Lemon Garlic Shrimp & Chicken Pasta

The lemon garlic butter sauce was actually a happy accident one rainy Tuesday when I was trying to use up leftover ingredients from a weekend dinner party. My sister had just dropped by unannounced and we ended up throwing together whatever we had in the fridge. That spontaneous combination became the most requested dish in our family ever since.

I made this for my husband's birthday dinner last year and he actually paused mid-bite to ask if I'd secretly taken cooking classes. The way the garlic and lemon perfume the entire kitchen while everything sizzles away is something I've come to crave on cold winter nights.

Ingredients

• 225 g large shrimp: Fresh shrimp tastes best but frozen thawed completely works perfectly fine
• 225 g boneless chicken breast: Cutting into uniform pieces ensures everything cooks at the same speed
• 340 g linguine or spaghetti: Long strands catch the sauce better than short pasta shapes
• 4 cloves garlic: Freshly minced releases more oils than pre-minced jar garlic
• 1 small shallot: Shallots provide a milder sweeter flavor than regular onions
• 1 lemon: Both zest and juice are essential for that bright pop of acid
• 2 tbsp fresh parsley: Adds color and a fresh herbal finish to the rich sauce
• 4 tbsp unsalted butter: Unsalted lets you control the seasoning perfectly
• 2 tbsp olive oil: Prevents butter from burning at higher cooking temperatures
• 60 ml dry white wine: Adds depth but can be replaced with extra broth if needed
• 60 ml chicken broth: Creates the base for your silky sauce
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the main ingredients shine
• 1/4 tsp crushed red pepper flakes: Optional heat that cuts through the richness beautifully

Instructions

Get Your Pasta Going:

Drop linguine into generously salted boiling water and cook until it still has a slight bite to it. Scoop out that starchy pasta water before draining because it's liquid gold for sauce making.

Prep Your Proteins:

Pat both shrimp and chicken completely dry with paper towels then season generously with salt and pepper. The drier they are the better they'll sear instead of steam.

Sear The Chicken:

Heat olive oil and one tablespoon butter in a large skillet over medium-high until shimmering. Add chicken pieces in a single layer and let them develop a golden brown crust about 4-5 minutes before flipping.

Cook The Shrimp:

Add another splash of oil to the same pan then toss in shrimp. They cook incredibly fast so watch closely and flip once they turn pink about 1-2 minutes per side maximum.

Build The Sauce Base:

Reduce heat to medium and melt remaining butter. Add shallots and garlic letting them soften just until fragrant about a minute or two. You want them cooked not burned.

Create The Sauce:

Pour in white wine and let it bubble away for one minute scraping up any browned bits. Add broth lemon zest and juice then simmer until slightly reduced about 2 minutes.

Bring It All Together:

Return chicken and shrimp to the pan then add cooked pasta. Toss everything together adding that reserved pasta water a little at a time until the sauce coats each strand beautifully.

Finish And Serve:

Stir in fresh parsley and red pepper flakes then taste and adjust seasoning. Serve immediately with lemon wedges on the side for squeezing over individual portions.

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This pasta has become our go-to for celebrating small wins like promotions or good news. There's something about the combination of surf and turf that makes any Tuesday night feel like a special occasion worth remembering.

Perfecting Your Sauce Consistency

The pasta water is absolutely crucial here because the starches help emulsify the butter and lemon into a glossy sauce that actually clings to each strand. I learned this trick from an Italian chef who laughed when he saw me dumping my pasta water down the drain.

Make It Ahead

You can prep everything hours before cooking but cook the proteins fresh for the best texture. The sauce comes together in minutes so it's perfect for busy weeknights when you want something impressive but don't have all evening to spend in the kitchen.

Serving Suggestions

A crisp white wine cuts through the richness beautifully. Keep some crusty bread on hand because everyone will want to soak up every last drop of that lemon garlic butter sauce from their plate.

• Pair with a simple green salad dressed with vinaigrette
• Grilled zucchini rounds make an excellent light side
• Extra lemon wedges are essential for brightening individual servings

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There's nothing quite like twirling a forkful of this pasta and getting that perfect bite with both proteins and that bright buttery sauce all in one go. Pure comfort on a plate.

Recipe FAQs

→ Can I use different types of pasta?

Yes, while linguine and spaghetti work beautifully, you can substitute with fettuccine, penne, or even angel hair pasta. Just adjust cooking time according to package instructions.

→ Is white wine necessary for the sauce?

No, white wine is optional. You can substitute with additional chicken broth or simply omit it. The sauce will still be flavorful thanks to the lemon, garlic, and butter base.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque, about 1-2 minutes per side. Avoid overcooking as they continue to cook slightly when returned to the pan with other ingredients.

→ Can I make this dish ahead of time?

It's best served fresh, but you can prep components ahead. Season proteins up to 24 hours in advance, chop vegetables, and cook pasta. Reheat gently with a splash of pasta water to refresh the sauce.

→ How can I make the sauce creamier?

Stir in 2 tablespoons of heavy cream when adding the chicken broth. This creates a velvety texture while maintaining the bright lemon-garlic flavors.