# What You Need:
→ Proteins
01 - 1/2 lb large shrimp, peeled and deveined
02 - 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
→ Pasta
03 - 12 oz 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 tbsp fresh parsley, chopped
→ Sauce & Fats
09 - 4 tbsp unsalted butter, divided
10 - 2 tbsp olive oil
11 - 1/4 cup dry white wine (optional)
12 - 1/4 cup low-sodium chicken broth
→ Seasonings
13 - 1/2 tsp salt, plus additional for pasta water
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
16 - Lemon wedges
17 - Extra chopped parsley
# Directions:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp and chicken thoroughly dry with paper towels. Season both proteins generously with salt and black pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken pieces and cook 4–5 minutes until browned and cooked through. Transfer to a plate.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Cook shrimp 1–2 minutes per side until pink and opaque. Remove to the plate with chicken.
05 - Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Sauté shallot and garlic 1–2 minutes until fragrant, being careful not to burn.
06 - Pour in white wine if using and simmer 1 minute until reduced. Add chicken broth, lemon zest, and lemon juice. Simmer 2 minutes to meld flavors.
07 - Return chicken, shrimp, and cooked pasta to the skillet. Toss thoroughly to coat, adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Stir in parsley and red pepper flakes. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Plate immediately while hot. Garnish with fresh lemon wedges and extra chopped parsley.
