Lemon Garlic Shrimp & Chicken Pasta

Last Friday, my husband called from work to say his sister was unexpectedly in town and staying for dinner. I stared at our empty fridge, then remembered the shrimp and chicken I had tucked away after grocery shopping two days before. Within thirty minutes, this lemon garlic pasta was bubbling on the stove, and the three of us were laughing around the table like nothing about the evening had been unplanned at all.

My friend Emily taught me to always finish pasta dishes with fresh lemon juice right before serving. She said it wakes up every other flavor like opening a window on a stuffy day. She was right.

Ingredients

• 225 g large shrimp: Fresh or thawed frozen shrimp both work beautifully, but pat them completely dry to get a nice golden sear instead of steaming in the pan
• 225 g boneless chicken breast: Cutting the chicken into uniform bite sized pieces ensures everything cooks evenly and no one has to saw through their dinner
• 340 g linguine or spaghetti: Long strands catch every drop of sauce, though fettuccine works if that is what you have in the pantry
• 4 cloves garlic: Do not be shy with garlic here because the bright lemon and butter temper its intensity beautifully
• 1 small shallot: Shallots bring a gentle sweetness that plays nicely with the seafood
• Zest and juice of 1 lemon: Both zest and juice matter because zest provides aromatic lemon oils while juice adds necessary acid
• 4 tbsp unsalted butter: Using unsalted butter lets you control the seasoning exactly
• 2 tbsp olive oil: Olive oil has a higher smoke point than butter alone, preventing the fond from burning
• 60 ml dry white wine: Completely optional, but it adds depth and complexity to the sauce
• 60 ml chicken broth: Low sodium broth keeps the dish from becoming overly salty while still building flavor
• Fresh parsley: Flat leaf parsley has a brighter flavor than curly and looks gorgeous scattered across the top
• Crushed red pepper flakes: A pinch adds warmth that balances the bright citrus notes

Instructions

Get your pasta water going first:

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

Season the proteins generously:

Pat both shrimp and chicken thoroughly dry with paper towels, then season them well with salt and pepper on all sides

Sear the chicken first:

Heat one tablespoon each of olive oil and butter in a large skillet over medium high heat, then add the chicken pieces and cook for four to five minutes until golden brown and cooked through

Cook the shrimp next:

In the same skillet, add another tablespoon of olive oil and cook the shrimp for just one to two minutes per side until they turn pink and opaque

Build the aromatic base:

Lower the heat to medium, add two tablespoons of butter, then sauté the shallot and garlic for a minute or two until fragrant but not browned

Make the sauce:

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

Bring everything together:

Toss the chicken, shrimp, and cooked pasta into the skillet, adding pasta water as needed until the sauce coats each strand beautifully

Finish with fresh herbs:

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

Save

This dish has become my go to when I want to make something that looks impressive but does not leave me chained to the stove for hours. The first time I made it for my in laws, my mother in law asked for the recipe before she even finished her first serving.

Making It Your Own

Sometimes I add a handful of baby spinach right at the end, letting it wilt slightly in the hot pasta. The fresh greens balance the richness and add a pop of color that makes the whole dish feel lighter.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the buttery sauce while echoing the bright lemon notes. If you prefer red, a light Pinot Grigio works beautifully without overpowering the delicate shrimp flavors.

Saving It For Later

This pasta reheats wonderfully, though I recommend adding a splash of water or broth when warming it up. The pasta absorbs sauce as it sits, so that little extra liquid brings everything back to life.

• Store in an airtight container for up to three days
• Reheat gently over medium heat, stirring often
• The flavors actually develop overnight for even better leftovers

Save

There is something deeply satisfying about a recipe that comes together this quickly yet tastes like you spent all day cooking. That is the kind of weeknight win I will take every time.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Cook the pasta and prepare proteins in advance, storing them separately. Make the sauce fresh just before serving to maintain bright flavors and proper sauce consistency.

→ What wine pairs best with this dish?

Serve with chilled Sauvignon Blanc or Pinot Grigio. The acidity complements the lemon-garlic flavors and pairs well with both seafood and poultry.

→ How do I prevent rubbery shrimp?

Cook shrimp only 1-2 minutes per side until they turn pink and opaque. Remove immediately from heat to avoid overcooking, which makes them tough and chewy.

→ Can I make this dairy-free?

Substitute butter with olive oil or dairy-free butter alternative. Use vegetable broth instead of chicken broth for a fully plant-based sauce version.

→ What if I don't have white wine?

Omit the wine entirely or substitute with additional chicken broth or a splash of lemon juice for acidity. The sauce will still be delicious and flavorful.

→ How do I achieve the right sauce consistency?

Reserve pasta water and add it gradually while tossing. The starch helps emulsify the butter sauce and clings to the pasta. Adjust until you reach desired creaminess.