Lemon Garlic Shrimp Chicken Pasta

The scent of garlic and lemon hitting hot butter still stops me in my tracks every single time. My roommate Sarah walked in while I was testing this recipe and literally hovered over the pan, asking if it was ready yet. That smell alone will make your entire kitchen feel like a neighborhood Italian restaurant on a Friday night.

I made this for my parents anniversary dinner last fall, mostly because I wanted to prove I could cook something beyond my usual rotation of tacos and stir fry. My dad actually went back for seconds which might not sound like much but that man never goes back for seconds. Now they request it whenever they visit, and I pretend it is this whole big production.

Ingredients

• Large shrimp: Fresh shrimp makes all the difference here, and I learned the hard way that frozen can turn rubbery faster than you expect
• Boneless chicken breast: Cutting it into bite sized pieces helps it cook at the same speed as the shrimp so nothing overcooks
• Linguine or spaghetti: The long strands catch every drop of that sauce and I will fight anyone who says short pasta works just as well here
• Garlic cloves: Do not use the jarred stuff, fresh garlic minced right before cooking gives you that aromatic punch that makes people ask what is in this
• Shallot: More subtle than onion and gives the sauce this mellow sweetness that balances the sharp lemon
• Lemon: Both zest and juice, because the zest holds all those aromatic oils while the juice gives the acidity
• Fresh parsley: Dried herbs have their place but this dish needs fresh parsley for that bright finish at the end
• Unsalted butter: Lets you control the salt level and butter creates that velvety mouthfeel you want in the sauce
• Olive oil: Adds fruitiness and prevents the butter from burning over higher heat
• Dry white wine: Completely optional but adds complexity and depth, honestly I usually just use whatever open bottle is in the fridge
• Chicken broth: Low sodium is key because you will be adding other salt and want to control the overall seasoning
• Red pepper flakes: Just enough heat to wake up your palate without overwhelming the delicate seafood

Instructions

Get your pasta going first:

Drop that linguine into heavily salted boiling water and cook it until it has that perfect bite, then save some of that starchy water before draining because it is liquid gold for your sauce later.

Prep your proteins:

Pat everything really dry with paper towels because wet shrimp will steam instead of sear, then season both chicken and shrimp with salt and pepper.

Sear the chicken:

Heat one tablespoon each of olive oil and butter in your big skillet over medium high heat, then add the chicken pieces and let them develop that golden brown crust for about 4 or 5 minutes before moving them to a plate.

Cook the shrimp:

Add another splash of olive oil to the same pan and cook the shrimp just 1 or 2 minutes per side until they turn pink and opaque, then join them with the chicken so nothing overcooks.

Build your aromatics:

Turn the heat down to medium and melt the remaining butter, then sauté the shallot and garlic until you can really smell them, about 1 or 2 minutes.

Create the sauce base:

Pour in the white wine if you are using it and let it bubble down for a minute, then add the chicken broth, lemon zest, and juice and let it simmer for 2 minutes.

Bring it all together:

Return the chicken and shrimp to the pan along with your cooked pasta and toss everything together, adding that reserved pasta water a little at a time until the sauce clings to each strand.

Finish it off:

Stir in the parsley and red pepper flakes, taste everything, and adjust the seasoning until it hits that perfect balance.

Plate it up:

Serve it hot with extra parsley scattered on top and lemon wedges on the side so people can add more acidity if they want.

Save

This recipe became my go to for dinner parties after the night my friend Mark refused to leave my kitchen until I wrote down the exact method for him. Three of us stood around the stove eating it straight from the pan because nobody wanted to bother with actual plates, and honestly that is the memory that stuck.

Making It Your Own

Sometimes I add a splash of heavy cream with the broth if I am craving something richer, and my sister makes this with only shrimp when she is feeling particularly decadent. The recipe is forgiving enough that you can play with the protein ratios based on what you have in the fridge.

Wine Pairing Magic

A crisp Sauvignon Blanc or Pinot Grigio cuts through the butter while complementing the seafood, and honestly a little glass of whatever you are cooking with never hurt anybody. I have found that lighter white wines let the lemon shine without competing with it.

Timing Is Everything

The biggest mistake I see people make is trying to cook everything simultaneously and ending up with overcooked shrimp and cold pasta. I prep all my ingredients before I turn on any heat, and I keep the cooked proteins warm in a low oven while I finish the sauce.

• Set up all your ingredients in little bowls before you start cooking like they do on cooking shows
• Use tongs to move the pasta directly from the water to the sauce instead of draining it completely first
• Have your serving platter warming in the oven so the pasta does not cool down the second it hits the plate

Save

There is something deeply satisfying about a pasta dish that comes together this quickly but still feels special enough for company. Hope it finds its way into your regular rotation the way it did mine.

Recipe Q&A

→ Can I make this pasta ahead of time?

The sauce and proteins can be prepared up to a day in advance and refrigerated separately. Reheat gently before tossing with freshly cooked pasta for best results.

→ What pasta shapes work best?

Linguine and spaghetti are ideal as the sauce clings beautifully to long strands. Fettuccine or penne also work well if you prefer different shapes.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until pink and opaque, about 1-2 minutes per side. Overcooking causes toughness, so remove them promptly once they curl and turn pink.

→ Can I substitute the white wine?

Replace wine with additional chicken broth or a splash of lemon juice mixed with water. The flavor profile will remain bright and tangy.

→ How can I make this dish dairy-free?

Substitute butter with olive oil or dairy-free butter alternative. Use nutritional yeast or dairy-free parmesan if you miss the creamy richness.

→ What sides pair well with this pasta?

A crisp green salad with vinaigrette, garlic bread, or roasted vegetables like asparagus and broccolini complement the rich flavors beautifully.