccine, penne, or even angel hair pasta work wonderfully with this lemon-garlic butter sauce.

→ Can I use only shrimp or only chicken?

Absolutely! Double the amount of your preferred protein if you want to focus on just shrimp or just chicken. Adjust cooking times accordingly—shrimp cooks faster than chicken.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque, about 1–2 minutes per side. Overcooking causes shrimp to become tough and rubbery. Remove them from the pan as soon as they're done.

→ What can I substitute for white wine?

Replace white wine with additional chicken broth or seafood stock for a non-alcoholic version. The sauce will still be flavorful thanks to the garlic, lemon, and butter base.

→ How can I make this dish gluten-free?

Use your favorite gluten-free pasta variety, such as brown rice pasta, chickpea pasta, or quinoa-based spaghetti. The sauce ingredients are naturally gluten-free when using gluten-free broth.