Lemon Garlic Shrimp Chicken Pasta

The first time I made this pasta, my kitchen smelled like an Italian restaurant during dinner rush. I had friends coming over on a Tuesday night and wanted something impressive but doable after work. The moment the garlic hit the butter, I knew I was onto something special.

Last month my sister came over after a rough week at work, and this pasta was exactly what she needed. She took her first bite, closed her eyes, and said this was the kind of meal that makes everything better. Now whenever she visits, this is what she requests.

Ingredients

• Large shrimp: Fresh or frozen works, but thaw completely and pat them dry to get a nice sear instead of steaming in the pan
• Chicken breast: Cutting it into bite sized pieces ensures everything cooks evenly and you get protein in every forkful
• Linguine or spaghetti: The thin strands really grab onto that buttery lemon sauce, though fettuccine works beautifully too
• Garlic cloves: Do not skip mincing these fresh, the jarred stuff just does not give you that punchy aromatic kick
• Shallot: More subtle than onion and adds this gentle sweetness that balances the bright lemon perfectly
• Lemon zest and juice: Use a microplane if you have one, you want just the yellow zest, none of the bitter white pith underneath
• Fresh parsley: Flat leaf parsley has better flavor, and adding it at the end keeps everything tasting fresh and bright
• Unsalted butter: Using unsalted lets you control the seasoning, and dividing it means you get fresh butter flavor in multiple steps
• Olive oil: Extra virgin adds a nice fruity base note and has a higher smoke point than butter alone
• Dry white wine: Something decent that you would drink works best, though chicken broth makes a fine substitute
• Chicken broth: Low sodium is crucial here since you will be reducing it down and concentrating flavors
• Salt and black pepper: Season your proteins generously before cooking, it makes all the difference in the final dish
• Crushed red pepper flakes: Just a whisper of heat that wakes up your palate without overwhelming the delicate seafood

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil, cook the pasta until al dente, then remember to reserve that half cup of starchy pasta water before draining. It is liquid gold for bringing your sauce together.

Prep your proteins properly:

Pat both shrimp and chicken thoroughly dry with paper towels, then season them well with salt and pepper on all sides. This step prevents steaming and helps you get that gorgeous golden brown sear.

Sear the chicken first:

Heat one tablespoon each of olive oil and butter in a large skillet over medium high heat, add the chicken pieces, and let them cook undisturbed for about 4 minutes. You want a nice crust before flipping.

Cook the shrimp next:

In the same skillet, add another tablespoon of olive oil and cook the shrimp just 1 to 2 minutes per side until pink and opaque. Do not overcook them or they will turn rubbery and tough.

Build your aromatic base:

Lower the heat to medium and melt the remaining butter, then sauté the shallot and garlic for just 1 to 2 minutes. Watch closely because garlic can go from fragrant to burnt in seconds.

Create the sauce:

Pour in the white wine and let it bubble down for a minute, then add the broth, lemon zest, and juice. Let everything simmer together for about 2 minutes while the flavors meld.

Bring it all together:

Add the chicken, shrimp, and cooked pasta back into the skillet, tossing everything to coat in that gorgeous lemon butter sauce. Add pasta water a little at a time if it needs loosening.

Finish with fresh herbs:

Stir in the parsley and red pepper flakes, taste everything, and adjust the seasoning as needed. Sometimes it needs just a pinch more salt or squeeze of lemon.

Plate it beautifully:

Serve the pasta hot in warm bowls, topped with lemon wedges and an extra sprinkle of fresh parsley for that restaurant quality finish.

Save

This pasta has become my go to for celebrating small victories. Last week I finished a big project and made it for myself on a Tuesday night, sitting at the counter with a glass of wine and feeling absolutely content.

Make It Ahead

You can chop all your vegetables and proteins up to a day in advance, storing them separately in the refrigerator. Just keep the shrimp and chicken in different containers to avoid cross contamination. The sauce comes together so quickly that this little bit of prep makes the actual cooking feel effortless.

Wine Pairing

A crisp Sauvignon Blanc cuts through the rich butter sauce while echoing the lemon notes, though a Pinot Grigio works beautifully too. If you prefer red, go for something light like a Pinot Noir that will not overpower the delicate seafood flavors.

Serving Suggestions

A simple green salad with a vinaigrette helps cut the richness of the buttery sauce. Crusty bread is practically mandatory for soaking up every last drop of that lemon garlic sauce at the bottom of the bowl.

• Roasted asparagus or broccolini would be lovely on the side
• A light arugula salad with shaved parmesan balances the pasta perfectly
• Keep things simple and just focus on that beautiful loaf of bread

Save

There is something so satisfying about a recipe that looks fancy but comes together on a weeknight. This pasta has saved more dinner plans than I can count.

Recipe Questions & Answers

→ Can I make this pasta ahead of time?

Prepare proteins and sauce components up to a day in advance, storing them separately. Cook pasta fresh and toss everything together just before serving for best texture and flavor.

→ What pasta shapes work best?

Linguine and spaghetti capture sauce beautifully, but fettuccine, penne, or bow ties also work well. Choose pasta with enough surface area to hold the lemon-garlic butter sauce.

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp just until pink and opaque—about 1-2 minutes per side. Remove immediately from heat to prevent overcooking. They'll finish cooking when returned to the pan with pasta.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat thoroughly dry before seasoning and cooking to ensure proper searing.

→ What wine substitutes work in this dish?

Replace white wine with additional chicken broth, seafood broth, or a splash of lemon juice mixed with water. The dish remains delicious without alcohol while maintaining bright flavors.

→ How can I make this dish lighter?

Reduce butter to 2 tablespoons and use more olive oil. Skip the cream addition or substitute with Greek yogurt. Increase vegetables like spinach or cherry tomatoes for bulk without extra calories.