Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta, my kitchen filled with such incredible aromas that my roommate actually abandoned her study session to investigate. We ended up eating straight from the skillet, standing at the counter, both too impatient to bother with proper plates. Now it is our go-to when we want something that feels fancy but comes together quickly.

Last summer, I made this for a small dinner party and watched my friend who claims she does not like seafood go back for thirds. She admitted the way the shrimp absorbed all that garlicky lemon flavor completely won her over. Since then, she has requested this for every birthday celebration.

Ingredients

• 225 g large shrimp: Fresh shrimp gives the best texture, but frozen works in a pinch as long as you thaw them completely and pat them very dry
• 225 g boneless chicken breast: Cutting the chicken into uniform pieces ensures everything cooks evenly and nobody ends up with dry chunks
• 340 g linguine or spaghetti: Long pasta strands really hold onto that gorgeous sauce, plus they twirl beautifully on your fork
• 4 cloves garlic: Do not skimp here because the garlic forms the backbone of the entire flavor profile
• 1 small shallot: Shallots give a milder, sweeter flavor than onions and melt into the sauce beautifully
• 1 lemon: Both the zest and juice are essential for that bright, acidic note that cuts through the rich butter
• 2 tbsp fresh parsley: Add this at the very end to maintain its fresh flavor and vibrant green color
• 4 tbsp unsalted butter: Using unsalted butter lets you control the salt level precisely
• 2 tbsp olive oil: This has a higher smoke point than butter, protecting the garlic from burning
• 60 ml dry white wine: The wine adds depth and acidity, but you can substitute extra broth if needed
• 60 ml low-sodium chicken broth: Low-sodium is crucial here because the dish already contains salted pasta water and seasoning
• 1/2 tsp salt and 1/4 tsp black pepper: Season the proteins generously before cooking, then taste and adjust at the end

Instructions

Get your pasta water going first:

Start a large pot of salted water boiling immediately because pasta water needs to be properly salted like the sea

Cook the pasta:

Cook the linguine until al dente, then reserve that precious pasta water before draining because the starchy liquid helps bind everything together

Prep your proteins:

Pat both shrimp and chicken completely dry with paper towels because moisture prevents proper browning and leads to steamed, rubbery meat

Season everything early:

Sprinkle salt and pepper over both proteins before they hit the pan for deeper flavor penetration

Sear the chicken:

Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat, then add chicken pieces and let them develop a golden crust without moving them too much

Cook the shrimp:

Add another tablespoon of olive oil to the same pan and cook shrimp just until they turn pink and curl, which takes only 1 to 2 minutes per side maximum

Build the aromatic base:

Lower the heat to medium, melt the remaining butter, and sauté shallot and garlic until your kitchen smells absolutely incredible but before the garlic can turn bitter

Create the sauce base:

Pour in the wine and let it bubble away for a minute to cook off the alcohol, then add broth, lemon zest, and juice and let everything simmer together

Bring it all together:

Toss the chicken, shrimp, and pasta back into the pan, adding splashes of that reserved pasta water until the sauce clings to every strand

Finish with fresh elements:

Stir in parsley and red pepper flakes, then taste and adjust the seasoning before serving with those lemon wedges on the side

Save

My mother taught me that the difference between home cooking and restaurant quality often comes down to proper seasoning at every stage, not just at the end. This recipe was the first one where I really understood what she meant, and now I season as I go without even thinking about it.

Perfecting The Texture

The key to restaurant-style pasta at home is finishing the dish in the sauce rather than just pouring sauce over cooked pasta. Those couple of minutes tossing everything together let the flavors meld and the starch from the pasta helps thicken the sauce naturally.

Making It Your Own

Once you have made this a few times, you will start to understand how to adjust it to your taste. Some nights I want more garlic, other times I amp up the lemon juice, and occasionally I add a splash of cream at the very end for richness.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness of the pasta perfectly, and some crusty garlic bread is never a bad idea for soaking up any extra sauce. The wine you cook with also makes an excellent pairing glass.

• Grate some fresh Parmesan over the top if you want extra savory depth
• Add steamed broccoli or asparagus to the pan during the final toss for more vegetables
• Keep extra lemon wedges handy because some guests love an extra squeeze

Save

There is something deeply satisfying about a dish that looks impressive but comes together in under an hour on a busy weeknight.

Recipe Q&A

→ Can I use frozen shrimp and chicken?

Yes, frozen proteins work well. Thaw shrimp and chicken completely and pat dry before cooking to ensure proper browning and even cooking throughout.

→ What pasta works best for this dish?

Linguine and spaghetti are ideal for holding the sauce. You can also use fettuccine or pappardelle. Gluten-free pasta is a suitable substitute if needed.

→ Can I make this dairy-free?

Substitute butter with olive oil or dairy-free butter alternative. The dish will be lighter but still delicious. Skip the cream option mentioned in the notes.

→ How do I prevent rubbery shrimp?

Cook shrimp quickly over medium-high heat for just 1-2 minutes per side until pink and opaque. Overcooked shrimp becomes tough, so timing is essential.

→ What wine pairs well with this dish?

Serve with chilled Sauvignon Blanc or Pinot Grigio. These crisp white wines complement the bright lemon flavors and delicate seafood beautifully.

→ Can I make this ahead?

Cook the pasta and proteins separately ahead of time. Combine just before serving with the sauce warmed through. This ensures the best texture and prevents mushy pasta.