Lemon Garlic Shrimp & Chicken Pasta (Printable)

Vibrant surf-and-turf pasta with tender chicken, succulent shrimp, and zesty lemon-garlic butter sauce.

# What You'll Need:

→ Proteins

01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

03 - 12 oz 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 more 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 Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp and chicken dry with paper towels. Season both with salt and pepper.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken pieces and cook for 4-5 minutes until browned and cooked through. Transfer to a plate.
04 - Add 1 tablespoon olive oil to the same skillet. Add shrimp and cook 1-2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Reduce heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1-2 minutes until fragrant.
06 - Deglaze with white wine if using and let reduce for 1 minute. Add chicken broth, lemon zest, and lemon juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the pan along with cooked pasta. Toss to coat, adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir in chopped parsley and red pepper flakes if desired. Adjust seasoning to taste with salt and pepper.
09 - Divide pasta among serving bowls. Garnish with lemon wedges and additional fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • The way lemon cuts through the rich butter sauce makes each bite feel bright and alive
  • You get tender shrimp AND juicy chicken in every forkfulno choosing favorites
  • It comes together faster than delivery would arrive, but tastes like restaurant quality
02 -
  • Overcooked shrimp turns rubbery faster than you'd expectwhen they're pink and opaque, they're done
  • That pasta water isn't optional, it's the ingredient that transforms melted butter into restaurant-style sauce
  • Lemon juice loses its bright pop if added too early, so save it for the sauce-building step
03 -
  • Room temperature shrimp and chicken cook more evenly, so take them out of the fridge 15 minutes before starting
  • If your sauce feels too tight, add pasta water a tablespoon at a time until it flows like silk
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