Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta was on a rainy Tuesday when I couldnt decide between ordering takeout sushi or making chicken for dinner. My kitchen smelled like butter and garlic within minutes, and something about the combination of tender shrimp and seasoned chicken felt indulgent without being fussy. Now its the meal I make when I want restaurant quality food but need to be eating in under an hour.

I served this to my brother who claims to hate seafood and he went back for thirds without realizing he was eating shrimp. The bright lemon cuts through the richness while the garlic brings everything together in that way that makes people lean in closer at the table.

Ingredients

• Large shrimp: Fresh or thawed frozen work perfectly but pat them completely dry before cooking to get a nice sear instead of steaming
• Chicken breast: Cutting into bite sized pieces ensures even cooking and every forkful has both proteins
• Linguine or spaghetti: The long strands catch the sauce beautifully though penne works if you prefer something shorter
• Garlic: Freshly minced cloves are non negotiable here since garlic powder would leave you with a completely different flavor profile
• Shallot: Adds a subtle sweetness that balances the bright lemon better than regular onion would
• Lemon: Both zest and juice create layers of citrus flavor that make the dish taste fresh and vibrant
• Butter: Unsalted lets you control the seasoning and creates that luxurious sauce base
• Olive oil: Prevents the butter from burning and adds a nice fruity undertone to the dish
• White wine: Optional but adds depth and acidity that cuts through the richness perfectly
• Chicken broth: Forms the base of your sauce and adds another layer of savory flavor
• Fresh parsley: Brings color and a fresh herbal note that brightens the whole bowl

Instructions

Boil your pasta water:

Get a large pot of salted water going first and cook the pasta until al dente then scoop out that half cup of starchy water before draining

Prep your proteins:

Pat both shrimp and chicken completely dry with paper towels then season generously with salt and pepper on all sides

Cook the chicken:

Heat one tablespoon each of olive oil and butter in a large skillet over medium high then add chicken and cook about five minutes until golden and cooked through

Sear the shrimp:

Add another tablespoon of olive oil to the same pan and cook shrimp just one to two minutes per side until they turn pink and opaque

Build your sauce base:

Lower heat to medium and melt two tablespoons butter then cook shallots and garlic for one to two minutes until fragrant but not browned

Deglaze the pan:

Pour in white wine if using and let it bubble down for one minute scraping up any browned bits from the bottom

Create the sauce:

Add chicken broth lemon zest and juice then let everything simmer for two minutes while you stir

Bring it all together:

Toss the cooked pasta chicken and shrimp back into the pan adding pasta water as needed until the sauce coats each strand nicely

Finish and serve:

Stir in parsley and red pepper flakes then taste and adjust seasoning before serving with extra lemon wedges on the side

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This recipe has become my go to for dinner parties because it looks impressive but comes together so quickly. Last time I made it we sat around the table for hours picking at the last few strands and talking about everything and nothing.

Getting The Perfect Sear

The secret to restaurant quality protein is making sure your pan is properly hot before adding anything and resisting the urge to move the meat around too much. Let it develop that golden crust undisturbed for the best texture and flavor.

Making It Creamier

Two tablespoons of heavy cream added with the broth transforms this into a rich Alfredo style dish. The lemon still cuts through perfectly but the sauce becomes velvety and luxurious.

Wine Pairing & Serving

A crisp Sauvignon Blanc or Pinot Grigio mirrors the bright citrus notes while standing up to the garlic butter. Serve with a simple green salad dressed with vinaigrette to balance the richness.

• Grill some crusty bread to soak up extra sauce
• Keep red pepper flakes on the table for heat lovers
• Serve immediately while the pasta is perfectly coated

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Theres something about this combination that feels like a special occasion even on a random Tuesday. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How do you prevent shrimp from becoming rubbery?

Cook shrimp for only 1-2 minutes per side until the shells turn pink and the flesh becomes opaque. Shrimp continues to cook slightly from residual heat after removed from the skillet, so slightly undercooking is better than overdoing it.

→ Can you make this dish without wine?

Yes, absolutely. The white wine adds depth and acidity, but you can skip it entirely or increase the chicken broth slightly. The lemon juice and zest provide plenty of brightness on their own.

→ What's the best way to achieve al dente pasta?

Follow the package instructions but start checking 1-2 minutes before the recommended time. The pasta should have a slight firmness when bitten. Reserve pasta water before draining, as it helps create a silky sauce when added gradually.

→ Can you substitute the proteins?

Absolutely. Use scallops, mussels, or additional shrimp for the seafood portion. For the chicken, try pork tenderloin or turkey breast cut into similar-sized pieces for even cooking.

→ How should you store and reheat leftovers?

Store in an airtight container for up to two days. Reheat gently on the stovetop over low heat with a splash of pasta water to revive the sauce. Microwaving can make the shrimp and chicken tough.

→ What wine pairs best with this dish?

Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright, lemony flavors beautifully. Choose a wine dry enough that it won't overpower the delicate shrimp and chicken.