Lemon Garlic Shrimp & Chicken

The first time I made this pasta was on a Tuesday that felt like a celebration. My husband had just landed a new job, and I wanted something that felt special but didn't require hours in the kitchen. The way the shrimp and chicken play together in that lemon butter sauce made it feel like we were dining at our favorite Italian spot, minus the reservation and the dress code.

Last summer, my sister came over for what was supposed to be a quick dinner catch-up. She ended up sitting at my counter for three hours, picking at the leftovers in the pan while we talked. That conversation, hovering over the stove with forks in hand, is now one of my favorite kitchen memories.

Ingredients

• 225 g large shrimp: Fresh is best here, but frozen and thawed works beautifully if you pat them really dry before cooking
• 225 g boneless chicken breast: Cut into uniform pieces so everything cooks at the same pace
• 340 g linguine or spaghetti: The long strands catch all that gorgeous lemon butter sauce
• 4 cloves garlic: Freshly minced releases more oils than pre-minced stuff from a jar
• 1 small shallot: Adds a mild sweetness that plays so well with the bright lemon
• Zest and juice of 1 lemon: Both parts matter, the zest brings perfume while the juice brings tang
• 2 tbsp fresh parsley: Adds a fresh pop of color and a grassy brightness at the end
• 4 tbsp unsalted butter: Gives the sauce that luxurious body and rich finish
• 2 tbsp olive oil: Helps prevent the butter from burning at higher cooking temps
• 60 ml dry white wine: Optional, but it adds depth and acidity that makes the sauce sing
• 60 ml chicken broth: Creates the base of your silky sauce
• Salt and black pepper: Season generously at every stage for layers of flavor
• 1/4 tsp red pepper flakes: Just a whisper of heat to wake up the palate

Instructions

Cook your pasta:

Drop that linguine into a big pot of salted boiling water until it's just al dente, then scoop out about half a cup of the cooking water before draining. This starchy liquid is liquid gold for bringing your sauce together later.

Season the proteins:

Pat both the shrimp and chicken completely dry with paper towels, then sprinkle them generously with salt and pepper. This step is worth taking your time with, as a dry surface equals better browning.

Start with chicken:

Heat one tablespoon each of butter and olive oil in your largest skillet over medium high heat. Add the chicken pieces in a single layer and let them get golden and cooked through, about 4 to 5 minutes. Transfer them to a plate so they don't overcook.

Sear the shrimp:

Add another tablespoon of olive oil to the same skillet. When it shimmers, toss in the shrimp and cook them quickly, just 1 to 2 minutes per side until they turn pink and opaque. Join them with the chicken on that waiting plate.

Build the sauce base:

Turn the heat down to medium and melt the remaining two tablespoons of butter. Add the shallot and garlic, stirring constantly for just 1 to 2 minutes until fragrant. You want them soft and aromatic, not browned or bitter.

Add the liquids:

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

Bring it all together:

Toss the chicken, shrimp, and cooked pasta into the skillet. Gently fold everything together, adding that reserved pasta water a splash at a time until the sauce coats each strand beautifully.

Finish with herbs:

Stir in the chopped parsley and red pepper flakes right at the end. Taste everything and adjust the seasoning if needed, then serve immediately with extra lemon wedges on the side.

Pin It

My friend's seven year old, who usually picks out anything green, asked for seconds and then requested this for his birthday dinner. There's something about this combination that just makes people happy in their bones.

Making It Ahead

You can prep everything up to the final toss. Cut the chicken and shrimp, mince your garlic and shallot, zest and juice your lemon. Keep everything in separate containers in the fridge. When you're ready to eat, the actual cooking happens in about 15 minutes. This has saved me more than once when unexpected guests show up.

Wine Pairing

A crisp Sauvignon Blanc or Pinot Grigio mirrors the bright lemon notes while cutting through the butter. If you prefer red, look for something light and acidic like a Pinot Noir. The wine you cook with doesn't need to be expensive, but it should be something you'd happily drink from a glass.

Leftovers That Actually Work

This pasta reheats surprisingly well if you avoid the microwave. Place it in a skillet over medium low heat with a splash of water or broth, gently tossing until warmed through. The sauce will come back together and taste almost as good as the first night. Sometimes I think the flavors have even melded more overnight.

• Store in an airtight container for up to two days
• Never reheat shrimp on high heat or they'll turn rubbery
• A squeeze of fresh lemon brightens up leftover portions

Pin It

Twirl those first bites slowly and savor every strand. This is the kind of dinner that turns a regular evening into something worth remembering.

Questions & Answers

→ Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely and pat them dry before cooking. Excess moisture prevents proper searing, so thorough drying ensures they develop nice color and texture in the pan.

→ What pasta shapes work best besides linguine?

Fettuccine, angel hair, or penne all work well. Long strands capture sauce beautifully, while shorter shapes like penne make the dish easier to serve and eat. Choose based on preference.

→ Can I make this dish without wine?

Absolutely. Simply replace the white wine with additional chicken broth. The lemon provides enough acidity to balance the rich butter, so the flavor remains bright and satisfying without the wine.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque—about 1-2 minutes per side. Overcooking makes them tough and rubbery. Remove them promptly once cooked through, then reheat gently when combining with pasta.

→ Can I prepare components ahead of time?

You can chop vegetables, portion proteins, and measure ingredients several hours ahead. However, cook the pasta and proteins just before serving for best texture and flavor. The sauce comes together quickly, making this ideal for fresh preparation.

→ What sides pair well with this pasta?

A crisp green salad with vinaigrette balances the richness. Roasted vegetables like asparagus or broccoli add color and nutrition. Garlic bread or crusty Italian bread helps soak up the flavorful sauce.