Lemon Garlic Shrimp Chicken Pasta (Printable)

Vibrant surf-and-turf pasta with zesty lemon-garlic butter sauce

# What You’ll Need:

→ Proteins

01 - 1/2 pound large shrimp, peeled and deveined
02 - 1/2 pound boneless skinless chicken breast, cut into bite-sized pieces

→ Pasta

03 - 12 ounces 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 extra 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

# How To Make It:

01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
02 - Pat both shrimp and chicken completely dry with paper towels. Season evenly with salt and pepper on all sides.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the seasoned chicken pieces and cook for 4 to 5 minutes until well-browned and cooked through. Remove to a clean plate.
04 - In the same skillet, add the remaining 1 tablespoon olive oil. Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque throughout. Transfer to the plate with the chicken.
05 - Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Sauté the shallot and garlic for 1 to 2 minutes until fragrant but not browned.
06 - Pour in the white wine if using and let it bubble for 1 minute until reduced. Add the chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes to allow flavors to meld.
07 - Return the cooked chicken and shrimp to the skillet along with the drained pasta. Toss everything together to coat evenly, adding the reserved pasta water as needed to achieve a silky consistency.
08 - Stir in the chopped parsley and red pepper flakes. Taste and adjust salt and pepper as needed.
09 - Transfer to serving plates or a large platter. Garnish with fresh lemon wedges and additional chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of tender shrimp and savory chicken creates a restaurant quality meal without the restaurant price tag
  • That lemon garlic butter sauce is the kind of thing youll want to spoon over everything
  • It comes together in under an hour but tastes like you spent all day cooking
02 -
  • Overcooked rubbery shrimp happens in seconds, so pull them the moment they turn pink and opaque
  • The pasta water is your secret weapon for transforming a loose sauce into something silky and coating
  • Let your pan get properly hot before adding proteins or youll end up steaming instead of searing
03 -
  • Patting proteins dry is not optional if you want that gorgeous golden sear instead of steamed gray meat
  • Room temperature shrimp cook more evenly than cold ones, so let them sit out for fifteen minutes before cooking
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