Lemon Garlic Shrimp Chicken Pasta

The first time I made this pasta, my kitchen smelled like an Italian restaurant that had transported itself into my apartment. My roommate stuck her head in the doorway asking what restaurant I ordered from, and the look on her face when I told her I cooked it myself was priceless.

I made this for a date night once when we were too tired to go out, and it turned the whole evening around. We ended up lingering at the table longer than we would have at any bistro, just talking and going back for seconds.

Ingredients

• 225 g large shrimp: Pat them completely dry before cooking or they will steam instead of getting that gorgeous sear
• 225 g boneless chicken breast: Cut into uniform pieces so everything cooks at the same rate
• 340 g linguine or spaghetti: I prefer linguine here because the flat shape holds onto the sauce better
• 4 cloves garlic: Do not be shy with the garlic, this is a garlic butter situation after all
• 1 small shallot: Shallots give a milder sweeter flavor than onions which lets the lemon shine
• Zest of 1 lemon: Use a microplane and only zest the yellow part, the white pith is bitter
• Juice of 1 lemon: Fresh squeezed makes a huge difference, bottled juice can taste metallic
• 2 tbsp fresh parsley: Add it at the very end to keep it bright and green
• 4 tbsp unsalted butter: Unsalted lets you control the seasoning since we are adding salt elsewhere
• 2 tbsp olive oil: Needed because butter burns at high heat and we are searing proteins
• 60 ml dry white wine: Something you would drink is the rule, leftover Pinot Grigio works beautifully
• 60 ml low-sodium chicken broth: Low sodium is crucial here or the dish can become unpleasantly salty
• 1/2 tsp salt: Plus extra for the pasta water, it should taste like the ocean
• 1/4 tsp black pepper: Freshly cracked makes all the difference in aroma
• 1/4 tsp crushed red pepper flakes: Optional but I love the subtle warmth it adds
• Lemon wedges: For serving because extra acidity at the table wakes everything up
• Extra chopped parsley: Because everything looks better with a little green confetti on top

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook pasta until al dente then reserve that pasta water before draining, the starchy liquid is liquid gold for sauce consistency.

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 first:

Heat 1 tablespoon each of olive oil and butter in a large skillet over medium high heat, add chicken pieces and let them develop a golden brown crust about 4 to 5 minutes before removing to a plate.

Cook the shrimp:

Add another tablespoon of olive oil to the same skillet and cook shrimp just 1 to 2 minutes per side until they turn pink and opaque, then transfer to join the chicken.

Build the aromatic base:

Lower heat to medium, melt remaining butter in the pan and sauté shallot and garlic for just 1 to 2 minutes until fragrant but not brown.

Create the sauce:

Pour in white wine if using and let it bubble down for a minute then add broth, lemon zest and juice and simmer for 2 minutes while it thickens slightly.

Bring it all together:

Return chicken and shrimp to the pan along with cooked pasta and toss everything together, adding pasta water a splash at a time until the sauce coats each strand beautifully.

Finish with fresh elements:

Stir in parsley and red pepper flakes, taste and adjust seasoning then serve immediately while everything is steaming hot.

Save

This has become my go to when friends come over for dinner because it looks impressive but comes together quickly enough that I am not stuck in the kitchen missing all the conversation.

Make It Creamier

Sometimes I stir in 2 tablespoons of heavy cream with the broth which transforms the sauce into something luxurious and velvety. It is not traditional but it creates this restaurant style coating that people go crazy for.

Wine Pairing Wisdom

A chilled Sauvignon Blanc cuts through the richness perfectly while echoing the citrus notes already in the dish. The acidity keeps each bite feeling fresh even with all that buttery goodness happening.

Timing Your Success

The trick is having everything prepped before you start cooking because once the heat is on things move fast. I chop my shallots and garlic, measure my liquids, and zest my lemon into a little bowl so I am not scrambling at the stove.

• Set all your ingredients out in little bowls before turning on any heat
• Start your pasta water before anything else since it takes the longest
• Warm your plates in the oven so the pasta stays hot longer

Save

Serve this with a simple green salad dressed with nothing but olive oil and lemon juice, and you have a dinner that makes people feel taken care of in the best possible way.

Recipe FAQs

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat dry before cooking to ensure proper searing and prevent excess moisture in the sauce.

→ What pasta works best?

Linguine and spaghetti are ideal as the sauce clings well to long strands, though penne or fettuccine work perfectly if preferred.

→ Can I make this without wine?

Absolutely—simply substitute additional chicken broth or skip this ingredient. The lemon provides plenty of acidity and brightness.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of pasta water to revive the sauce.

→ Can I use only shrimp or chicken?

Yes, double the amount of either protein for a single-protein version. Adjust cooking time accordingly.

→ How can I make the sauce creamier?

Stir in 2 tablespoons of heavy cream or half-and-half when adding the broth for a richer, velvety finish.