# What You'll Need:
→ Proteins
01 - 1/2 pound large shrimp, peeled and deveined
02 - 1/2 pound boneless skinless chicken breast, cut into bite-sized pieces
→ Pasta
03 - 12 ounces 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 extra 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 - Cook pasta in a large pot of salted boiling water until al dente. 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 and cook 4–5 minutes until browned and cooked through. Remove to a plate.
04 - Add remaining 1 tablespoon olive oil to the skillet. Cook shrimp 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 - Pour in white wine if using and reduce for 1 minute. Add chicken broth, lemon zest, and juice. Simmer for 2 minutes.
07 - Return chicken and shrimp to the pan along with cooked pasta. Toss everything together, adding reserved pasta water as needed for sauce consistency.
08 - Stir in parsley and red pepper flakes. Adjust seasoning with additional salt and pepper to taste.
09 - Plate hot pasta garnished with lemon wedges and extra chopped parsley.
