Lemon Garlic Shrimp Chicken Pasta

The first time I made this pasta, my kitchen smelled like an Italian restaurant in the best way possible. I was trying to impress a dinner guest who swore they didn't like seafood, and by the end of the meal, they were asking for seconds. The trick, I discovered that evening, is all about timing the garlic just right so it becomes fragrant without burning.

Last summer, I made this for a backyard dinner party and everyone stood around the stove watching the final toss happen. Something about seeing the proteins hit that sizzling butter makes people genuinely excited to eat. My friend Sarah still texts me every few months asking for the recipe because she says it saved her weeknight dinner rut.

Ingredients

• Large shrimp: Fresh or frozen work equally well, just pat them completely dry before cooking for the best sear
• Chicken breast: Cutting into bite sized pieces ensures everything cooks evenly and you get both proteins in every forkful
• Linguine or spaghetti: The long noodles really hold onto that lemon garlic sauce in a way that short pasta just cant
• Garlic: Minced fresh garlic gives you that mellow aromatic base that makes the whole dish sing
• Shallot: Finer and sweeter than onion, it melts into the sauce and adds subtle depth
• Lemon zest and juice: Both are essential because zest gives you bright aromatic oils while juice provides the acid
• Unsalted butter: Using unsalted lets you control the seasoning since youll be adding salt to the proteins
• Olive oil: Prevents the butter from burning over higher heat and adds its own fruity note
• White wine: Dry white wine cuts through the richness and deglazes the pan to release all those flavorful browned bits
• Chicken broth: Creates the body of your sauce without overpowering the delicate seafood flavors
• Fresh parsley: Brings a pop of color and fresh herbal brightness to balance the rich butter
• Red pepper flakes: Optional but wonderful for that gentle warmth that lingers

Instructions

Get your pasta water going first:

Boil a large pot of salted water and cook your pasta until al dente, reserving about half a cup of that starchy pasta 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

Sear the chicken:

Heat a large skillet over medium high with one tablespoon each olive oil and butter, then add chicken pieces and cook about five minutes until browned and fully cooked through

Cook the shrimp:

Add another tablespoon of olive oil to the same skillet and cook shrimp just a minute or two per side until pink and opaque, then transfer to the plate with your chicken

Build the aromatic base:

Lower the heat to medium, add two tablespoons butter, then sauté shallot and garlic for just a minute or two until fragrant but not browned

Create the sauce:

Pour in white wine and let it bubble down for a minute, then add chicken broth, lemon zest, and juice and simmer two minutes

Bring it all together:

Return the chicken and shrimp to the pan along with your cooked pasta and toss everything together, adding pasta water as needed until the sauce coats each strand beautifully

Finish with flair:

Stir in chopped parsley and red pepper flakes, taste and adjust seasoning, then serve with lemon wedges and extra parsley on top

Save Pin

This pasta became my go to anniversary dinner after my husband requested it for our third date. He said watching me cook it was better than any restaurant experience, and honestly, the way the kitchen fills with that lemon garlic aroma is pretty romantic in its own right.

Making It Creamier

Sometimes you just want that luxurious velvety sauce that coats everything like a warm blanket. Adding a splash of heavy cream when you add the broth transforms this from a bright weeknight pasta into something that feels completely indulgent while still keeping those beautiful lemon notes front and center.

Wine Pairing Magic

A crisp Sauvignon Blanc or Pinot Grigio echoes the citrus in the sauce while cutting through the buttery richness. I love serving the same wine in the sauce at the table because it creates this lovely continuity that makes the whole meal feel thoughtfully composed.

Make Ahead Strategy

The busiest cooks I know prep their proteins and aromatics in the morning so dinner becomes an assembly game. You can even cook the pasta earlier and toss it with a little olive oil to prevent sticking, though I find the sauce clings best when everything comes together at the last minute.

• Keep your shrimp and chicken on separate plates after searing so neither overcooks while you make the sauce
• Have your lemon zested and juiced before you start cooking because trying to do it mid sauté is a recipe for burnt garlic
• Warm your serving bowls in the oven for five minutes so the pasta stays piping hot from pan to plate

Save Pin

Theres something deeply satisfying about a surf and turf pasta that makes any Tuesday night feel like a celebration. Enjoy every bite of this one.

Recipe Questions

→ Can I make this pasta ahead of time?

While best enjoyed fresh, you can prepare components ahead. Cook pasta and proteins separately, then store in the refrigerator. Reheat gently with a splash of pasta water or broth to refresh the sauce before serving.

→ What pasta shapes work best?

Linguine and spaghetti are traditional choices that hold the sauce beautifully. However, fettuccine, penne, or rigatoni also work well. Choose shapes with enough surface area to catch the lemon-garlic butter sauce.

→ Can I substitute the white wine?

Absolutely. Replace white wine with additional chicken broth for a non-alcoholic version. You can also use lemon juice or a splash of vinegar for acidity, though the flavor profile will shift slightly.

→ How do I prevent shrimp from overcooking?

Cook shrimp just until they turn pink and opaque, about 1-2 minutes per side. Remove them immediately from the heat—they'll continue cooking slightly from residual heat. Overcooked shrimp become rubbery and tough.

→ Is this suitable for meal prep?

This dish works well for meal prep when stored properly. Divide into airtight containers and refrigerate for up to 3 days. Reheat with a splash of water or broth to loosen the sauce, as pasta tends to absorb moisture when chilled.

→ Can I make it spicy?

The crushed red pepper flakes add gentle heat. For more spice, increase to 1/2 teaspoon or add fresh chili peppers when sautéing the garlic and shallots. You can also serve with extra red pepper flakes at the table.