Lemon Garlic Shrimp & Chicken Pasta

The steam curling up from our tiny apartment kitchen carried this incredible garlic-citrus perfume that had my roommate poking her head in, asking what magic I was conjuring up. I'd been craving something that felt special enough for a Friday night but wouldn't keep me standing at the stove for hours. This pasta became that perfect in-between dishfancy enough for company, quick enough for a Tuesday, and absolutely loaded with the kind of flavors that make you lean in closer to your plate.

I first made this on a particularly gray February evening when we needed something to lift our spirits. My partner took one bite, eyes went wide, and immediately asked if this could become a regular rotation. Now it's the dish I make when friends come over and I want to impress without disappearing into the kitchen all night.

Ingredients

• 225 g large shrimp: Peeled and deveined saves precious cooking time and lets the sauce cling to every curve
• 225 g boneless chicken breast: Cut into uniform pieces so everything cooks at the same pace
• 340 g linguine or spaghetti: Long strands catch the sauce beautifully, but don't stress over shape
• 4 cloves garlic: Minced fresh, never jarred, because that punchy aroma is half the magic here
• 1 small shallot: Finely chopped adds a subtle sweetness that balances the lemon's brightness
• Zest and juice of 1 lemon: Both parts are nonnegotiablezest for fragrance, juice for that tangy pop
• 2 tbsp fresh parsley: Chopped adds freshness and makes everything look restaurant-polished
• 4 tbsp unsalted butter: Divided use lets you build layers of flavor without overwhelming richness
• 2 tbsp olive oil: Helps prevent butter from burning and adds its own lovely fruitiness
• 60 ml dry white wine: Optional, but honestly worth it for the depth it brings to the sauce
• 60 ml chicken broth: Low sodium keeps you in control of the final seasoning
• 1/2 tsp salt and 1/4 tsp black pepper: Season the proteins generously before they hit the heat
• 1/4 tsp crushed red pepper flakes: Optional, but that tiny hum of heat makes everything sing

Instructions

Cook your pasta to perfect al dente:

Boil those noodles in generously salted water until they've got just a tiny bite left in the center, then scoop out that liquid goldpasta waterbefore draining. Trust me, that starchy water is the secret to silky sauce.

Prep your proteins for success:

Pat both shrimp and chicken completely dry with paper towels, then give them a generous seasoning of salt and pepper. Dry meat sears better, and that golden crust is where the flavor lives.

Sear the chicken first:

In a large skillet over medium-high heat, warm 1 tablespoon olive oil with 1 tablespoon butter until shimmering. Add chicken pieces in a single layerlet them sizzle undisturbed for 4 to 5 minutes until they've developed a beautiful golden brown crust and are cooked through.

Give the shrimp their moment:

Same skillet, another tablespoon of olive oil, then add those shrimp in a single layer. They need just 1 to 2 minutes per sidewatch for them to turn pink and opaque, then immediately join the chicken on that waiting plate.

Build your aromatic base:

Drop the heat to medium, add the remaining 2 tablespoons butter to the skillet, and let it melt into a fragrant pool. Toss in shallot and garlic, stirring constantly for just 1 to 2 minutes until they're softened and perfuming the entire kitchen.

Create the sauce:

Pour in that white wine if you're using it, letting it bubble up and reduce by half for about a minute. Add chicken broth, all that bright lemon zest, and the juice, then let everything simmer together for 2 minutes as the flavors meld.

Bring it all together:

Welcome back the chicken and shrimp to the party, add your cooked pasta, and toss everything with enthusiasm. Drizzle in that reserved pasta water a little at a time until the sauce coats each strand in glossy perfection.

Finish with flair:

Stir in fresh parsley and those red pepper flakes, then taste and adjust seasoning. Sometimes it needs another pinch of salt or an extra squeeze of lemonlet your palate guide you.

Plate it beautifully:

Serve immediately while everything's steaming and fragrant, with lemon wedges on the side and an extra scatter of parsley because you made something gorgeous.

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My aunt taught me that the best dinner parties happen in the kitchen, not at the table, and this pasta is proof. Everyone ends up gathered around the stove, stealing shrimp while I toss the noodles, glasses of wine in hand, laughter bouncing off the cabinets. That's when food becomes more than nourishmentit becomes the memory itself.

Timing Your Kitchen Dance

I learned through trial and error that starting the pasta water firsteverything else hinges on those noodles being ready when the sauce hits its peak moment. Get your proteins prepped and seasoned before you turn on any heat, because once cooking starts, things move fast. Mise en place isn't just restaurant fancy talk, it's the difference between dancing through dinner prep and frantically scrambling.

Making It Your Own

Sometimes I swap in spinach or cherry tomatoes that need using up, tossing them in right after the garlic softens so they wilt into the sauce. A splash of heavy cream creates this gorgeous velvety version I make for date nights, while extra red pepper flakes transforms it into the comfort food I crave when rain's been drumming against the windows all day. The framework stays solid, but the details are yours to play with.

Serving Suggestions That Elevate

A crisp green salad with vinaigrette cuts through the richness beautifully, and crusty garlic bread is practically mandatory for sopping up every last drop of that lemon-garlic butter. If you're feeling fancy, a simple arugula salad with shaved Parmesan adds a peppery contrast that makes the whole plate sing.

• Don't forget extra lemon wedges at the tablesome guests love that final bright hit
• A sprinkle of grated Parmesan over each bowl adds a savory finish
• Cold white wine isn't just for cooking, it's the perfect partner for this pasta

Save

There's something deeply satisfying about a dish that looks impressive but comes together with this much ease. Enjoy those moments around the table, where good food and even better company remind you why cooking matters.

Recipe FAQ

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp for just 1-2 minutes per side over medium-high heat until they turn pink and opaque. Don't overcook, as shrimp continue to cook slightly from residual heat after being removed from the skillet. Patting them dry before cooking helps them brown better and cook more evenly.

→ Can I prepare this dish ahead of time?

You can prep ingredients in advance by peeling shrimp, cutting chicken, mincing garlic, and zesting the lemon several hours ahead. Store in separate containers in the refrigerator. However, cook the pasta and proteins fresh for best texture and flavor. The completed dish is best served immediately, though leftovers can be refrigerated for up to 2 days and reheated gently.

→ What can I substitute for white wine?

Replace white wine with additional chicken broth or fresh lemon juice for acidity without alcohol. Dry vermouth is another option. If using a substitute, maintain the same 60 ml quantity to balance the sauce's flavor profile without altering cooking times.

→ How do I achieve the right sauce consistency?

The reserved pasta water is key to creating a silky sauce that clings to the noodles. Add it gradually while tossing, starting with a small amount and increasing as needed. The starch in pasta water emulsifies with the butter and lemon juice, creating a luxurious coating without breaking the sauce.

→ Is this dish gluten-free friendly?

Yes, simply use gluten-free pasta in place of traditional linguine or spaghetti. The rest of the ingredients are naturally gluten-free. Always verify that your chicken broth and other packaged ingredients are labeled gluten-free to avoid cross-contamination.

→ What wine pairs best with this dish?

A chilled Sauvignon Blanc or Pinot Grigio complements the bright, lemony flavors beautifully. These crisp white wines cut through the richness of the butter sauce while enhancing the citrus notes. Avoid heavy reds, which would overpower the delicate seafood and chicken.