Lemon Garlic Shrimp & Chicken Pasta (Printable)

Tender chicken and shrimp in a vibrant lemon-garlic butter sauce with pasta. A simple surf-and-turf dish ready in under an hour.

# What You'll Need:

→ Proteins

01 - 1/2 pound large shrimp, peeled and deveined
02 - 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces

→ Pasta

03 - 12 ounces linguine or spaghetti

→ Vegetables & 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 & 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 more 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

# Directions:

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 black pepper.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken and cook for 4 to 5 minutes until browned and cooked through. Transfer to a plate.
04 - In the same skillet, add another 1 tablespoon olive oil. 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 it 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 for desired consistency.
08 - Stir in parsley and red pepper flakes if using. Adjust seasoning to taste.
09 - Serve hot, garnished with lemon wedges and extra parsley.

# Expert Tips:

01 -
  • The way the bright lemon cuts through the rich butter makes every bite feel balanced and fresh
  • You get the satisfaction of fancy restaurant surf and turf without leaving your kitchen or spending hours cooking
  • The sauce clings to every strand of pasta so nobody at your table fights over who got the most flavor
02 -
  • Dry your proteins thoroughly with paper towels before cooking, or they will steam instead of sear and you will miss out on that gorgeous browning
  • Do not overcrowd the pan when cooking chicken or shrimp, because contact with the hot surface is what creates the flavorful crust
  • Always save more pasta water than you think you need, since that starchy liquid is what transforms melted butter into a velvety sauce
03 -
  • Zest your lemon before juicing it, because trying to zest a lemon that has already been squeezed is frustrating and yields less zest
  • Grate your garlic instead of mincing it if you want it to melt into the sauce and disappear, leaving just flavor behind
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