Lemon Garlic Shrimp & Chicken Pasta (Printable)

Succulent shrimp and tender chicken in a bright lemon-garlic butter sauce with al dente pasta.

# What You’ll Need:

→ Proteins

01 - 1/2 lb large shrimp, peeled and deveined
02 - 1/2 lb 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 tbsp fresh parsley, chopped

→ Sauce & Fats

09 - 4 tbsp unsalted butter, divided
10 - 2 tbsp olive oil
11 - 1/4 cup dry white wine (optional)
12 - 1/4 cup low-sodium chicken broth

→ Seasonings

13 - 1/2 tsp salt, plus more for pasta water
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp 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.
03 - In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp 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 tbsp 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 tbsp butter to the skillet. Sauté shallot and garlic for 1–2 minutes until fragrant, being careful not to burn.
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 develop flavor.
07 - Return chicken and shrimp to the pan, along with cooked pasta. Toss to coat, adding reserved pasta water as needed for desired consistency.
08 - Stir in parsley and red pepper flakes. Adjust seasoning with additional salt and pepper to taste.
09 - Serve hot, garnished with lemon wedges and extra chopped parsley.

# Expert Advice:

01 -
  • You get the best of both worlds without needing two separate recipes or a restaurant reservation
  • The lemon garlic butter sauce clings to every strand of pasta and makes the dish feel luxurious enough for company
  • It comes together in under an hour but tastes like you spent all afternoon cooking
02 -
  • Do not overcrowd the pan when cooking the proteins or they will steam instead of sear, work in batches if necessary
  • The pasta water is your secret weapon for turning melted butter and wine into a silky restaurant style sauce
  • Shrimp cook incredibly fast and become rubbery quickly, keep a close eye and remove them the moment they turn pink
03 -
  • Room temperature proteins cook more evenly, so take everything out of the fridge about 20 minutes before you start cooking
  • Use a microplane or zester for the lemon zest to avoid the bitter white pith
Go Back