# What You’ll Need:
→ Proteins
01 - 1/2 lb large shrimp, peeled and deveined
02 - 1/2 lb 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 tbsp fresh parsley, chopped
→ Sauce & Fats
09 - 4 tbsp unsalted butter, divided
10 - 2 tbsp olive oil
11 - 1/4 cup dry white wine (optional)
12 - 1/4 cup low-sodium chicken broth
→ Seasonings
13 - 1/2 tsp salt, plus more for pasta water
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp 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 boil. Cook pasta until al dente following package directions. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp and chicken dry with paper towels. Season both generously with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and cook 4-5 minutes until browned and cooked through. Transfer to a plate.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Cook shrimp 1-2 minutes per side until pink and opaque. Remove and add to the plate with chicken.
05 - Reduce heat to medium. Melt remaining 2 tablespoons butter in the skillet. Sauté shallot and garlic 1-2 minutes until fragrant, being careful not to burn.
06 - Deglaze pan with white wine and simmer 1 minute until reduced. Stir in chicken broth, lemon zest, and lemon juice. Simmer 2 minutes.
07 - Return chicken and shrimp to skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed for sauce consistency. Stir in parsley and red pepper flakes. Adjust seasoning. Serve hot garnished with lemon wedges and additional parsley.
