Lemon Garlic Shrimp & Chicken Pasta

The first time I made this pasta, I was trying to impress a dinner guest who claimed they didnt like seafood. One bite of that lemon-garlic sauce coating perfectly cooked shrimp and they asked for seconds. Now its my go-to when I want something that feels fancy but comes together in under an hour.

Last winter my neighbor smelled the garlic butter wafting through our shared wall and knocked on my door with a bottle of white wine. We ended up eating this standing up in my kitchen laughing about how the simplest meals create the best memories.

Ingredients

• Large shrimp: Fresh shrimp transforms this dish so skip the frozen bag if you can find them at the counter
• Chicken breast: Cutting it into bite-sized pieces helps it cook at the same speed as the shrimp
• Linguine or spaghetti: The thin strands let that lemon butter sauce coat every single bite
• Garlic cloves: Freshly minced garlic releases way more flavor than the pre-chopped stuff in jars
• Lemon: Both zest and juice are essential for that bright acidic punch that cuts through the butter
• Unsalted butter: Using unsalted lets you control exactly how salty the final dish becomes
• White wine: Even a cheap bottle adds depth and complexity but broth works just fine too
• Fresh parsley: Dont skip this it adds a fresh pop of color and flavor that balances the richness

Instructions

Get your pasta going first:

Drop that linguine into heavily salted boiling water and cook it until its got a little bite left in the center then scoop out that precious pasta water before draining

Prep your proteins:

Pat both the shrimp and chicken completely dry with paper towels then season them generously with salt and pepper on both sides

Sear the chicken:

Heat one tablespoon each of olive oil and butter in your largest skillet over medium high heat then add the chicken pieces and let them get golden and cooked through about four or five minutes

Cook the shrimp:

Add another splash of olive oil to that same pan and toss in the shrimp cooking just until they turn pink and opaque about a minute per side then set them aside with the chicken

Build the sauce base:

Turn the heat down to medium melt two tablespoons of butter then sauté the shallot and garlic until your kitchen smells amazing

Create the sauce:

Pour in the white wine and let it bubble away for a minute then add the chicken broth lemon zest and lemon juice and simmer for two minutes

Bring it all together:

Toss the chicken shrimp and cooked pasta into that bubbling sauce adding splashes of your reserved pasta water until everything gets glossy and coated

Finish with flair:

Stir in the parsley and red pepper flakes then taste and adjust the seasoning before serving

Pin it

My sister requested this for her birthday dinner last month instead of going out to a restaurant. Watching her face light up when she took that first bite reminded me why I started cooking in the first place.

Getting The Timing Right

The trick to this recipe is having everything ready before you start cooking because once that shrimp hits the pan things move fast. I chop my garlic and shallot ahead measure out my liquids and have my pasta water draining before the proteins even hit the skillet.

Wine Pairing Secrets

A crisp Sauvignon Blanc cuts through the butter while echoing the lemon notes in the sauce. If youre not cooking with wine grab a Pinot Grigio to serve alongside its bright acidity balances the richness perfectly.

Make It Your Own

Sometimes I toss in baby spinach during the last minute of cooking for color and nutrition. Other times I add cherry tomatoes that burst in the heat creating little pockets of sweetness.

• Try adding a splash of cream at the end for an even more luxurious sauce
• Red pepper flakes are optional but they add such a nice background warmth
• Remember to reserve that pasta water before you drain

Pin it

Theres something deeply satisfying about twirling a fork through this pasta and getting a perfect bite of shrimp chicken and bright sauce all at once. Hope it becomes a weeknight favorite in your kitchen too.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, fettuccine, penne, or rigatoni work well. The sauce coats thicker shapes beautifully while catching in tube pastas for extra flavor in every bite.

→ How do I prevent shrimp from overcooking?

Cook shrimp just 1-2 minutes per side until pink and opaque. Remove immediately from heat—they continue cooking slightly even off the skillet. Undercook slightly if finishing in sauce.

→ Can I make this ahead?

Prepare proteins and vegetables in advance. Cook pasta and assemble just before serving—the sauce emulsifies best when freshly tossed with hot pasta and proteins.

→ What wine pairs best?

Sauvignon Blanc or Pinot Grigio complement the citrus notes beautifully. The crisp acidity balances the buttery richness while echoing the lemon's brightness.

→ How can I make it spicier?

Increase crushed red pepper flakes to 1/2 tsp, or add fresh minced chili peppers with the garlic. A dash of hot sauce in the butter sauce also works nicely.

→ Is this freezer-friendly?

The assembled dish freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently with a splash of pasta water to restore sauce consistency.