Lemon Garlic Shrimp Chicken Pasta

The garlic hit me first—that unmistakable fragrance filling my entire tiny apartment. My roommate poked her head in, asking what I was making, and I just kept stirring, watching the butter melt into something golden and promising.

I made this for a Friday night dinner with friends, expecting everyone to be politely impressed. Instead, they went quiet—just the sound of forks twirling pasta and someone asking for seconds before Id even sat down.

Ingredients

• Large shrimp: Fresh shrimp transforms this dish—buy them raw and peel them yourself for the sweetest flavor
• Chicken breast: Cut into uniform pieces so everything cooks at the same speed, no dry bits in sight
• Linguine or spaghetti: Long strands hold onto sauce better than short shapes, making each bite more satisfying
• Garlic: Minced finely so it melts into the sauce rather than leaving harsh chunks
• Shallot: More delicate than onion, adding a subtle sweetness that balances the bright lemon
• Lemon zest and juice: Both are essential—zest brings aromatic oil while juice provides the necessary acid
• Fresh parsley: Adds color and a fresh finish that cuts through the buttery richness
• Unsalted butter: Lets you control the salt level while building that velvety base
• Olive oil: Prevents the butter from burning and adds its own fruity depth
• Dry white wine: Optional, but it deglazes the pan and adds complexity you cannot fake
• Chicken broth: Creates body in the sauce without overpowering the delicate seafood flavors
• Salt and black pepper: Season generously—pasta absorbs salt quickly and needs it to shine
• Crushed red pepper flakes: A tiny pinch wakes up the whole dish without adding actual heat

Instructions

Get the pasta going first:

Drop linguine into salted boiling water and cook until al dente, saving that starchy pasta water before draining—its liquid gold for pulling everything together.

Prep your proteins:

Pat both shrimp and chicken completely dry with paper towels, then season them well with salt and pepper on all sides for better browning.

Sear the chicken:

Heat olive oil with butter in a large skillet over medium high heat, add chicken pieces, and let them develop a golden crust before flipping.

Cook the shrimp:

In the same pan, add more oil and cook shrimp just until they turn pink and opaque—overcooking here makes them rubbery, so watch closely.

Build the aromatics:

Lower the heat, melt remaining butter, and sauté shallot and garlic until fragrant but not browned, about a minute.

Create the sauce:

Pour in white wine to deglaze, let it reduce slightly, then add broth with lemon zest and juice, simmering until everything melds.

Bring it together:

Toss in cooked pasta with chicken and shrimp, adding pasta water as needed until the sauce coats each strand beautifully.

Finish with freshness:

Stir in parsley and red pepper flakes, taste for salt, and adjust before serving with extra lemon on the side.

Save

My dad, who claims he does not like seafood, asked why I did not make more shrimp. I watched him fish around in the bowl for every last one, sliding the chicken to the side.

Timing Your Protein

Cook chicken first and set it aside—it stays juicy and does not overcook while you prepare the shrimp. This sequence keeps both proteins at their best.

Building The Sauce

Let the wine reduce for a full minute before adding broth. That brief concentration transforms the sauce from thin to luxurious.

Making It Your Own

Heavy cream turns this into a creamy garlic lemon pasta if you prefer richer dishes. Gluten free pasta works beautifully here too—just check the cooking time since it varies by brand.

• Spinach or arugula wilts beautifully into the sauce for extra color
• Grated Parmesan adds a salty umami layer if dairy is not a concern
• Angel hair cooks faster than linguine, so adjust accordingly

Save

This pasta has become my go to for nights when we want something special but do not want to leave the house.

Recipe FAQs

→ Can I make this pasta ahead of time?

While best enjoyed fresh, you can prepare the proteins and sauce components up to a day in advance. Store them separately in the refrigerator, then reheat gently while tossing with freshly cooked pasta and a splash of pasta water to revive the sauce.

→ What type of pasta works best?

Linguine and spaghetti are excellent choices as their long strands capture the lemon-garlic butter sauce beautifully. Fettuccine or angel hair would also work well. The key is selecting pasta with enough surface area to hold the creamy sauce.

→ Can I substitute the white wine?

Absolutely. Replace the white wine with additional chicken broth for a non-alcoholic version, or use vermouth for a slightly different flavor profile. The wine primarily adds acidity and depth, which broth can replicate effectively.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque—typically 1-2 minutes per side. Overcooking causes toughening. Remove them from the pan immediately once done, then return them at the end just to warm through with the sauce.

→ Can I make this dairy-free?

Substitute the butter with olive oil or a plant-based butter alternative. The sauce will have a slightly different richness but still deliver delicious lemon-garlic flavor. Ensure all other ingredients, including pasta, are certified dairy-free if needed.