Vibrant surf-and-turf pasta with tender chicken, shrimp, and zesty lemon-garlic butter sauce. Ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz boneless, skinless chicken breast, cut into bite-sized pieces
→ Pasta
03 - 12 oz linguine or spaghetti
→ Vegetables and 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 and 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 additional 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
# Step-by-Step Guide:
01 - Cook 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 with paper towels. Season both with salt and pepper.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes until browned and cooked through. Transfer to a plate.
04 - Add another 1 tablespoon olive oil to the skillet. 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 reduce for 1 minute. Add chicken broth, lemon zest, and lemon 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 to achieve desired sauce consistency.
08 - Stir in parsley and red pepper flakes if desired. Adjust seasoning to taste with salt and pepper.
09 - Plate immediately while hot. Garnish with lemon wedges and extra chopped parsley.
