# What You Need:
→ Proteins
01 - 8 ounces large shrimp, peeled and deveined
02 - 8 ounces 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 more 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 Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat shrimp and chicken dry. Season both with salt and pepper.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the chicken and cook for 4 to 5 minutes until browned and cooked through. Remove to a plate.
04 - In the same skillet, add another 1 tablespoon olive oil. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to the plate with chicken.
05 - Lower heat to medium. Add 2 tablespoons butter to the skillet. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
06 - Deglaze with white wine if using and let it 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 to coat, adding reserved pasta water as needed for desired consistency.
08 - Stir in parsley and red pepper flakes. Adjust seasoning to taste.
09 - Serve hot, garnished with lemon wedges and extra parsley.
