Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and succulent shrimp tossed with linguine in a bright lemon-garlic butter sauce.

# 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

# Preparation steps:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions 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 - 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 browned and cooked through. Transfer to a plate.
04 - Add another 1 tablespoon olive oil to the same skillet. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Reduce heat to medium and add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
06 - Deglaze with white wine if using and let reduce for 1 minute. Add chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the skillet along with cooked pasta. Toss thoroughly to coat all ingredients with sauce, adding reserved pasta water as needed to achieve desired consistency.
08 - Stir in fresh parsley and crushed red pepper flakes if desired. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Divide pasta into serving bowls and serve immediately. Garnish each portion with lemon wedges and extra fresh parsley.

# Expert advice:

01 -
  • It brings together two proteins in one pan without doubling your workload or dishes.
  • The lemon and garlic create a bright, aromatic sauce that clings to every strand of pasta.
  • It looks and tastes like something from a coastal Italian trattoria, but you can pull it off on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Overcooking shrimp turns them rubbery, so watch them closely and pull them the second they turn opaque.
  • Don't skip reserving pasta water, its starch helps emulsify the sauce and brings everything together.
  • If your pan isn't big enough, cook the proteins in batches to avoid steaming them instead of searing.
03 -
  • Use the biggest skillet you own so everything has room to sear instead of steam.
  • Zest your lemon before you juice it, it's easier and you won't waste any of that fragrant oil.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it.
  • If you don't have white wine, a splash of extra broth with a teaspoon of white wine vinegar works beautifully.
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