Lemon Garlic Shrimp & Chicken

The first time I made this pasta, my kitchen filled with the most incredible aroma of garlic and lemon butter. I hadnt planned on making surf and turf on a random Tuesday, but I had both shrimp and chicken that needed using. My roommate wandered in from her room, drawn by the smell, and asked what special occasion Id forgotten about. We ended up eating standing up at the counter, twirling linguine and not saying much except occasional mmm sounds between bites.

Last winter, my sister came over after a terrible week at work. I put this together while she sat on my counter, drinking wine and complaining about her boss. The moment she took her first bite, she stopped mid sentence and went quiet for a full thirty seconds. Then she looked at me and said, okay, I feel better now. Sometimes food just does that.

Ingredients

• 225 g large shrimp: Fresh shrimp makes such a difference here, but if youre using frozen, thaw them completely and pat them really dry before cooking or theyll steam instead of sear
• 225 g boneless chicken breast: Cut these into similar sized pieces so they cook evenly, about 1 inch cubes work perfectly
• 340 g linguine or spaghetti: Linguine holds onto sauce beautifully, but whatever long pasta you have in your pantry will work just fine
• 4 cloves garlic: Dont be shy with the garlic here, mince it fresh rather than using the stuff in a jar
• 1 small shallot: Shallots give this subtle sweetness that you just dont get from regular onions
• Zest and juice of 1 lemon: Zest first before juicing, and try to avoid the white pith which can make things bitter
• 2 tbsp fresh parsley: Add this at the very end so it stays bright and fresh, not cooked and sad
• 4 tbsp unsalted butter: Using unsalted butter lets you control the salt level yourself
• 2 tbsp olive oil: This helps prevent the butter from burning when youre cooking at higher heat
• 60 ml dry white wine: If you dont cook with alcohol, just add a splash more broth
• 60 ml low sodium chicken broth: Low sodium is crucial because youll be adding other salt and you dont want to overdo it
• 1/2 tsp salt plus pepper and red pepper flakes: The red pepper flakes are optional but I love that little kick of heat

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook the pasta until al dente, then reserve that half cup of pasta water before draining

Prep your proteins while waiting:

Pat both the shrimp and chicken completely dry with paper towels, then season them generously with salt and pepper

Cook the chicken first:

In a large skillet over medium high heat, warm 1 tablespoon each of olive oil and butter, then add the chicken and cook about 4 to 5 minutes until browned and cooked through

Sear the shrimp next:

Add another tablespoon of olive oil to the same skillet and cook the shrimp just 1 to 2 minutes per side until pink and opaque, then transfer to the plate with the chicken

Build your flavor base:

Lower the heat to medium, melt the remaining 2 tablespoons of butter, and sauté the shallot and garlic for 1 to 2 minutes until fragrant but not browned

Create the sauce:

Pour in the white wine if using and let it reduce for 1 minute, then add the chicken broth, lemon zest, and juice and simmer for 2 minutes

Bring it all together:

Return the chicken and shrimp to the pan, add the cooked pasta, and toss everything together, adding that reserved pasta water as needed

Finish and serve:

Stir in the parsley and red pepper flakes, taste and adjust the seasoning, then serve hot with extra parsley and lemon wedges on the side

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This recipe has become my go to when I want to make someone feel special without announcing that I am trying to make them feel special. There is something about the combination of tender chicken and sweet shrimp in that bright, buttery sauce that just makes people slow down and enjoy their meal. My boyfriend requests it for his birthday dinner every year now, which is probably the highest compliment I can imagine.

Making It Your Own

Sometimes I add a handful of spinach or cherry tomatoes right at the end, just until they wilt slightly. You could also use half and half instead of some of the broth if you want a creamier sauce. The basic technique stays the same, but you can adapt the vegetables to whatever you have in your fridge.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the rich butter sauce beautifully, but a dry Pinot Grigio works just as well. If you prefer red, go for something light like a Pinot Noir that will not overpower the delicate shrimp flavors.

Planning Ahead

You can chop all your vegetables and portion out the proteins up to a day ahead, which makes the actual cooking go so much faster. The sauce comes together quickly, so having everything prepped means this can legitimately be on the table in under 45 minutes even on a busy weeknight.

• Set out all your ingredients before you start cooking
• Keep a bowl handy for the shrimp shells and chicken scraps
• Warm your serving bowls in the oven while the pasta cooks

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This pasta is one of those recipes that somehow manages to be both comforting and elegant at the same time. I hope it becomes a regular in your rotation too.

Recipe Questions & Answers

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in cold water or overnight in the refrigerator, then pat dry thoroughly before cooking. Removing excess moisture ensures proper searing and prevents the sauce from becoming watery.

→ What pasta shapes work best besides linguine?

Fettuccine, angel hair, or even penne pair wonderfully with this sauce. Thinner noodles absorb the lemon-garlic flavors quickly, while tubular shapes capture the sauce in their crevices. Choose what your family enjoys most.

→ How do I prevent the chicken from drying out?

Cut the chicken into uniform bite-sized pieces for even cooking, and avoid overcrowding the pan. Cook over medium-high heat just until golden and cooked through—about 4-5 minutes. Remove promptly to prevent overcooking while you prepare the sauce.

→ Can I make this ahead of time?

You can prep ingredients in advance: chop vegetables, portion proteins, and measure seasonings. However, for the best texture and flavor, cook the dish just before serving. The pasta absorbs sauce quickly, so leftovers may need a splash of pasta water when reheating.

→ What wine pairs well with this pasta?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon flavors beautifully. The wine's acidity cuts through the rich butter sauce while enhancing the seafood. If cooking with wine, use a dry white variety you'd also enjoy drinking.

→ How can I make this dish gluten-free?

Substitute your favorite gluten-free pasta for the linguine or spaghetti. Brown rice or chickpea-based noodles work well here. Additionally, verify that your chicken broth and any other packaged ingredients are certified gluten-free.