Lemon Garlic Shrimp & Chicken Pasta

My friend Marco showed me this trick years ago when we were crammed into his tiny apartment kitchen, arguing over who got to stir the pot. The way the lemon hits the hot garlic at just the right moment still sends that bright, zingy aroma through my entire kitchen. Now it is the go-to meal I make when I want something that feels fancy but comes together in the time it takes to boil water.

Last winter I made this for my sister when she was visiting, and she literally stopped talking mid-sentence to ask what was in the sauce. The combination of tender shrimp, juicy chicken, and that bright lemon-garlic butter clinging to every strand of pasta is something people remember. I have learned to always make extra because someone inevitably asks for seconds.

Ingredients

• Large shrimp: Fresh or thawed perfectly, these cook in minutes so keep a close eye on them
• Chicken breast: Cut into even pieces so everything cooks at the same rate
• Linguine or spaghetti: The long strands catch every drop of that garlic butter sauce
• Garlic cloves: Freshly minced releases more flavor than the pre-chopped stuff
• Shallot: Milder than onion and adds a subtle sweetness that balances the lemon
• Lemon zest and juice: Use a microplane for the finest zest and avoid the bitter white pith
• Fresh parsley: Adds a pop of color and fresh contrast to the rich butter
• Butter and olive oil: The combination prevents burning while building that velvety sauce base
• Dry white wine: Optional but adds depth, any drinkable wine works wonderfully
• Chicken broth: Low-sodium lets you control the seasoning level
• Salt and black pepper: Season both proteins generously before they hit the pan
• Red pepper flakes: Just a hint adds warmth without overwhelming the delicate flavors

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook pasta until al dente, then reserve that starchy pasta water before draining.

Prep your proteins:

Pat both shrimp and chicken completely dry with paper towels, then season generously with salt and pepper on all sides.

Sear the chicken:

Heat olive oil and butter in a large skillet over medium-high heat, add chicken pieces, and let them develop a golden brown crust before flipping.

Cook the shrimp:

In the same hot skillet, add another splash of oil and cook shrimp just until they turn pink and curl slightly, about a minute per side.

Build the sauce base:

Reduce heat to medium, melt the remaining butter, and sauté shallot and garlic until fragrant but not browned.

Deglaze the pan:

Pour in the white wine and let it bubble away for a minute, then add broth, lemon zest, and juice to create your sauce.

Bring it all together:

Return both proteins to the pan, add the cooked pasta, and toss everything together, adding pasta water as needed.

Finish with fresh touches:

Stir in chopped parsley and red pepper flakes, taste for seasoning, then serve immediately with those lemon wedges on the side.

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This pasta has become my default when friends say they are coming over for dinner and I have not planned anything elaborate. The way everyone leans in over their bowls, taking that first bite and making satisfied noises, reminds me why I love cooking for people.

Making It Your Own

I have discovered that adding a splash of heavy cream with the broth transforms this into an incredibly decadent version. The sauce becomes velvety and clings to the pasta in the most luxurious way.

Perfect Wine Pairings

A chilled Sauvignon Blanc or crisp Pinot Grigio cuts through the butter while complementing the bright lemon notes. The wine you cook with does not need to be expensive, but it should be something you would happily drink.

Timing Everything Right

The trick is having your pasta finish cooking right as your sauce comes together. I start boiling water before I even prep the proteins, which gives me the perfect rhythm of cooking, draining, and tossing everything while hot.

• Keep all ingredients prepped and near the stove before you start cooking
• Warm your serving bowls in the oven so the pasta stays hot longer
• Have everything on the table before you start the final toss

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This pasta proves that some of the best meals come from simple ingredients treated with care and attention. There is something magical about watching a dish come together that makes your whole kitchen smell like an Italian restaurant.

Frequently Asked Recipe Questions

→ Can I prepare this dish ahead of time?

Cook the pasta and proteins separately, then store them in the refrigerator. Prepare the sauce fresh just before serving to maintain the bright lemon flavor and proper consistency. Reheat gently before combining all components.

→ What's the best way to avoid overcooked shrimp?

Pat the shrimp dry before cooking and watch them carefully. They'll turn pink and opaque in just 1-2 minutes per side. Overcooked shrimp becomes rubbery, so remove them from heat as soon as they change color.

→ Can I use frozen shrimp or chicken?

Yes, but thaw both thoroughly and pat completely dry before cooking. Excess moisture prevents proper browning and can make the proteins tough. Allow extra time for thawing in the refrigerator.

→ What wine pairs best with this dish?

Serve alongside a chilled Sauvignon Blanc or Pinot Grigio. The acidity complements the lemon-garlic sauce beautifully. If you don't drink wine, a dry vermouth works well in the sauce as a substitute.

→ How do I achieve the right sauce consistency?

Reserve pasta water before draining—it contains starch that helps emulsify and thicken the sauce. Add it gradually while tossing the pasta until you reach your desired consistency. The sauce should coat the noodles without pooling excessively.

→ Are there dairy-free alternatives for the butter?

Substitute with olive oil or a dairy-free butter alternative in equal amounts. The flavor will differ slightly, but the dish remains delicious. Use high-quality olive oil for the best results if going this route.