Save The first time I made this pasta was on a Tuesday night when I couldn't decide between ordering takeout shrimp or cooking chicken at home. Why choose, I thought, and ended up creating something that's now in my regular rotation. The way the lemon cuts through the richness while garlic ties everything together still feels like a small victory every single time.
Last month my sister came over for dinner and literally stopped eating after her first bite to ask what I'd done differently. The secret was just patience with the garlic and not rushing the lemon reduction. She's since requested it for her birthday dinner, which feels like the highest compliment a home cook can receive.
Ingredients
- 225 g large shrimp: Fresh shrimp makes all the difference here but frozen and thawed works perfectly fine if that is what you have available
- 225 g boneless chicken breast: Cutting into uniform pieces ensures everything cooks at the same speed so nothing dries out
- 340 g linguine or spaghetti: Long noodles catch the sauce beautifully and feel more elegant than shorter pasta shapes
- 4 cloves garlic: Do not chop these too finely or they might burn and turn bitter before they release their flavor
- 1 small shallot: Shallots give a gentler sweeter onion flavor that does not overpower the delicate seafood
- Zest and juice of 1 lemon: Both are essential because the zest provides aromatic lemon oil while juice adds acidity
- 2 tbsp fresh parsley: Add this at the very end so it stays bright and vibrant instead of wilting into nothing
- 4 tbsp unsalted butter: Using unsalted lets you control exactly how much salt goes into your final dish
- 2 tbsp olive oil: This prevents the butter from burning over the higher heat needed to sear the proteins
- 60 ml dry white wine: Completely optional but it adds depth and helps deglaze all those flavorful browned bits
- 60 ml chicken broth: Low sodium is crucial because the pasta water and seasoning will add salt later
- 1/2 tsp salt and 1/4 tsp black pepper: Season your proteins generously since pasta absorbs salt quickly
- 1/4 tsp crushed red pepper flakes: Just a whisper of heat that wakes up your palate without overwhelming
Instructions
- Get your pasta water going first:
- Start boiling a large pot with plenty of salt and cook pasta until al dente then reserve that precious pasta water before draining
- Prep your proteins:
- Pat both shrimp and chicken completely dry with paper towels then season generously with salt and pepper on all sides
- Sear the chicken:
- Heat 1 tablespoon each of oil and butter in your skillet over medium high heat and cook chicken about 5 minutes until golden and cooked through then remove to a plate
- Cook the shrimp:
- Add another tablespoon of oil to the same pan and cook shrimp just 1 to 2 minutes per side until pink and opaque then transfer to the plate with chicken
- Build your aromatic base:
- Reduce heat to medium add 2 tablespoons butter and sauté shallot and garlic for about 2 minutes until fragrant but not browned
- Create the sauce:
- Pour in the wine if using and let it reduce for 1 minute then add broth lemon zest and juice and simmer 2 minutes
- Bring it all together:
- Return chicken and shrimp to the pan add cooked pasta and toss everything together adding pasta water as needed until glossy and coated
- Finish and serve:
- Stir in parsley and red pepper flakes taste and adjust seasoning then serve immediately with extra parsley and lemon wedges
Save This dish has become my go to for dinner guests because it looks impressive but comes together quickly enough that I am not stuck in the kitchen missing all the conversation. Something about the combination of proteins feels luxurious without requiring any special techniques.
Making It Your Own
I have found that swapping in heavy cream with the broth creates the most velvety rich sauce if you want to indulge a little more. The cream tames the lemon acidity just enough while making everything feel incredibly decadent and restaurant worthy.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the butter beautifully while echoing the lemon notes. A simple arugula salad dressed with olive oil and Parmesan adds fresh peppery balance without competing with the main event.
Timing Everything Right
The real trick is having your pasta finish cooking right as your sauce comes together so everything can be combined while piping hot. I start my pasta water first then prep everything else while it comes to a boil to keep the workflow smooth and stress free.
- Set out all ingredients before you turn on any heat
- Use tongs to toss pasta in the sauce for better distribution
- Have serving bowls warmed and ready before you start plating
Save There is something deeply satisfying about a dish that comes together this beautifully while still being approachable enough for a random Tuesday evening.
Recipe FAQs
- → Can I prepare the proteins ahead of time?
Yes, you can season and cut the chicken and shrimp up to 4 hours in advance. Store them in separate containers in the refrigerator, and pat them dry just before cooking to ensure proper browning and a golden crust.
- → What pasta works best for this dish?
Linguine and spaghetti are traditional choices that showcase the sauce beautifully. Fettuccine or pappardelle also work well. For gluten-free options, brown rice pasta or chickpea pasta hold the sauce excellently.
- → How do I keep the shrimp from overcooking?
Cook shrimp for just 1-2 minutes per side until they turn pink and opaque. Overcooked shrimp become rubbery and tough. Remove them immediately when done and set aside, then return them at the end for reheating.
- → Can I make this without white wine?
Absolutely. The white wine adds acidity and depth, but you can omit it entirely or replace it with additional chicken broth or a splash of lemon juice for similar results.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon and garlic flavors beautifully. Their acidity cuts through the rich butter sauce and cleanses the palate between bites.
- → How do I achieve the perfect sauce consistency?
Reserve pasta water before draining and use it gradually to adjust the sauce. The starch in pasta water helps emulsify the butter and creates a silky coating. Start with a small amount and add more as needed until the sauce clings to the pasta.